Elk Meatloaf

  • serves

Satisfy your curiosity (and your stomach) by diving into this warm and comforting dish made with ground beef and elk (or bison, as a substitute). Courtesy of Yves Arthur Page of the Tundra Inn Pub & Dining Room.

44 Ratings
Directions for: Elk Meatloaf


1 Tbsp vegetable or canola oil

1 large white onion, sliced

1 bulb garlic, peeled

2 Tbsp vegetable or olive oil

1 lb(s) ground elk (or ground bison)

1 lb(s) lean ground beef

¼ cup dried cranberries

¼ cup sunflower seeds

2 Tbsp whole grain mustard

1 tsp salt

1 tsp pepper


1. To caramelize the onions, heat oil over low heat in a large pan.

2. Add sliced onion and stir frequently for 20-30 minutes, or until onions are brown and translucent.

3. If onion sticks to the pan, add a tablespoon of water and scrape pan with a wooden spoon.

4. Cool onions to room temperature; refrigerate until plating.

5. To roast the garlic, preheat oven to 375ºF.

6. Place garlic in roasting dish and drizzle with oil. Cook for 25 minutes, or until garlic is light brown and soft.

7. Cool garlic to room temperature; chop and refrigerate until ready for use.

8. Keep oven at 375ºF. In a large bowl, combine ground elk, ground beef, ½ cup reserved caramelized onions, ½ cup roasted garlic, cranberries, sunflower seeds, whole grain mustard, salt, and pepper.

9. Stir together until fully combined and transfer mixture to a parchment-lined baking sheet.

10. Form mixture into a loaf and cook for 1 hour, or until internal temperature reads 160ºF.

11. Slice meatloaf into 1-inch thick slices and serve with mashed potatoes and gravy.

12. Note: Leftover caramelized onion and roasted garlic can be refrigerated for up to 5 day and tastes great on pizza, in pasta, or in sandwiches.

See more: Game, Comfort Food, Winter, Main, Dinner, Beef



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