Kamloops, BC is home to Brownstone, and their elk meatloaf wrapped in bacon is nothing like your usual meatloaf that you may be used to eating. Slowly cooked ground meats and vegetables come together in one delicious bite.
Elk Meatloaf & Assembly
First, grind the carrot and onion to medium size. Add vegetable mix to a large frying pan and sauté on medium-high heat.
Next, add the garlic and sweat.
Deglaze the frying pan with white wine and cook down all excess liquid. Set aside for next step.
In a large bowl, combine the ground elk and ground pork.
Next, refrigerate ground mixed meat for roughly an hour, as well as a separate empty mixing bowl.
Then, add cooled meat and reserved vegetable mixture to the empty refrigerated bowl. Add the panko, eggs and Worcestershire. Move the cooled bowl to a table-top mixer and mix at medium speed.
Increase the speed to high and mix until the meat has become a cohesive mass.
To check desired seasoning, fry a small piece of the mixture and sample.
If necessary, add desired amounts of salt, pepper and/or Worcestershire.
Cut and lay flat two pieces of plastic wrap on a clean work surface. Then, place bacon in a long-shingled pattern.
Press the meatloaf mixture into a log and place on top of shingled bacon. Next, roll it all up.
Place the meatloaf-bacon log on a baking pan, seam side down (end of the bacon).
For approximately 1 hour, bake in an oven at 375ºF until the bacon is crispy and the meatloaf feels firm to the touch.
Once done, remove meatloaf from the oven and let rest for 20-30 minutes.