Enjoy this home-cooked classic with only a few simple steps for prep and 60-75 minutes total to recreate.
*Approximately 4 servings.
1 pack of our grass-fed Elk ground
1/2 white onion, box grated
1 cup panko bread crumbs
1 tsp garlic, minced
1 egg, lightly beaten
1/2 cup milk, vegetable stock, or water
Salt & Pepper to taste
2-3 tsp Pats BBQ Wild Red Rub, to taste
3-4 tbsp Pats BBQ Wild Red Sauce, for bark
Preheat oven to 350°F and prep your baking pan with light oil.
*For a crispy outer bark I recommend placing one sheet of foil or plastic wrap into your clean baking pan to make a mold. Once the meatloaf is placed in the pan and formed in the mold, simply flip the pan upside down on a prepped baking sheet and remove the pan with foil or plastic wrap. This will allow all sides to bake with the direct heat and create a beautiful bark on the outside. This also makes the meatloaf easier to cut!
Next place the meat in a mixing bowl. Gently separate the meat into larger chunks and place around the wall of the bowl leaving the middle free for other ingredients. Add all your dry seasonings on top of the meat as well as the garlic, panko crumbs and box grated onion.
*Box grating the onion will create a pulp. This makes it simpler to blend all the ingredient as well as infuse that onion flavor without crunching on large pieces of onion. This is also a great technique for adding onion to any dish!
Next crack your egg into the middle of the bowl and lightly whisk. Add the milk on the egg after whisking.
With clean hands or gloves, blend all the ingredients gently by rolling it all into itself. By lightly blending, this will keep the final result from getting tough from over mixing. Make sure all ingredients are evenly blended then transfer to your pan or mold.
Place your loaf into the oven at 350°F for 30 minutes. After 30 minutes of baking, pull
the loaf out of the oven and brush the Wild Red Sauce all over the top, or all around the top and sides if you went with the mold method. Put it back in the oven for another 25-30 minutes to finish the bake. The sauce during this time will caramelize over the loaf creating a delicious bark.
You can find all Pats BBQ sauces and rubs at Bobcat of Camrose.
Before pulling the loaf check the internal temperature. Elk meat should be cooked to an internal temperature of 160°F. Once you've reached this temperature pull your loaf and let it sit to cool for about 5 minutes. Then cut, serve, and enjoy!
Order your Elk Ground here ☞ https://www.wildwestmeats.ca/product-page/elk-ground
Have you tried this recipe? Let us know: firstname.lastname@example.org
This recipe was created by staff member: Angel