ELK Meatloaf

1½ lb ground ELK
2 Tbsp olive oil
½ cup yellow onion, chopped
½ cup celery stalks, chopped
¼ cup red pepper, chopped
¼ cup green pepper, chopped
1 tsp garlic, crushed
1 Tbsp BBQ or western spice mix
¼ cup milk
¼ cup tomato paste
¼ cup Dijon mustard
1 Tbsp Worcestershire sauce
1 cup fresh, soft breadcrumbs
2 eggs beaten
Salt and fresh ground pepper to taste

Heat oil in a large non-stick skillet to medium-high. Add the onion, celery, peppers, garlic and BBQ seasoning. Sauté while stirring continuously for fi ve to six minutes or until the onions turn transparent. Remove from the heat and reserve. In a large glass bowl, add all the remaining ingredients, mix thoroughly to incorporate. Mix in the onion pepper mixture then press into a well-greased 9”x5”x3” loaf pan. Refrigerate for up to eight hours. Preheat the oven to 375°F. Bake meatloaf for approximately one hour or until cooked through. Leftovers can be sliced, brushed with BBQ sauce and BBQ’d for 5 minutes.

Recipe Courtesy of
Chef Phil Joy
ENJoy cooking with Phil

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