Elk Meatloaf With a Bacon WrapIf you’re interested in making your own ground sausage and grinding your own game meat for elk meatloaf, etc., click on those links. The amount of steak spice in this elk meatloaf recipe could be increased, as far as I am concerned, but I like spicy foods. It has a marinara sauce in it, but you can’t go wrong serving ketchup with any meat loaf. The bacon requires a little extra timing attention so it cooks, but doesn’t burn. You can leave it off the recipe, or just watch the time according to the instructions. It also has panko bread crumbs in it. You could use regular breadcrumbs, but the panko crumbs give it a good texture and flavor. 
The green and red peppers give it a nice color next to those delicious looking onions hanging out of each slice. (My family hates ‘em!) It could use more onions, for this onion freak, but the recipe amount is for “normal” people, I guess. We used elk breakfast sausage, but it would probably be great with a hot Italian sausage, too, or just plain ground meat.Instructions for Elk Meat Loaf Wrapped in BaconIngredients:Pre-heat oven to 350 degrees. Use a large bowl to mix ground meat with all ingredients except bacon, pepper and garlic powder. Mix the elk meatloaf mixture thoroughly with your hands for several minutes to make sure it’s mixed evenly.
Line a 9 X 5 X3 inch loaf pan with bacon strips on all four sides and bottom of pan. Carefully spoon the elk meatloaf mixture into the pan and pack tightly. Sprinkle a little coarse ground salt (assuming your seasoning already has salt in it), pepper and the garlic powder over the top.
The next step is to invert the whole thing onto a larger pan, like a 9 X 13 inch baking dish. With the mixture and loaf pan upside down on the baking dish, tap it and slowly lift the loaf pan. The mixture slides out of the pan in a loaf shape with bacon covering the sides. Put the meatloaf in the oven and bake for 1 hour (on 350). Turn the heat up at 1 hour to 400 degrees to brown the bacon for another 20 or 30 minutes. Cook until your probe thermometer reaches 165 degrees and the bacon is crispy. If the bacon before you reach 165 in the center, lay some foil for the remaining cooking time. Let stand for several minutes before serving. It’s really best to transfer the elk meatloaf to a serving dish to get it out of the grease from the bacon and sausage. You can use two spatulas to make the transfer. Yields 6 to 8 servings. Return to Elk Recipes page, from Elk Meatloaf To other Wild Game Recipes page Please subscribe to "Website Updates" in the form on the left of this page to receive "new page" alerts. We will let you know the topic of any new pages added. You can also subscribe to an RSS feed for this site to receive automated update notices (left column). New! CommentsWhat do you think about this topic? Leave a comment in the box below. |
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