Elk Tamale Meatloaf

by Brenda
(Montana)

1 pound lean ground elk
1/4 cup chopped onion
2 tablespoons vegetable oil
1 can (14.5 ounces) diced tomatoes
1 cup cornmeal
3/4 cup whole kernel corn, canned or frozen and thawed
2 eggs, well beaten
1 tablespoon salt
1/8 teaspoon pepper
1 teaspoon chili powder
Ketchup
Grated cheese

Brown ground elk until it is no longer pink; drain well. In another skillet, sauté onions in the oil until lightly browned, add to meat. Add tomatoes; bring to boil. Add cornmeal gradually; cook, stirring, for about 10 minutes. Add remaining ingredients. Depending on your taste you can add more or less spices, maybe even a little chopped up cilantro. Blend thoroughly. Turn mixture into a greased loaf pan, top with ketchup and grated cheese halfway through baking. Bake at 350° for 40 minutes.
Serves 6 to 8.