Cooking with Kokanee Quinn: Juicy Elk Meatloaf Recipe with Mushroom Gravy

• Don’t overwork it: Keep the meat mixture light and fluffy.
• Respect the lean: Use a thermometer to hit that 160°F sweet spot so the elk stays tender.
• The gravy is key: It keeps things juicy and adds that deep, savory punch.

Whether you serve it with a pile of mashed potatoes or save a slice for an unreal sandwich the next day, this recipe is officially your new freezer-emptying go-to. Happy cooking!’

Ingredients

Elk Meatloaf

• 2 lbs ground elk
• 1/2 cup medium white cheddar, cut into small cubes
• 1/2 cup panko breadcrumbs
• 1 egg
• 1 tbsp Worcestershire sauce
• 1 tbsp spicy mustard or Dijon mustard
• 1 tsp granulated garlic powder
• 1 tsp onion powder
• 1/2 tsp kosher salt
• 1/2 tsp black pepper

Mushroom Gravy

• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 1 small onion, finely diced
• 1 1/2 cup mushrooms, sliced
• 1 tsp fresh rosemary, finely chopped
• 2 tbsp all-purpose flour
• 1 1/2 cups beef stock
• 1-2 tsp Worcestershire sauce
• salt, to taste

Instructions

• Preheat oven to 400°F.
• In a large bowl, gently combine ground elk, cheddar cubes, panko breadcrumbs, egg, Worcestershire sauce, mustard, and salt. Mix just until combined. Do not overmix.
• Form the mixture into a loaf shape and place in a lightly greased baking skillet or on a lined sheet pan.
• Bake for 20 minutes.
• While the meatloaf bakes, prepare the gravy. Heat butter and olive oil in a skillet over medium heat. Add diced onion and cook until softened.
• Stir in sliced mushrooms and rosemary. Cook until mushrooms release their moisture and begin to brown.
• Sprinkle flour over the mixture and stir to coat. Cook for 1 minute.
• Slowly whisk in beef stock. Add Worcestershire sauce and salt. Simmer until thickened.
• Remove meatloaf from oven after the first 20 minutes and spoon the mushroom gravy over the top.
• Return to oven and bake an additional 20–25 minutes, or until internal temperature reaches 160°F.
• Let rest 5–10 minutes before slicing and serving.

Notes

• Let It Rest Before Baking: After mixing the meatloaf ingredients, cover and refrigerate the mixture for 30–60 minutes (or up to a few hours) if time allows. This helps the flavors meld together and allows the breadcrumbs to fully hydrate, resulting in a more tender, cohesive meatloaf. Let it sit at room temperature for about 15 minutes before shaping and baking.
• Use a meat thermometer to avoid overcooking, as elk is lean.
• For extra richness, add 1–2 tablespoons grated onion directly to the meat mixture.
• Leftovers make excellent meatloaf sandwiches.