If you’ve been staring at a package of ground elk in your freezer wondering how to turn it into a meal your family will actually devour instead of just tolerate, stop right there.
Kokanee Quinn did the heavy lifting for you, searching all over the internet until she landed on the holy grail of wild game comfort food: Wild Game Cuisine’s Classic Elk Meatloaf with Mushroom Gravy.
This isn’t your dry, sad meatloaf from the school cafeteria. We’re talking tender, juicy elk with melty pockets of sharp white cheddar and a rich, lip-smackin’ onion and mushroom gravy that you’ll want to spoon over literally everything on your plate. It’s the “cozy-sweater, Sunday-dinner” kind of vibe.
The game plan for success:
- 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.