This is a recipe for elk meatloaf. We have a plethora of game meat in our freezer, so this is the meat I chose for the recipe BUT you can use whatever ground meat you'd like. Just make sure that you cook it to the proper temperature for your chosen meat. (I wonder how many times I can say "meat" in the post)
Ingredients
- 1 pound ground elk
- 1 white onion, chopped
- 2 cloves of garlic, minced
- 1 cup spinach, chopped
- 1 TBSP grapeseed oil
- 3/4 cup breadcrumbs
- 1/2 cup parmesan cheese (shredded or grated, your choice)
- 1 tsp dried parsley
- 1 tsp dried basil
- 1 whole egg
- 2 egg whites
- 1/2 tsp kosher salt
- 1/4 tsp cracked black pepper
- 1 cup marinara sauce
- 1 TBSP Worcestershire sauce
- 1 TBSP balsamic vinegar
- 1 TBSP olive oil
Directions
- Preheat oven to 375 degrees
- Pour grape seed oil in a large skillet and warm over medium heat. Add garlic and cook for about one minute, then add in the onion. Cook until the onion is opaque and then add in the spinach. Cook until the spinach is just wilted, but not soggy! Remove from heat and let cool
- In a bowl, whisk together the egg, egg whites, parsley and basil
- In a separate large bowl, combine the breadcrumbs, cheese, kosher salt and black pepper. Add the Elk meat, egg mixture and spinach mixture, then add the worcestershire, balsamic and olive oil. Combine until just mixed using your hands. Do not over mix or else it will become too tough!
- Place the mixture in a loaf pan (if you do not have one, a glass bottom pan will do but just form the meat into a loaf shape). Cover in the marinara sauce
- Cook for about 45-55 minutes or until the internal temperature of the meat reaches 150 degrees. Remove and let stand for about 5 minutes before cutting and serving
No comments:
Post a Comment