Elk Meatloaf with Sun-Dried Tomatoes
This elk meatloaf recipe uses sun-dried tomatoes, mushrooms, onions and
grated mozzarella cheese. The combination of ingredients keeps the meatloaf
moist and packed full of flavor.
- 1 1/2 pounds ground elk
- 1 cup sun-dried tomatoes, julienne cut
- 1 cup onion, finely chopped
- 1 cup mushrooms, finely chopped
- 1 clove garlic, minced
- 2 tablespoons unsalted butter
- 1 cup breadcrumbs
- 1 egg
- 1 teaspoon sea salt
- 1 cup shredded mozzarella cheese
- 1 cup ketchup
- 1/2 cup sun-dried tomatoes, julienne cut
- 1 tablespoon honey
Preheat oven to 375°F. Heat a skillet over medium heat and melt butter.
Sauté onions, mushrooms and garlic. Remove from heat when done.
Using a large bowl, mix together ground elk, sun-dried tomatoes,
breadcrumbs, egg, salt and mozzarella cheese. Add the onions and
mushrooms and mix well
Press meat mixture into a 9×5 inch loaf pan and cover with foil. Bake in
oven for 45 minutes. Remove foil and smother the top of the meatloaf with
the sauce. Continue to bake until fully cooked about 15-20 minutes.
Remove from oven and let rest for 10 minutes. Remove meatloaf from
pan and serve with baked potatoes and a garden salad.
Have leftovers? Try this Stuffed Mushroom recipe that uses any leftovers you
may have after making this recipe.
This Recipe Is published Here
Submitted June 03, 2017 at 05:58AM by bob-the-cook