Elk Meatloaf Recipe with Ketchup Brown Sugar Glaze

Share it!

This hearty elk meatloaf combines the wonderful flavor of ground elk with herbs and tomato sauce. A sweet ketchup and brown sugar glaze added at the end of cooking time sets this recipe apart from all the rest. This venison meatloaf recipe also works with other wild game including moose, deer, and antelope.

closeup of finished elk meatloaf with ketchup brown sugar glaze

Tips for Making the Best Elk Meatloaf Recipe

  • The ground meat used in this recipe does not have any extra fat added to it. We process and grind all our wild game meat with our own grinder at home. We do not add any extra fat at the time of grinding. If you have added fat in your ground elk meat, you can omit the olive oil in this recipe. I love to be in complete control of the added ingredients in my ground meat instead of being dependent on the grocery store.
  • Your best kitchen mixing tool is your hands! Mixing healthy recipes with your hands is so satisfying!
  • The brown sugar ketchup glaze really sets this recipe apart and adds a top of flavor. Use the broiler for 1-2 minutes at the end of cooking time to caramelize the glaze. In place of this glaze, you could also use your favorite bbq sauce. Meatloaf recipes always benefit from some sort of glaze.
  • This recipe also works great with other game meats like deer meat, moose meat, and antelope meat!
  • This meatloaf is oven cooked at a medium heat (350 degrees F) to lock in moisture and flavor.

Ingredients

Meatloaf

Ground Elk Meat: The most important ingredient! This recipe uses 2 lb ground elk. Take the time to properly cool, age, and process your elk meat, and you will have wonderful, mild tasting meat. Proper meat care is the best way to ensure good tasting meat. This recipe also works great with ground beef, ground turkey, or any ground venison including deer, moose, and antelope.

Eggs: Because this elk meat does not include extra fat, the eggs really help to stick all the ingredients together.

Worcestershire Sauce: Adding Worcestershire sauce to this recipe is a great way to add a depth of flavor that can’t be achieved without it. Worcestershire sauce pairs so well with the flavor of elk meat, so I love including it in this meatloaf recipe.

Bread Crumbs: Bread crumbs help to stick the meatloaf together and they soak up all the flavors in this recipe. For added flavor, you can try using breadcrumbs seasoned with Italian seasoning.

Oatmeal: The oatmeal helps to hold the meatloaf together. It also soaks up some of the liquid from the tomato sauce to help you achieve the perfect moisture level. Not too dry, not too wet.

Tomato Sauce: Adding tomato sauce to meatloaf adds a beautiful tomato flavor. It helps add moisture since the ground elk meat has very little fat.

Onion Powder: I like using onion powder in my meatloaf instead of fresh onion. I think the meatloaf holds together better when it doesn’t have chunks of onion in it. Using onion powder gives you the wonderful onion flavor and avoids crumbly meatloaf.

Dried Parsley: The parsley flavor pairs so well with the oregano, onion, and garlic in this recipe. These combine to impart a wonderful herb infused flavor in this recipe.

Dried Oregano: The stronger flavor of oregano is a great addition to any elk recipe. I like my food to be flavorful, so this is a great herb to include in your meatloaf.

Garlic Powder: Garlic powder is an essential spice in this recipe. The herbs and garlic combine for that comforting flavor you expect from a meatloaf recipe. I prefer garlic powder over fresh garlic cloves in this recipe.

Black Pepper: Black pepper is essential in any ground elk recipe and this one is no exception!

Olive Oil: The ground elk meat in this recipe does not have any added fat. The olive oil helps to retain moisture in the meatloaf and also imparts complimentary flavor.

Glaze

Ketchup, Brown Sugar, Worcestershire Sauce, apple cider vinegar: Combining these four ingredients and adding them to the top of the meatloaf at the end of cooking time is what makes this meatloaf special. This ketchup mixture is really great topping to the meatloaf. Use the broiler for 1-2 minutes to caramelize this mixture just before you pull it out of the oven.

Tools

Large Bowl

Nonstick Loaf Pan

Small Mixing Bowl

Instant Meat Thermometer

Go here to view and purchase products, supplies, and tools mentioned in this post.

How the Make the Best Elk Meatloaf Recipe

Preheat oven to 350 degrees F and prepare a 8 1/2 x 4 1/2 inch loaf pan by coating it the inside with oil.

Next, place all the ingredients except the ketchup, 2 tablespoons brown sugar, and 1 teaspoon Worcestershire sauce in a large mixing bowl.

closeup of ground elk meat, eggs, tomato sauce, breadcrumbs, oatmeal, and spices in a glass bowl before mixing

Using your hands, mix all the ingredients until well incorporated.

After mixing the meatloaf well with your hands, transfer the meatloaf mixture to the prepared loaf pan.

closeup of uncooked elk meatloaf in a loaf pan

After transferring the meat mixture to the loaf pan, bake in preheated oven for 60 minutes or until internal temperature reaches 160 degrees F.

While the meatloaf is cooking, mix together the ketchup, brown sugar and 1 teaspoon Worcestershire sauce in a small mixing bowl.

After the meatloaf reaches an internal temperature of 160 degrees F., spread the tangy glaze on the top of the meatloaf and place back in the oven for 10 minutes.

closeup of elk meatloaf with ketchup brown sugar glaze on top

After you spread the ketchup mixture on top of the elk meatloaf, turn on the broiler for 1-2 minutes to caramelize the glaze.

Finally, remove from the oven and let the meatloaf rest for 10 minutes before serving.

This recipe pairs well with:

  • Mashed potatoes
  • Seasoned Rice
  • Caramelized Onions
  • Steamed broccoli
  • Roasted asparagus
  • Roasted green beans
closeup of elk meatloaf

Elk Meatloaf Recipe with Ketchup Brown Sugar Glaze

Yield: 1 meatloaf
Prep Time: 15 minutes
Cook Time: 1 hour
Additional Time: 10 minutes
Total Time: 1 hour 25 minutes

This hearty elk meatloaf combines the wonderful flavor of ground elk with herbs and tomato sauce. A sweet ketchup and brown sugar glaze added at the end of cooking time really sets this recipe apart from all the rest.

Ingredients

  • 2 lbs ground elk or venison
  • 2 eggs
  • 2 tablespoons Worcestershire sauce
  • 3/4 cup breadcrumbs
  • 3/4 cup oatmeal
  • 15 oz tomato sauce
  • 1/2 teaspoon onion powder
  • 2 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 cup ketchup
  • 2 tablespoons brown sugar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon apple cider vinegar

Instructions

  1. Preheat oven to 350 degrees F and prepare a loaf pan by coating the inside with oil.
  2. Place all the ingredients except the ketchup, 2 tablespoons brown sugar, and 1 teaspoon Worcestershire sauce in a large mixing bowl.
  3. Using your hands, mix all the ingredients until well incorporated.
  4. Transfer the meatloaf mixture to the prepared loaf pan.
  5. Bake in preheated oven for 60 minutes or until internal temperature reaches 160 degrees F.
  6. While the meatloaf is cooking, mix together the ketchup, brown sugar and 1 teaspoon Worcestershire sauce.
  7. After the meatloaf reaches an internal temperature of 160 degrees F., spread the ketchup mixture on the top of the meatloaf and place back in the oven for 10 minutes.
  8. Turn on the broiler for 1-2 minutes to caramelize the glaze.
  9. Remove from the oven and let the meatloaf rest for 10 minutes before serving.

Notes

  • The ground elk used in this recipe does not have any fat added at the time of grinding. It is only elk meat without anything added. If your elk meat has fat added at the time of grinding, you can omit the olive oil.
  • This is great paired with seasoned rice and a side salad.
  • This is also great paired with mashed potatoes and gravy with a side of roasted green beans.

Nutrition Information:
Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 367Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 143mgSodium: 626mgCarbohydrates: 21gFiber: 2gSugar: 9gProtein: 38g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Leave a Reply

Your email address will not be published. Required fields are marked *