Elk Meatloaf


  • 2  lbs. elk,  very lean ground beef, or venison
  • 1 finely chopped onion
  • 1/4 c. finely chopped parsley
  • 1 tbsp finely chopped thyme
  • 1 tbsp Grey Poupon dijon mustard
  • 1 tbsp worcestershire sauce
  • 1 tbsp extra hot horseradish
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 egg
  • 1 tbsp water
  • 1/2 c gluten free breadcrumbs
  • 1/2 c gluten free oats
  • 1/2 c ketchup
  • 6 slices of bacon


1.  Mix the first 9 ingredients together in a large bowl. Wisk together the egg and water in a separate bowl and add to the mixture, mixing well. Then add the breadcrumbs and oats and mix again.

2.  Fold mixture out onto a greased cookie sheet and using your hands mould it into the shape of a loaf about four inches high and six inches wide.

3.  Spread the loaf with ketchup and place bacon on top.  Bake in a 350 degrees oven for 1 hour.  Remove from oven and let rest for 10 minutes before slicing.

One response to “Elk Meatloaf

  1. Fantastic better than my Grandmothers

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