Elk Meatloaf



  • 1/3 cup catsup
  • 2 tablespoons barbecue sauce
  • 2 tablespoons French dressing
  • Meatloaf: 2 lb. lean ground elk or substitute, crumbled
  • 1 cup chopped onion
  • 1 cup canned piccalilli or pickled mixed garden vegetables, rinsed and drained
  • 1/2 cup coarsely crushed seasoned croutons
  • 2 eggs, beaten
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon pepper


Heat oven to 350 F. In small mixing bowl, combine catsup, barbecue sauce and dressing. Set aside. In large mixing bowl, combine 3 tablespoons catsup mixture and the meatloaf ingredients. Spray 9 x 5 inch loaf dish with nonstick vegetable cooking spray. Press meatloaf mixture into prepared dish. Spoon remaining catsup mixture evenly over meatloaf. Bake for 1 to 1/2 hours, or until meat is firm and no longer pink. Let stand for 10 minutes before slicing.


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