Elk Meatloaf with Glaze

A rich, comforting take on a classic, this elk meatloaf gets a smoky BBQ glaze and pairs perfectly with mashed potatoes.

Elk brings a deeper, slightly gamey richness to this nostalgic favourite. Leaner than beef but full of flavour, it holds up beautifully in a moist, tender loaf. A sweet-smoky BBQ glaze on top adds the perfect finishing touch. This is comfort food with a Prairie twist—warm, satisfying, and just different enough to impress.

Ingredients (Serves 4–6)

For the meatloaf:

• 1½ lb (680 g) ground elk

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• ½ cup breadcrumbs

• 1 egg

• ¼ cup milk

• 1 tbsp Worcestershire sauce

• 1 tsp Dijon mustard

• 1 tsp dried thyme

• Salt and pepper to taste

For the glaze:

• ⅓ cup BBQ sauce (your favourite style)

• 1 tbsp brown sugar

• 1 tsp apple cider vinegar

• ½ tsp smoked paprika

Instructions

1. Preheat the oven: Set oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.

   
   

2. Make the meatloaf mix: In a large bowl, combine ground elk, onion, garlic, breadcrumbs, egg, milk, Worcestershire, mustard, thyme, salt, and pepper. Mix gently with hands or a fork—just enough to combine.

   
   

3. Shape and bake: Form the mixture into a loaf shape on your baking sheet or press it gently into a loaf pan. Bake for 25 minutes uncovered.

   
   

4. Make the glaze: While the meatloaf starts baking, whisk together BBQ sauce, brown sugar, vinegar, and paprika in a small bowl.

   
   

5. Glaze & finish: After 25 minutes, brush the top of the loaf generously with glaze. Return to the oven for another 15–20 minutes, or until internal temp reaches 160°F (71°C). Let rest for 5–10 minutes before slicing.

Tips & Serving Ideas

• For a juicier meatloaf, don’t overmix the meat—gentle is best.

• Try using half elk, half ground pork for a slightly richer texture.

• Serve with Summit garlic sausages on the side for a dinner spread with range.

• Glaze extra thick? Warm a little water into it before brushing on.

• Great with mashed potatoes, roasted Brussels sprouts, or buttered corn.