If you are not familiar with elk meat, this recipe is a good way to break the ice! It is really hard to mess up a meatloaf and they always taste good (well, most of the time!). Actually I would put meatloaf in the comfort food category. It is also something you can make ahead of time and serve for dinner on week-day nights. Perfect!
I once posted on Instagram a picture of our dinner showcasing some elk burgers. A follower asked me if it was legal to purchase and to eat wild game meat like this. That made me laugh so hard because I pictured myself in the woods, wearing some baggy camouflage outfit, traipsing around, trying to “catch” something. Fortunately for me I just have to drive down to our local Natural Grocers to purchase elk meat. I know, we are quite fortunate that our neighborhood store sells elk meat at all! They also sell beef liver and ostrich meat! I haven’t tried ostrich yet though.
However the question was pertinent! Reading the food safety information page of the US Department of Agriculture, I learned that wild game species that can be legally hunted under Federal or State regulatory authority cannot be sold, but can be harvested for personal consumption. However, game species raised on farms under appropriate regulations can be sold.
Apple and Sage Elk meatloaf
Make ahead – Comfort Food
Great for Leftovers
Roughly chopped bacon, onions, and apples give a little rustic feel to this delicious elk meatloaf. The sage I use comes from our very own vegetable garden! It grows like a small bush during the summer and I dry whatever is left at the end of the season. I hang it upside down in our kitchen in a warm, dry place. After a few weeks, you can take it down and crunch it into small pieces that you can use throughout the winter.
- 2 pounds ground elk meat (can be swapped for any other ground meat of choice)
- 1 cup chopped onion
- 1 cup chopped Granny Smith apple
- 2 tablespoons dried sage
- 4 slices of bacon, diced
- 2 teaspoons fine sea salt
- Heat oven to 350°F. Set the rack in the middle of the oven. Grease a loaf pan (8½" x 4½") with olive oil.
- I a large bowl, combine all ingredients, mixing well with your hands. Press meat mixture evenly into the loaf pan.
- Bake until meatloaf starts to pull away from the sides of the pan or reaches an internal temperature of 150°F, about 60 minutes. Serve hot.
This apple and sage elk meatloaf has been shared on the following link parties: Fat Tuesday – Allergy Free Wednesday – AIP Recipe Roundtable – Natural Family Friday – Awesome Life Friday.
What a creative and flavor filled recipe. So healthy too!
Sounds delicious! Hopefully I can track down some elk meat in the months ahead.
Hello Julia! I purchase all my elk meat at our local Vitamin Cottage – Natural Grocers. Do you have one like that close by?
This sounds so good! And I do love some Elk meat…. I can see a visit to the farmerns market to buy some in my future!
Hey Thanks Charlotte 🙂 Let me know how this elk meatloaf turns out for you!
We don’t have elk in our country – is there another meat we could use? Many Thx
Hello Laura!
You can use beef or bison instead! Good luck 🙂
Reindeer works well also I did this and it was a hit!
I have a very hard time digesting apples…any other ideas on a substitution I can use that is AIP? I am craving a good tasty meatloaf. 🙂
Hello Cindy!
I would suggest to use chopped butternut squash instead! Butternut squash goes well with sage 🙂 Good luck!
Does the bacon need to be cooked first?
No, it does cook at the same time as the rest of the ingredients. – Sophie
Thank you so much
THE MOST RIDICULOUS-DELISH meat dish I have had in a long time!! So easy to make as well. Thank you!!
Hello Elise 🙂
Thanks for stopping by! And I am so glad you like this amazeballs meatloaf 🙂
Thank you for this receipe! Made it today with beef mince and ground sage and it was delicious! Loving your receipes. 🙂
Hi! Are there any possible substitutes for onions? Thanks!
Are you following a low-FODMAP diet? If so, I would try some kale or chard instead.
I don’t have ground elk right now. Would this be okay cooked with ground venison? Thanks in advance.
Yes, you can use any ground meat you like!