This recipe makes a Texas-sized meatloaf with less calories and fat than a traditional all-beef recipe.
Category:
Main Dish
Ingredients:
3 lbs Ground Elk, 1 lb 90% lean ground beef, 4 cloves of garlic minced, 1 medium finely diced onion, 1 finely diced red bell pepper, 2 tbsp thyme, 1 tbsp oregano, 1 tbsp sage, 1 cup V-8 juice, 1/4 cup tomato paste, 1/4 cup worcestershire sauce, 1 tsp brown sugar, 2 large eggs, 1 cup of dried bread crumbs, 1/8 cup olive oil
Instruction:
Preheat oven to 325 degrees. In a large bowl mix V-8, tomato paste, worcestershire, and brown sugar until sugar and tomato paste are thoroughly dissolved. Pour 1/3 of a cup of the sauce into another container and set aside. In a small pan over high heat quickly fry the garlic, onion, bell pepper, thyme, oregano and sage in the olive oil for about 5 minutes or until the onion and bell pepper begin to get tender. Set aside and let cool. Combine eggs, bread crumbs, elk, beef and cooled veggies to the remaining sauce and mix thoroughly. Then fill a 9 x 13 casserole dish with the mix. Cover and bake for 40 minutes. Uncover, and spread the rest of the sauce over the top of the loaf to create a glaze. Then bake, uncovered for another 10 to 15 minutes.
