A Savory Classic Elk Meatloaf

Flavorful, tender, and juicy on the inside, this classic elk meatloaf is topped with a rich onion and mushroom gravy that’s downright lip-smackin’. This is cozy-warm-sweater, Sunday-dinner comfort food — made wild game style.

If you’ve got ground elk in the freezer and aren’t sure what to make that the whole family will actually devour, this is it. Classic. Hearty. Foolproof. And that mushroom gravy? It’s the kind you’ll want to spoon over everything on your plate.

Why Elk Meatloaf Works So Well

Elk is naturally lean, which makes it perfect for meatloaf when balanced correctly. The key is adding moisture and flavor without overpowering the meat.

This loaf stays tender thanks to:

• Sharp white cheddar cubes (hello melty pockets)
• Panko breadcrumbs for structure without heaviness
• Worcestershire and mustard for depth
• A rich homemade mushroom gravy that keeps everything juicy

It’s traditional meatloaf — just elevated.

Tips for Perfect Elk Meatloaf

• Don’t overmix. That’s the fastest way to dry, tough meatloaf.
• Use a thermometer. Elk is lean — you don’t want to overcook it.
• Let it rest. The juices redistribute and slices hold together better.
• Want extra richness? Add 1–2 tablespoons of grated onion directly into the meat mixture.

What to Serve with Elk Meatloaf

This dish shines with:

• Creamy mashed potatoes
• Buttered green beans
• Roasted carrots
• Crusty bread to mop up extra gravy
• A crisp mixed green salad

And honestly? The leftovers make unreal meatloaf sandwiches the next day!

Preheat oven to 400°F.

In a large bowl, gently combine ground elk, cheddar cubes, panko breadcrumbs, egg, Worcestershire sauce, mustard, and salt. Mix just until combined. Do not overmix.

Form the mixture into a loaf shape and place in a lightly greased baking skillet or on a lined sheet pan. Bake for 20 minutes.

While the meatloaf bakes, prepare the gravy. Heat butter and olive oil in a skillet over medium heat. Add diced onion and cook until softened.

Stir in sliced mushrooms and rosemary. Cook until mushrooms release their moisture and begin to brown.

Sprinkle flour over the mixture and stir to coat. Cook for 1 minute. Slowly whisk in beef stock. Add Worcestershire sauce and salt. Simmer until thickened.

Remove meatloaf from oven after the first 20 minutes and spoon the mushroom gravy over the top.

Return to oven and bake an additional 20–25 minutes, or until internal temperature reaches 160°F.

Let rest 5–10 minutes before slicing and serving.

Frequently Asked Questions

Is elk meat dry in meatloaf?

Not when properly balanced. The egg, breadcrumbs, cheese, and gravy keep this loaf moist and tender.

Can I substitute venison?

Yes. Ground venison works perfectly in this recipe.

Can I make this ahead of time?

You can prep the loaf mixture up to 24 hours in advance. Store covered in the fridge, then bake as directed.

Classic Elk Meatloaf with Mushroom Gravy

Tender, juicy classic elk meatloaf made with ground elk and white cheddar, topped with rich onion and mushroom gravy. A cozy wild game comfort food dinner that’s easy enough for weeknights and hearty enough for Sunday supper.

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Course: Main Course

Cuisine: American

Keyword: elk meatloaf, elk meatloaf recipe, ground elk meatloaf

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 4

Ingredients

Elk Meatloaf

• 2 lbs ground elk
• 1/2 cup medium white cheddar, cut into small cubes
• 1/2 cup panko breadcrumbs
• 1 egg
• 1 tbsp Worcestershire sauce
• 1 tbsp spicy mustard or Dijon mustard
• 1 tsp granulated garlic powder
• 1 tsp onion powder
• 1/2 tsp kosher salt
• 1/2 tsp black pepper

Mushroom Gravy

• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 1 small onion, finely diced
• 1 1/2 cup mushrooms, sliced
• 1 tsp fresh rosemary, finely chopped
• 2 tbsp all-purpose flour
• 1 1/2 cups beef stock
• 1-2 tsp Worcestershire sauce
• salt, to taste

Instructions

• Preheat oven to 400°F.
• In a large bowl, gently combine ground elk, cheddar cubes, panko breadcrumbs, egg, Worcestershire sauce, mustard, and salt. Mix just until combined. Do not overmix.
• Form the mixture into a loaf shape and place in a lightly greased baking skillet or on a lined sheet pan.
• Bake for 20 minutes.
• While the meatloaf bakes, prepare the gravy. Heat butter and olive oil in a skillet over medium heat. Add diced onion and cook until softened.
• Stir in sliced mushrooms and rosemary. Cook until mushrooms release their moisture and begin to brown.
• Sprinkle flour over the mixture and stir to coat. Cook for 1 minute.
• Slowly whisk in beef stock. Add Worcestershire sauce and salt. Simmer until thickened.
• Remove meatloaf from oven after the first 20 minutes and spoon the mushroom gravy over the top.
• Return to oven and bake an additional 20–25 minutes, or until internal temperature reaches 160°F.
• Let rest 5–10 minutes before slicing and serving.

Notes

• Let It Rest Before Baking: After mixing the meatloaf ingredients, cover and refrigerate the mixture for 30–60 minutes (or up to a few hours) if time allows. This helps the flavors meld together and allows the breadcrumbs to fully hydrate, resulting in a more tender, cohesive meatloaf. Let it sit at room temperature for about 15 minutes before shaping and baking.
• Use a meat thermometer to avoid overcooking, as elk is lean.
• For extra richness, add 1–2 tablespoons grated onion directly to the meat mixture.
• Leftovers make excellent meatloaf sandwiches.

More Elk Recipes You’ll Love

If you’ve got more ground elk to use up, try:

Elk Parmesan Patties: Savory ground elk patties mixed with herbs, garlic, and Parmesan cheese, then pan-seared until golden and finished with melty mozzarella and marinara. Crispy on the outside, tender on the inside, and perfect served over pasta or tucked into a toasted hoagie roll. Classic Italian comfort food — wild game style.

Elk Cabbage Rolls: Tender ground elk wrapped in soft cabbage leaves, simmered in a savory tomato sauce. Comfort food with a wild game twist!

Elk Cornbread Casserole: A hearty casserole layering seasoned elk, vegetables, and a golden cornbread topping. Perfect for cozy weeknight dinners.

Hearty Ground Elk Meat Pie: Flaky crust meets rich, savory elk filling in this classic meat pie. Rustic, comforting, and full of bold flavor.

Ground Elk Stuffed Poblano Peppers: Roasted poblano peppers filled with seasoned ground elk, savory rice, and melted cheese, then baked until bubbly and golden. Smoky, slightly spicy, and packed with bold flavor, these stuffed peppers are a hearty Southwestern-style dinner that feels a little elevated but is totally weeknight doable.

Because once you realize how versatile elk is, there’s no going back.

Celebrating Wild Game at the Table

My wild game recipes are meant to inspire home cooks and hunters alike, offering new ways to prepare and enjoy the game you’ve harvested. Each dish is more than just a meal—it tells a story about the animal that was hunted, the time and care it took to bring it to the table, and the appreciation we hold for the meat we’re fortunate to enjoy. By experimenting with flavors, techniques, and seasonal ingredients, these recipes help honor the animal while encouraging creativity in the kitchen, turning every meal into a meaningful and memorable experience.