Pesto and spinach elk meatloaf

I’ve been working on easy healthy wildgame recipes that don’t call for many ingredients and this simple elk meatloaf fits perfect into this category. Combining your vegetables into your main meal not only cuts down on having to perform more dinner preparation but also adds moisture and flavor to your meatloaf. The basil pesto cuts back on having to add additional salt and seasonings for flavor and packs a powerful punch all alone.

Ground venison and antelope meat would also make for a perfect substitute. Be sure to try the other pesto related recipes: Elk Meatloaf with Kale and Pesto and Pesto Mozzarella Stuffed Venison Meatballs.

INGREDIENTS:

• 1 lb ground elk burger
• 1/2 cup breadcrumbs
• 2 tablespoons basil pesto
• 2 cups baby spinach (substitute kale or collard greens)
• olive oil

DIRECTIONS:

1. Pre-heat oven to 400 degrees.
2. Heat skillet over medium heat. Add 2 tablespoons olive oil and spinach. Cook spinach until soft and wilted. Remove from heat.
3. In a large bowl combine elk burger, breadcrumbs and pesto. Add spinach and stir together. Add cornmeal to bottom of baking dish to add a little crunch and help from sticking to pan. Form meat into loaf and place in a baking dish. Cover with foil and bake for 30 minutes. Remove foil and continue to cook for 10 minutes or until done.

Serve with a side salad or cheesy mashed potatoes. 

~ Kristy