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Classic Elk Meatloaf with Mushroom Gravy
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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.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: elk meatloaf, elk meatloaf recipe, ground elk meatloaf
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.