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–+ servings
A elk meatloaf with a tangy glaze on top with slices of bread in the background.
5 from 9 votes

Elk Meatloaf with Crispy Bacon

An incredible elk meatloaf recipe with bacon. This meatloaf is so tender and juicy with a sweet, tangy glaze that adds so much flavor!
Prep Time15 minutes
Cook Time1 hour
Additional Time10 minutes
Total Time1 hour 25 minutes
Course: Main Dishes
Cuisine: American
Keyword: elk meatloaf, elk meatloaf recipe, ground elk recipes
Servings: 6
Calories: 373kcal
Author: Laura Ascher

Equipment

Ingredients

  • 16-ounce package of bacon
  • 2 cloves garlic minced
  • 2 pounds ground Elk meat
  • ½ cup ketchup
  • ½ tbsp Worcestershire sauce
  • ½ tsp Dijon mustard my favorite is Dijon with white wine
  • ½ cup panko breadcrumbs
  • 2 medium size eggs
  • ½ tsp sea salt
  • ½ tsp ground black pepper
  • ¼ teaspoon onion powder

For the Glaze Topping

  • ¼ cup barbeque sauce
  • ¼ cup ketchup
  • ⅛ cup brown sugar
  • ½ tablespoon apple cider vinegar

Instructions

  • Preheat your oven to 350°F
  • Chop up bacon finely, then cook it on medium heat in a large cast iron skillet. Add the garlic for the last 30 seconds or so. Place the bacon on a paper towel lined plate and drain the grease out of the skillet.
  • Add all the remaining ingredients, (not the toppings) to a large bowl or crock and Loosely mix.
  • Now that our bacon has had a chance to cool, gently mix it in with the rest of the meatloaf ingredients.
  • Shape your loaf and place it in the same skillet you cooked the bacon in earlier. Just make sure it has cooled down to the touch.
  • Bake in your preheated oven for 55-66 minutes on the center rack. While its baking, combine the topping ingredients and brush them on for the last 30 minutes of cooking.
  • Cook the meatloaf until it reaches an internal temperature of 160°F. Note that if the glaze on top of the meatloaf starts to brown, you can loosely cover it with aluminum foil.
  • Carefully remove the meatloaf from the oven with mitts and let it rest for 10 minutes before slicing and serving for the best results.

Notes

  • Note baking times may vary depending on the shape and size of your loaf.
  • Line your skillet with parchment paper to make it easier to remove the meatloaf.
  • Additionally, you might notice I did not use as many breadcrumbs as you may think a recipe of this size would need. And while that’s true, I wanted to keep this recipe as juicy as possible, so while the meatloaf might be a touch ‘loose,’ it’s still delicious!