Elk/Beef/Bison Meatloaf
Ingredients
4 Pounds of ground meat Elk/Beef/Bison
2 large eggs (one for every 2 pounds of meat)
1/2 cup of diced celery
1/2 cup of diced red bell pepper
1/2 cup of diced white onion
2 Tablespoons of butter or cooking oil
2 Tablespoons of Ridgeline Spice Red Meat Seasoning Salt (1 Tbsp for every 2 pounds of meat)
Running low on Ridgeline Spice Red Meat Seasoning Salt/Sweet Bell Pepper Blend/Habanero Heat Blend?
This is a large recipe- makes 6-8 portions it is great for leftovers on busy days!
Directions
Place a medium skillet on the stove and turn to medium heat. While the pan is heating dice your vegetables(celery, red bell pepper, and onion). Melt 2 Tbsp of butter in the skillet and add diced vegetables. Stir occasionally, and cook the vegetable medley until onions appear translucent. Remove from heat and set aside to cool.
Preheat oven to 375° F
Crack the two large eggs into a large mixing bowl. Add 2 Tablespoons of Ridgeline Spice Red Meat Seasoning Salt to the eggs and whisk. Add 4 pounds of ground elk/beef/bison to the egg mixture, and mix thoroughly. Add cooled vegetables to the bowl with the meat and mix thoroughly.
Evenly divide meat mixture into two loaf pans (it should not be necessary to oil the pans unless your ground meat has no fat added). form the meat into even loafs. Place the pans on the middle rack of the preheated oven and cook for 40 minutes.
While the meatloaf is cooking mix 1 cup of ketchup with Ridgeline Spice Habanero Heat Blend(coming soon). The more you add the spicier it will be. If you prefer not to have spicy ketchup you can add 1 Tbsp Ridgeline Spice Sweet Bell Pepper Blend to the ketchup.
Remove the meatloaf from the oven and drain the grease into a jar. Top the meatloaf with the Ridgeline Spice ketchup mixture and place back in the oven for an additional 10 minutes. The meatloaf will be done when a meat thermometer inserted into the center of the loaf reads 135° F