Amethyst'S Paleo Elk Meatloaf Recipe

Name: Amethyst'S Paleo Elk Meatloaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ground elk (defrost if frozen); 1 egg; 1 carrot; 1 stick celery; 1/2 large onion (or a whole small one); 2 garlic cloves; 1 teaspoon rosemary; 1/2 teaspoon black pepper; 1/2 cup ketchup (the paleo version is sweetened only with fruit, and unsalted); 1 tablespoon olive oil

Servings: persons

1 lb ground elk (defrost if frozen)
1 egg
1 carrot
1 stick celery
1/2 large onion (or a whole small one)
2 garlic cloves
1 teaspoon rosemary
1/2 teaspoon black pepper
1/2 cup ketchup (the paleo version is sweetened only with fruit, and unsalted)
1 tablespoon olive oil

1
Crack the egg, mix it up a bit, and add the elk. Stir together.
2
Cut the carrot, celery, onion, and garlic into large chunks. Put them all together in a food processor, and pulse until they are in small, even pieces. (Don't let them turn into mush!).
3
Add the cut vegetables to the meat, and the rosemary, pepper, oil, and ketchup. Mix it all up, using your hands is the best way to ensure an even mix.
4
Form into a loaf and put into a loaf pan.
5
Bake at 350 for approximately an hour.

195

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb ground elk (defrost if frozen), 1 egg, 1 carrot, 1 stick celery, and more.

Yes, Amethyst'S Paleo Elk Meatloaf falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Amethyst'S Paleo Elk Meatloaf

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