Entree: United States – Maine / New England – Maine Moose Meatloaf

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr

Total 1 hr 30 min

Ingredients

- 2 lb (900 g) ground moose
- 1 1/2 cups (150 g) plain dry breadcrumbs
- 3/4 cup (180 ml) whole milk
- 2 large (approx. 100 g) eggs, beaten
- 1 medium (about 6 oz / 170 g) yellow onion, finely chopped
- 2 cloves (approx. 6 g) garlic, minced
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) dried thyme
- 1 1/2 tsp (8 g) kosher salt
- 3/4 tsp (2 g) freshly ground black pepper
- 2 tbsp (28 g) unsalted butter (for onion)
- 1/2 cup (120 ml) ketchup
- 3 tbsp (45 ml) pure maple syrup
- 1 tbsp (15 ml) apple cider vinegar (optional, for glaze balance)
- 2 tbsp (30 ml) olive oil (divided; for vegetables)

For mashed potatoes
- 2 lb (900 g) russet potatoes, peeled and cut into 1-2 inch (2.5-5 cm) chunks
- 4 tbsp (56 g) unsalted butter
- 1/2 cup (120 ml) whole milk, warmed
- 1 tsp (5 g) kosher salt (adjust to taste)
- 1/2 tsp (1.5 g) freshly ground black pepper

For maple-butter green beans with bacon
- 1 lb (450 g) fresh green beans, trimmed
- 4 slices (approx. 4 oz / 115 g) bacon, chopped
- 2 tbsp (28 g) unsalted butter
- 1 tbsp (15 ml) pure maple syrup
- 1/4 tsp (1.5 g) kosher salt
- 1/4 tsp (0.5 g) freshly ground black pepper

Instructions

Short Description:
A hearty New England main course featuring ground moose mixed with breadcrumbs, onions, and savory spices, baked with a maple-ketchup glaze and served with creamy mashed potatoes and maple-butter green beans.

Regional Notes:
This Maine variation uses locally sourced ground moose and a touch of pure maple syrup in the glaze and vegetables, reflecting Maine's game-hunting tradition and maple products. Unlike generic beef meatloaf, moose is leaner and benefits from added breadcrumbs and a moist glaze; the inclusion of potatoes and a maple-accented vegetable makes it a complete New England-style entree.

1. Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch (23x13 cm) loaf pan or line a rimmed baking sheet with parchment.
2. In a skillet over medium heat, melt 2 tbsp (28 g) butter. Add the chopped onion and cook until softened and translucent, about 5–7 minutes. Add the minced garlic and cook 30 seconds more. Remove from heat and let cool slightly.
3. In a large mixing bowl, combine the breadcrumbs and milk; let sit 3 minutes until the crumbs absorb the milk. Add the beaten eggs, cooled onion-garlic mixture, ground moose, parsley, Worcestershire, Dijon, smoked paprika, thyme, salt, and pepper. Using clean hands or a spoon, gently mix until just combined—do not overwork the meat.
4. Transfer the mixture to the prepared loaf pan (or shape into a loaf on the baking sheet). Smooth the top and compact lightly.
5. In a small bowl, whisk together the ketchup, maple syrup, and apple cider vinegar (if using). Brush about half of the glaze evenly over the top of the loaf.
6. Bake meatloaf in the preheated oven for 35 minutes. Remove briefly, brush remaining glaze over the top, then return to oven and bake another 20–30 minutes, until an instant-read thermometer inserted into the center reads 160°F (71°C). Total baking time will be about 55–65 minutes depending on oven and loaf shape.
7. While the meatloaf bakes, prepare the mashed potatoes. Place potato chunks in a large pot and cover with cold water by 1 inch (2.5 cm). Add 1/2 tsp (2.5 g) salt. Bring to a boil, then simmer until fork-tender, about 15–18 minutes. Drain well, return to pot, add butter and warmed milk, then mash to desired smoothness. Season with 1 tsp (5 g) kosher salt and 1/2 tsp (1.5 g) black pepper; keep warm.
8. Prepare the green beans: bring a medium pot of salted water to a boil. Add green beans and blanch 3–4 minutes until bright green and just tender. Drain and immediately transfer to an ice bath to stop cooking; drain again and set aside.
9. In a large skillet over medium heat, cook chopped bacon until crispy, about 6–8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate leaving rendered fat in the skillet. Add 2 tbsp (30 ml) olive oil and 2 tbsp (28 g) butter to the skillet with bacon fat, heat until melted, then add drained green beans and sauté 2–3 minutes to heat through. Stir in maple syrup, cooked bacon, 1/4 tsp (1.5 g) salt and 1/4 tsp (0.5 g) pepper; toss to coat and remove from heat.
10. When the meatloaf reaches 160°F (71°C), remove from oven and let rest 10 minutes in the pan before slicing. Resting lets juices redistribute and makes slicing neater.
11. Slice the meatloaf and serve each portion with a generous scoop of mashed potatoes and a portion of maple-butter green beans. Spoon any pan juices over the meatloaf if desired.