Entree: Canada – Northern Canada (Northwest Territories) – Moose Meatloaf

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Additional 10 min

Total 2 hrs 5 min

Ingredients

- 2 lb (900 g) ground moose
- 4 oz (113 g) bacon, chopped (or 4 oz / 113 g pork shoulder, finely diced)
- 1 cup (100 g) crushed bannock or plain breadcrumbs
- 2 large eggs, approx. 100 g total
- 1 medium yellow onion, finely chopped, about 6 oz (170 g)
- 2 cloves garlic, minced, about 8 g
- 1 medium carrot, grated, about 4 oz (115 g)
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tsp (2 g) ground juniper berries, crushed
- 1 tsp (2 g) dried thyme
- 1/2 tsp (1 g) ground allspice
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley
- 1 tbsp (15 ml) neutral oil (for sautéing)
- 3/4 cup (180 ml) ketchup (for glaze base)
- 1/3 cup (100 g) wild blueberry or cloudberry jam (or 1/3 cup / 100 g mashed fresh wild berries)
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 g) Dijon mustard
- 2.5 lb (1.1 kg) Yukon Gold or russet potatoes, peeled and cut for mashing
- 4 oz (115 g) unsalted butter
- 3/4 cup (180 ml) whole milk or cream, warmed
- 1 lb (450 g) mixed root vegetables (carrots, parsnips, rutabaga), peeled and cut into 1-inch pieces
- 2 tbsp (30 ml) olive oil (for roasting)
- 1/2 tsp (1 g) smoked sea salt or regular salt for vegetables
- Fresh parsley or green onion, chopped, for garnish (optional)

Instructions

Short Description:
A hearty Northern Canadian main of lean ground moose mixed with local spices, vegetables, and a sweet-tart berry glaze, served with creamy mashed potatoes and roasted root vegetables for a complete platter-style entree.

Regional Notes:
This Northwest Territories version highlights local flavors—ground juniper and wild berry glaze (blueberry or cloudberry)—and often uses bannock crumbs in place of commercial breadcrumbs. The lean, gamey moose is balanced with a bit of pork fat or bacon and root vegetables common to Northern meals.

1. Preheat oven to 375°F (190°C). Line a baking sheet with foil or parchment for the meatloaf and set a separate roasting pan for vegetables.
2. Heat 1 tbsp (15 ml) neutral oil in a skillet over medium heat. Add chopped bacon and cook until edges are crisp and fat has rendered, about 4–5 minutes. Add chopped onion and grated carrot; cook until softened, 4–6 minutes. Add garlic and cook 30 seconds more. Remove from heat and let cool slightly.
3. In a large bowl, combine ground moose (2 lb / 900 g), cooled bacon-onion-carrot mixture, crushed bannock or breadcrumbs (1 cup / 100 g), eggs (2), Worcestershire sauce (2 tbsp / 30 ml), crushed juniper (1 tsp / 2 g), thyme (1 tsp / 2 g), allspice (1/2 tsp / 1 g), salt (1 tsp / 5 g), pepper (1/2 tsp / 1 g), and chopped parsley (2 tbsp / 30 ml). Mix gently but thoroughly—do not overwork the meat.
4. Shape the mixture into a loaf about 9 x 5 inches (23 x 13 cm) on the prepared baking sheet or place into a lightly oiled loaf pan. Smooth the top and make a shallow trough lengthwise to help even cooking.
5. In a small saucepan over low heat, stir together ketchup (3/4 cup / 180 ml), wild berry jam (1/3 cup / 100 g), apple cider vinegar (1 tbsp / 15 ml), and Dijon mustard (1 tsp / 5 g). Warm until the jam melts and the glaze is smooth, about 3–4 minutes. Reserve about 2 tbsp (30 ml) of glaze for serving.
6. Brush most of the remaining glaze over the top of the meatloaf, leaving a little for later. Bake meatloaf in the preheated 375°F (190°C) oven for 45–55 minutes, or until the internal temperature reaches 160°F (71°C). Fifteen minutes before the end of cooking, brush with the reserved glaze again for a sticky finish. Let meatloaf rest 10 minutes before slicing.
7. While the meatloaf bakes, prepare mashed potatoes: place cut potatoes in a large pot, cover with cold water and 1 tsp salt, bring to a boil, and simmer until fork-tender, about 15–18 minutes. Drain well, return to pot, mash with butter (4 oz / 115 g) and warmed milk or cream (3/4 cup / 180 ml) until smooth. Adjust salt and pepper to taste; keep warm.
8. Prepare roasted root vegetables: toss mixed roots (1 lb / 450 g) with olive oil (2 tbsp / 30 ml), smoked sea salt or regular salt (1/2 tsp / 1 g), and a few grinds of black pepper. Spread on a baking sheet and roast in the oven at 400°F (200°C) for 25–30 minutes, turning once, until caramelized and tender. (If oven space is limited, roast them alongside the meatloaf; increase total time to 30–35 minutes and check for doneness.)
9. To serve: slice the rested meatloaf into 6 portions. Plate each slice with a generous scoop of mashed potatoes and a portion of roasted root vegetables. Spoon any pan juices and the reserved berry glaze over the meatloaf and garnish with chopped parsley or green onion.
10. Leftovers keep 3–4 days refrigerated; sliced cold meatloaf works well in sandwiches or re-warmed gently in a covered dish.