Entree: Canada – Northern Canada – Moose Meatloaf (Baked loaf of seasoned ground moose mixed with binder and aromatics)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr

Additional 10 min

Total 1 hr 30 min

Ingredients

- 2 lb (907 g) ground moose
- 4 slices bacon, approx. 3 oz (85 g)
- 1 cup (90 g) breadcrumbs (preferably stale or toasted)
- 2 large eggs, approx. 100 g total
- 1/2 cup (120 ml) milk
- 1 small onion, finely chopped, about 4 oz (115 g)
- 1 medium carrot, grated, about 3 oz (85 g)
- 1 celery stalk, finely chopped, about 1.5 oz (45 g)
- 2 cloves garlic, minced
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 tsp (2 g) dried thyme
- 1 tbsp (15 ml) Dijon mustard
- 1/2 cup (120 ml) ketchup for glaze
- 2 tbsp (30 ml) butter or oil for sautéing

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch (23x13 cm) loaf pan or line with parchment.
2. In a skillet over medium heat, add 2 tbsp (30 ml) butter or oil and sauté the chopped onion, grated carrot, and celery until softened, about 6–8 minutes. Add garlic and cook 30 seconds more. Remove from heat and let cool slightly.
3. In a large bowl combine the ground moose, crumbled bacon, breadcrumbs, beaten eggs, milk, Worcestershire sauce, Dijon mustard, salt, pepper, dried thyme, and the cooled vegetable mixture. Mix gently until just combined—do not overwork.
4. Transfer the mixture to the prepared loaf pan, pressing evenly. Spread 1/2 cup (120 ml) ketchup over the top as a glaze.
5. Bake in the preheated oven for 55–65 minutes, or until an instant-read thermometer in the center registers 160°F (71°C).
6. Let the meatloaf rest in the pan 10 minutes, then turn out onto a cutting board. Slice and serve warm with pan juices or additional ketchup if desired.