Elk Stroganoff Meatloaf

Elk Stroganoff Meatloaf 

By Marisa Crerar

IG: @theculinarymaven

Serves 6

Prep time: 30

Cook time: 1 1/2 hours

Total time: 2 hours

When life gets busy, hearty meals that bring the family together are a true gift. This Elk Stroganoff Meatloaf delivers comfort and rich flavor with every bite. Combining a classic stroganoff with the ease of a meatloaf, it’s a must-try for home cooks looking to put some ground venison to delicious use.

The key to this recipe is the mushroom mixture. I used a blend of morel, chanterelle, and cremini mushrooms, but you can use whatever kind of mushrooms you have available. The mushrooms, sautéed until golden alongside sweet yellow onions, create a flavorful base for both the meatloaf and the creamy stroganoff sauce.

While the meatloaf bakes, you’ll have time to whip up the delicious gravy. The tomato paste and smoked paprika lend richness, while sour cream and heavy cream bring it all together into a velvety sauce that’s perfect for spooning over thick slices of meatloaf and buttery egg noodles.

This dish is a meal that turns wild game into a family favorite. Whether it’s a busy weeknight or a special gathering, your family will savor every comforting bite.

INGREDIENTS

• 4 Tablespoons unsalted butter

• 1 large yellow onion, peeled and diced

• 1 pound mixed mushrooms (such as morel, chanterelle, and cremini)

• kosher salt and black pepper

• 1 cup panko breadcrumbs

• 2 pounds ground elk

• 1 large egg + 1 egg yolk, beaten

• 2 Tablespoons tomato paste

• 1 Tablespoon smoked paprika

• 2 cups chicken stock

• 2 teaspoons Worcestershire sauce

• 1 1/2 cups sour cream

• 1/2 cup heavy cream

• 1/4 cup finely chopped parsley

• 1 pound egg noodles, prepared as directed

INSTRUCTIONS

1. Preheat the oven to 350 degrees F.

2. Melt the butter in a large cast iron skillet or Dutch oven over medium-high heat. When it foams, add the onion and mushrooms. Stir to coat with butter, season with 1 teaspoon salt and 1/2 teaspoon pepper, and cook until onions are translucent and mushrooms are browned, about 15 minutes.

3. Transfer half of the mushroom mixture to a large bowl and set the skillet aside.

4. Mix the panko into the mushroom mixture in the bowl. Add the ground elk and gently mix. Add the eggs and combine without overmixing.

5. Shape the mixture into a 12x8-inch rectangle on a foil-lined sheet pan. Bake until firm and browned, about 1 hour. Let it rest while you prepare the sauce.

6. Return the skillet with the remaining mushroom mixture to medium heat. Stir in the tomato paste and smoked paprika. Cook for 2-3 minutes, stirring occasionally, until the tomato paste caramelizes.

7. Stir in the chicken stock and Worcestershire sauce. Bring to a simmer.

8. In a medium bowl, temper the sour cream by stirring in 1/4 cup of the hot liquid from the skillet. Add the tempered sour cream and heavy cream to the skillet. Heat gently for 5 minutes without boiling.

9. Taste the sauce and adjust seasoning with salt and pepper as needed. Sprinkle with parsley.

10. Serve slices of meatloaf over egg noodles with plenty of sauce spooned on top.