BLENDED ELK AND MUSHROOM MEATLOAF WITH HOISIN GLAZE
¼ cup olive oil
1 large sweet or yellow onion, chopped
8 cloves garlic, chopped
8-ounces cremini mushrooms, finely chopped
1 tablespoon Worcestershire sauce
⅓ cup apricot preserves
1 tablespoon fish sauce
2 tablespoons soy sauce
1 teaspoon salt
1 teaspoon garlic powder
2 tablespoons Dijon mustard
1 ½ cups Italian breadcrumbs
1 cup panko breadcrumbs
1 ½-pounds ground elk meat
2 tablespoons hoisin sauce
Preheat oven to 375 degrees
Heat the olive oil in a large deep skillet over medium high heat. Add the onions and garlic and cook until soft and fragrant, about 3 minutes. Add the mushrooms and cook, stirring frequently, until all of the moisture is released, about 3-4 minutes. Add the Worcestershire sauce and apricot preserves to the pan and continue to cook until mushrooms begin to lightly brown and the apricot preserves are melted. Place the mushroom mixture in a bowl and cool to room temperature.
Combine the mushroom mixture, fish sauce, soy, garlic powder, Dijon, and eggs in a large bowl and mix to combine. Add all of the breadcrumbs and elk meat to the bowl and massage everything together with your hands until well combined. Place in a loaf pan or pie plate in an even layer. Spread the hoisin sauce all over the top of the meatloaf.
Bake for 50 minutes to 1 hour until cooked through internal temperature reaches about 160 degrees. Let rest for 10 minutes. Serve hot with risotto or potatoes and a nice glass of red!!