Elkloaf with Sausage
1/2 cup half-and-half
1 teaspoon Worchester sauce
1 1/2 cup crumbs from provolone cheese crackers
1/2 of a red onion, diced (about 1/2 cup)
1 teaspoon oregano
1 teaspoon rubbed sage
1/2 teaspoon mixed peppercorns, cracked
1/2 teaspoon coarse sea salt
1 pound ground elk
1/2 pound mild pork sausage
Preheat oven to 375º. Grease a loaf pan with olive oil.
Put a handful of provolone cheese crackers in a plastic bag and crush them with a rolling pin, until you have 1 1/2 cup of small crumbs.
In a large mixing bowl, lightly beat two eggs. Add 1/2 cup half-and-half and 1 teaspoon Worchester sauce. Add the cracker crumbs and allow the mixture to sit for a few minutes so the crumbs will soften.
Meanwhile peel the onion, cut it into sections, and dice until you have about 1/2 cup of onion bits. Add to the mixing bowl.
In a mortar and pestle, grind together 1 teaspoon oregano, 1 teaspoon rubbed sage, 1/2 teaspoon mixed peppercorns, and 1/2 teaspoon fine sea salt. Add to the mixing bowl.
Put the ground elk and the sausage into the large mixing bowl, tearing the meat into small pieces with your hands. Mash and knead the mixture until thoroughly blended; it should be fairly smooth and stick together well. (If it’s too dry, add a little more half-and-half; if it’s too wet, add more cracker crumbs.) Pat the mixture into an oblong shape and lift it into the loaf pan.
Cook the meatloaf at 375ºF for 1 hour 15 minutes (total 75 minutes). Serves 6+ people.
If you don't have mixed peppercorns, plain black ones will do. Table salt may be substituted for the sea salt, but since it's already ground fine, you'll need less.
The flavors in this recipe are designed to complement the robust flavor of elk meat. Other game meat such as moose or venison would probably work. It’s not optimized for beef, though you could try that if you don’t have access to game.