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Moose meatloaf served with mashed potatoes and vegetables.
Delicious and unique moose meatloaf

Savory Game Meatloaf

Author: Flavelo
Recipes Main Courses
Moose meat is lean and distinctive, so the biggest challenge with meatloaf is preventing dryness. Enter the 'panade' (bread soaked in milk), which locks moisture between meat fibers, and egg to bind it all together. The result is a robust yet juicy dish that's miles more exciting than plain pork meatloaf.
🕒 Prep Time 15 mins
🍳 Cook Time 50 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large mixing bowl
  • Loaf pan
  • Parchment paper

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Milk
⚠️ Fish (Worcestershire)

Instructions

1 ✓

Panade: In a small bowl, mix breadcrumbs with milk and let sit for 5 minutes until it becomes a paste.

Tip: This step is critical! Don't add dry crumbs directly to the meat or they will suck up the meat's own moisture.
2 ✓

Prep: Finely chop onion, crush garlic, chop parsley. Preheat oven to 350°F (180°C).

Tip: It's worth chopping onion very finely or even grating/sautéing it beforehand so it doesn't crunch in the soft meatloaf.
3 ✓

Assembly: In a large bowl combine meat, soaked crumbs (panade), eggs, and all seasonings. Mix by hand just until combined.

Tip: Don't overwork it! Kneading toughens meat proteins (like a rubber ball), resulting in a dense, dry loaf. Keep it loose!
4 ✓

Shaping: Grease a loaf pan and press the mixture in, or shape into a loaf on a baking sheet.

Tip: Tap the pan on the counter to remove air bubbles so it doesn't fall apart when slicing.
5 ✓

Baking: Bake for about 45-50 minutes. If you have a meat thermometer, pull it at 165°F.

Tip: If the top browns too fast, cover with foil.
6 ✓

Resting: Remove and let stand in the pan for 10-15 minutes before unmolding or slicing.

Tip: While hot, the structure is loose and may crumble. Resting allows it to set (juices re-thicken).

Recipe FAQ

Why did the top crack?
Likely baked at too high a temperature or the mix was over-kneaded. Be gentler next time!
I don't have moose...
Use beef or venison, or mix 50/50 with pork for juiciness.

Ingredients

  • 1 lb Ground Moose (or Beef/Venison)
  • 1 cup Breadcrumbs
  • 1 whole Red Onion
  • 2 cloves Garlic
  • 2 large Eggs
  • 1/2 cup Milk
  • 2 tbsp Tomato Paste
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1/4 cup Fresh Parsley (chopped)
  • 1 tbsp Olive Oil (for greasing)