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ELK LOAF
  • 1 lb ground elk
  • 1 egg
  • 1/3 cup mild salsa
  • 1/4 cup seasoned bread crumbs, dry
  • 1/4 cup fresh coriander, chopped
  • 1 1/2 teaspoons garlic, minced
  • 1/2 teaspoon cumin
  • 3/4 cup onion, diced
  • 1/2 cup canned corn, drained
  • 1/2 cup sweet red pepper, diced
  • 1/4 cup cheddar cheese, shredded
  • 1/4 cup salsa 
    1. Preheat oven to 375°F
    2. Spray an 8 x 4 inch loaf pan with cooking spray.
    3. In a bowl, combine ground beef, egg, 1/3 cup salsa, bread crumbs, coriander, garlic and cumin.
    4. On a 12 inch square piece of waxed paper, pat out mixture into an 8 inch square.
    5. Filling: In a nonstick skillet sprayed with cooking spray, cook onions over medium heat for 5 minutes or until softened.
    6. Stir in corn; cook 5 to 8 minutes or until corn begins to brown.
    7. Stir in red peppers; cook for 3 minutes or until softened.
    8. Spread over meatloaf and sprinkle with cheese.
    9. Using the waxed paper as a guide, roll up the meatloaf; carefully place in loaf pan seam side down.
    10. Spoon ¼ cup salsa over top.
    11. Bake for 40 to 45 minutes or until meat is well cooked.
    12. Let rest 10 minutes before carefully inverting onto a serving platter.
    13. Slice& serve with extra salsa.

     

     
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