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Wild Game Meatloaf with Sautéed Brussels Sprouts


  • Vegetable cooking spray

  • 1/2 cup plain bread crumbs or panko

  • 1/3 cup chopped fresh flat-leaf parsley

  • 1/4 cup chopped garlic and herb-marinated sun-dried tomatoes

  • 2 cloves garlic, minced, optional

  • 2 eggs, at room temperature, lightly beaten

  • 2 tablespoons whole milk

  • 1/2 cup crumbled feta cheese

  • 1 1/2 teaspoons kosher salt

  • 1 teaspoon freshly ground black pepper

  • 1 pound ground elk or venison

Wild Game Meatloaf


Preheat the oven to 375 degrees F.

Spray a 9 by 5-inch loaf pan with cooking spray.

In a large bowl, stir together the panko, parsley, sun-dried tomatoes, garlic, eggs, milk, feta, salt, and pepper. Add the game meat and gently stir to combine, being careful not to overwork the meat.

Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.

-Recipe courtesy Giada De Laurentiis

While meatloaf is cooking prepare Brussels Sprouts:

Wash, trim and halve desired amount of brussels sprouts. In a large skillet, heat oil over medium-high, add brussels sprouts, season with salt and pepper, and cook, stirring frequently, until caramelized, 8 to 10 minutes. Add 1/3 cup water and cook until evaporated, about 2 minutes.

Enjoy a delicious and super healthy meal!

Follow Erin on Instagram at @eageldiegel.

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