Moose Meatloaf with Maple-Bourbon Glaze

A flavorful and moist meatloaf made with ground moose meat, topped with a sweet and smoky maple-bourbon glaze. A perfect hearty meal served with mashed potatoes and gravy.

Prep Time

20 minutes

Total Time

1 hour 35 minutes

Calories

625 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.42/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

2lbsGround Moose Meat(Can substitute with ground beef if moose is unavailable.)

0.5lbsGround Pork(Adds moisture and flavor)

£1.75

1mediumYellow Onion(Finely diced)

£0.50

3clovesGarlic(Minced)

£0.20

1cupBread Crumbs(Plain or Italian bread crumbs work well)

£0.50

0.5cupMilk(Whole milk preferred)

£0.20

2Eggs(Lightly beaten)

£0.60

2tablespoonsWorcestershire Sauce

£0.15

1teaspoonDried Thyme

£0.10

0.5teaspoonDried Rosemary(Crushed)

£0.10

1teaspoonSalt(Or to taste)

£0.01

0.5teaspoonBlack Pepper(Or to taste)

£0.05

0.5cupMaple Syrup(Pure maple syrup)

£2.50

0.3cupBourbon(Optional, can substitute with apple cider vinegar for a non-alcoholic version)

£1.50

2tablespoonsTomato Paste

£0.20

1teaspoonSmoked Paprika

£0.15

Total Cost

£8.51

£1.42 per serving

Instructions

1.
Preheat oven to 350°F (175°C).
2.
In a large mixing bowl, combine ground moose meat, ground pork, diced onion, minced garlic, bread crumbs, milk, eggs, Worcestershire sauce, dried thyme, dried rosemary, salt, and pepper. Mix gently but thoroughly with your hands until just combined. Be careful not to overmix.
3.
Shape the meat mixture into a loaf and place it in a 9x5 inch loaf pan.
4.
In a small saucepan, combine maple syrup, bourbon (if using), tomato paste, and smoked paprika. Heat over medium heat, stirring constantly, until the mixture is smooth and slightly thickened, about 5 minutes.
5.
Pour half of the maple-bourbon glaze over the meatloaf.
6.
Bake in the preheated oven for 1 hour. After 1 hour, remove the meatloaf from the oven and pour the remaining glaze over the top.
7.
Return the meatloaf to the oven and bake for an additional 15 minutes, or until the internal temperature reaches 160°F (71°C).
8.
Let the meatloaf rest for 10-15 minutes before slicing and serving.
9.
Serve warm with mashed potatoes and gravy.

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My Notes

Nutrition Information

Nutrition per serving (227g)

625 kcal / 2615 kJ

Carbs

22g

8% of RDA

Fat

35g

50% of RDA

Protein

52g

104% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

13 g

14% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

14 g

70% of RDA

Chef's Tips

For a juicier meatloaf, add a grated zucchini or carrot to the meat mixture.

Line the loaf pan with parchment paper for easy removal of the meatloaf.

If the meatloaf starts to brown too quickly, cover it loosely with aluminum foil.

Make sure to not overmix the meatloaf, or it will be tough. Mix just until everything is combined.

Leftovers can be stored in the refrigerator for up to 3 days.

Cooking Equipment

Oven

Large Mixing Bowl

9x5 inch Loaf Pan

Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a juicier meatloaf, add a grated zucchini or carrot to the meat mixture.

Line the loaf pan with parchment paper for easy removal of the meatloaf.

If the meatloaf starts to brown too quickly, cover it loosely with aluminum foil.

Make sure to not overmix the meatloaf, or it will be tough. Mix just until everything is combined.

Leftovers can be stored in the refrigerator for up to 3 days.

Moose Meatloaf with Maple-Bourbon Glaze

Ingredients

Instructions