Moose Meatloaf with a Cranberry Glaze
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For a delicious twist on a classic comfort dish, try our Moose Meatloaf with Cranberry Glaze!
This recipe combines the richness of ground moose meat with ground pork for added moisture, making it an ideal hearty meal. Moose, known for its slightly gamey flavor, is perfectly complemented by the tangy-sweet cranberry glaze, creating a memorable taste that’s both rustic and refined.
To make this meatloaf, you’ll blend moose and pork with savory seasonings and a touch of Worcestershire sauce. A homemade cranberry glaze adds festive flair, making this dish perfect for holiday gatherings or cozy winter dinners. Moose is a lean protein, so pairing it with pork helps retain moisture without sacrificing its robust flavor. Serve it with mashed potatoes or roasted vegetables for a meal that’s sure to please.
Give this recipe a try and bring a taste of the wilderness to your dinner table – your taste buds will thank you!
Moose Meatloaf with Cranberry Glaze
Equipment
- Loaf pan, large mixing bowl, small bowl, meat thermometer, oven
Ingredients
- 1 lb ground moose meat
- 1/2 lb ground pork
- 1 small onion finely diced
- 2 cloves garlic minced
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 1 tsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/4 cup fresh parsley chopped
- Cranberry Glaze:
- 1/2 cup cranberry sauce homemade or canned
- 2 tbsp ketchup
- 1 tbsp brown sugar
- 1 tbsp apple cider vinegar
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a loaf pan.
- In a large bowl, mix the moose meat, pork, onion, garlic, breadcrumbs, milk, egg, Worcestershire sauce, salt, pepper, thyme, and parsley until just combined.
- Press the meat mixture evenly into the loaf pan.
- In a small bowl, combine cranberry sauce, ketchup, brown sugar, and vinegar for the glaze.
- Spread half of the glaze on top of the meatloaf. Reserve the other half for serving.
- Bake for 1 hour, or until the internal temperature reaches 160°F (71°C).
- Let the meatloaf rest for 10 minutes, then slice and serve with the remaining glaze.
