Caribou Meatloaf Recipes

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CARIBOU MEATLOAF



Caribou Meatloaf image

Make and share this Caribou Meatloaf recipe from Food.com.

Provided by SandyCooks

Categories     One Dish Meal

Time 1h25m

Yield 1 loaf, 6 serving(s)

Number Of Ingredients 9

2 lbs ground caribou
1/2 cup breadcrumbs
1 medium onion, finely chopped
1 garlic clove, crushed into a paste
2 teaspoons salt
1/8 teaspoon pepper
1 1/3 cups evaporated milk
mashed potatoes
cheese slice

Steps:

  • Preheat the oven to 350 degrees F.
  • Mix ingredients and pack very firmly into a loaf pan.
  • Turn bowl upside down keeping it's shape and place onto a rimmed pan.
  • Bake for 1 ¼ hours.
  • Top loaf with mashed potatoes.
  • Bake another 15 minutes.
  • Place cheddar cheese slices on top and return to the oven until cheese is melted.

Nutrition Facts : Calories 119.1, Fat 4.7, SaturatedFat 2.7, Cholesterol 16.2, Sodium 901, Carbohydrate 14.2, Fiber 0.7, Sugar 1.4, Protein 5.2

BUTTER ROASTED CARIBOU LOIN, MASHED POTATOES WITH ROASTED GARLIC AND BACON, SAUTEED VEGETABLES, WILD MUSHROOM SAUCE WITH CURRANT JELLY



Butter Roasted Caribou Loin, Mashed Potatoes with Roasted Garlic and Bacon, Sauteed Vegetables, Wild Mushroom Sauce with Currant Jelly image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 19

4 (4-ounce) portions caribou
2 1/2 ounces butter
6 1/2 ounces wild mushrooms
2 tablespoons currant jelly
1 shallot, minced
1 cup veal stock
3/4 cup red wine
Salt and pepper
5 large Yukon gold potatoes
1 small head garlic, roasted and mashed
1 1/2 ounces butter
3 1/2 ounces bacon, cooked and chopped fine
1/2 cup milk, hot
1/4 pound asparagus, peeled and blanched
1/4 pound snow peas, trimmed and blanched
1/4 pound bok choy, blanched
1/4 pound string beans, trimmed and blanched
Butter, for sauteing
Kosher salt and freshly ground black pepper

Steps:

  • Caribou Loin and Sauce: Preheat oven to 350 degrees F.
  • Put 2 1/2 ounces of butter and 1 tablespoon of vegetable oil in a large saute pan and heat. Season the caribou with salt and pepper. Sear caribou over low heat. Remove the meat from the pan, add the wild mushrooms and shallots. After searing the meat, put it in a pan and cook in the oven for 15 minutes. It is very important that you served this meat rare or medium rare.
  • Deglaze the pan with the red wine. Add the veal stock and the currant jelly. Reduce the mixture by half. Add salt and pepper, to taste.
  • Potatoes: Bring a large pot of salted water to a boil. Peel the potatoes and boil for 20 to 25 minutes. Drain the potatoes and mash. Place back in the pot with 1-1/2 ounce of butter, the mashed roasted garlic, the roasted bacon and the hot milk.
  • Vegetables: Working in batches, in a large saute pan over high heat, melt butter and toss to heat vegetable through. Season with salt and pepper.
  • Dressing of the plate: In a plate, place a quenelle of mashed potato, the blanched vegetables on the side and then the meat. Pour the sauce on the meat.

CARNIVORE'S MEATLOAF



Carnivore's Meatloaf image

Bake this hearty meatloaf made using beef, pork and veal; topped with bacon and Worcestershire sauce mixture - a delightful dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 8

Number Of Ingredients 15

6 slices bacon
1 medium onion, chopped (1/2 cup)
1 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
1/2 cup ketchup
1/3 cup quick-cooking oats
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 egg
1/2 cup ketchup
2 tablespoons packed dark brown sugar
1 tablespoon Worcestershire sauce

Steps:

  • Heat oven to 350°F. In 10-inch skillet, cook bacon until crisp; drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside. Cook onion in bacon drippings over medium heat, stirring occasionally, until tender.
  • In large bowl, mix onion and remaining meatloaf ingredients except bacon. Spray broiler pan rack with cooking spray. On rack in pan, shape mixture into 10x5-inch loaf. Bake 50 minutes.
  • In small bowl, mix all topping ingredients. Spread over top and sides of loaf. Sprinkle bacon over top.
  • Bake 20 to 25 minutes longer or until meat thermometer inserted in center of loaf reads 160°F. Let stand 5 minutes before slicing.

Nutrition Facts : Calories 352, Carbohydrate 15 g, Fat 1, Fiber 1/2 g, Protein 23 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 821 mg

CLASSIC MEATLOAF



Classic Meatloaf image

The secrets to this meatloaf are fresh, very finely diced vegetables that give it moisture and flavor--and a light touch in mixing together the ingredients. This hearty meatloaf is the perfect meal for cool fall and winter evenings, served with mashed potatoes and simple mushroom gravy.

Provided by Chef John

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h15m

Yield 10

Number Of Ingredients 19

1 carrot, coarsely chopped
1 rib celery, coarsely chopped
½ onion, coarsely chopped
½ red bell pepper, coarsely chopped
4 white mushrooms, coarsely chopped
3 cloves garlic, coarsely chopped
2 ½ pounds ground chuck
1 tablespoon Worcestershire sauce
1 egg, beaten
1 teaspoon dried Italian herbs
2 teaspoons salt
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
1 cup plain bread crumbs
1 teaspoon olive oil
2 tablespoons brown sugar
2 tablespoons ketchup
2 tablespoons Dijon mustard
hot pepper sauce to taste

Steps:

  • Preheat the oven to 325 degrees F.
  • Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
  • Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
  • Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
  • Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
  • Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
  • Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.

Nutrition Facts : Calories 284.1 calories, Carbohydrate 14.8 g, Cholesterol 85.3 mg, Fat 14.9 g, Fiber 1.2 g, Protein 21.6 g, SaturatedFat 5.6 g, Sodium 755.4 mg, Sugar 5.3 g

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