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Moose meatloaf served with mashed potatoes and vegetables.
Robust and juicy moose meatloaf served with mashed potatoes

Hearty moose meatloaf

Author: Flavelo
Recipes Main Courses
Moose meat is lean and full of character, so the biggest challenge with meatballs or meatloaf is to prevent dryness. This is where 'panade' (breadcrumbs soaked in milk) comes in, locking moisture between meat fibres, and egg, which holds it all together. The result is a robust yet juicy dish that is miles more exciting than plain pork meatloaf.
🕒 Prep Time 15 mins
🍳 Cook Time 50 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large mixing bowl
  • Loaf tin
  • Baking parchment

Allergen Information

⚠️ Gluten
⚠️ Egg
⚠️ Milk
⚠️ Fish

Instructions

1 ✓

Making the panade: In a small bowl, mix the breadcrumbs with the milk and let stand for 5 minutes until mushy.

Tip: This step is critical! Don't put dry crumbs directly into the meat as they suck up the meat's own moisture.
2 ✓

Preparation: Finely chop the onion, crush the garlic, chop the parsley. Preheat the oven to 180°C.

Tip: It's worth chopping the onion very finely, or even grating/sautéing it beforehand, so it doesn't crunch in the soft meatloaf.
3 ✓

Assembly: Place the meat, soaked crumbs (panade), eggs and all spices/flavourings in a large bowl. Mix by hand, but only just until combined.

Tip: Don't over-knead! Meat proteins 'toughen up' from kneading (like a rubber ball), and the meatloaf will be dense and dry. Just keep it loose!
4 ✓

Shaping: Grease a loaf tin and press the mixture in, or shape it into a loaf on a baking tray.

Tip: Tap the tin on the counter to remove air bubbles so it doesn't fall apart when sliced.
5 ✓

Baking: Put in the oven for about 45-50 minutes. If you have a meat thermometer, take it out at 75°C.

Tip: If the top browns too quickly, cover with foil.
6 ✓

Resting: Remove and let stand in the tin for 10-15 minutes before turning out or slicing.

Tip: When hot, the structure is still loose and may fall apart. During resting it firms up (juices thicken back up).

Recipe FAQ

Why did the top crack?
Probably baked at too high a temperature, or you kneaded the mix too hard. Be gentler with mixing next time!
I don't have moose...
Use beef or venison, or perhaps mix 50/50 with pork for juiciness.

Ingredients

  • 500 g Minced moose meat (or beef/venison)
  • 100 g Breadcrumbs
  • 1 whole Red onion
  • 2 cloves Garlic
  • 2 whole Eggs
  • 100 ml Milk
  • 2 tbsp Tomato purée
  • 1 tbsp Worcestershire sauce
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 20 g Fresh parsley
  • 1 tbsp Olive oil (for greasing the tin)