Friesen’s ‘Meatloaf from Hell’ the Elk Version

I’m always up for trying new recipes and when one says it’s “from Hell,” it’s got to be good. That’s what I thought when the Friesen’s sent me their meatloaf recipe. Afterall, if “from Hell” were to mean something bad, you’d never share it, right?

This recipe varies slightly from mine, as I’ve never heard of putting milk into the loaf. Don’t worry, using the milk is okay. As a matter of fact, it’s so good that I’m sharing it with you.

I tell you, it’s a breeze to throw together. Don’t be alarmed with a two-step recipe. The entire thing is super simple, and the clean up is a breeze.

I whipped up the loaf in a matter of moments and had it in the oven. Then I stirred up the glaze and set it aside. The toughest part is waiting for the timer to ding because the aroma is tantalizing!

Meatloaf from Hell

Start to finish:  2 hours; Prep time:  5 minutes
Serves: 8


2 pounds ground elk (The Friesen’s suggest beef, ground turkey or ground venison and sometimes mix half ground beef with Venison, Axis or Nilgai)
1 Cup – crushed Ritz crackers
1 Egg, beaten
1 Cup milk
1/2 Cup ketchup
1/3 Cup onion, finely chopped
1 teaspoon Salt
1/2teaspoon Black pepper
1/2teaspoon garlic powder

3/4 Cup Ketchup
1/4 Cup Brown sugar
1/4 Cup Apricot preserves
1 Tablespoon Worcestershire sauce


Preheat the oven to 350 F. Coat a 5×9 loaf pan with cooking spray and set aside. In a large bowl combine all ingredients. Pour the mixture into the prepared pan and spread evenly. Place the pan on a rimmed baking sheet and bake in the preheated oven for 1 1/2 hours.

In a small bowl, combine glaze ingredients. Mix well. Spread half of the mixture evenly over the meatloaf halfway through baking. Reserve the remainder of the sauce for dipping/topping. Let meatloaf sit for 15 minutes before slicing and serving.

(Recipe from David Friesen kitchen.)

2 Replies to “Friesen’s ‘Meatloaf from Hell’ the Elk Version”

  1. Excellent recipe!
    I’ve got 70 pounds of elk burger in the freezer. Going to try this this next weekend!
    Thanks Mia!

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