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.)

Blue-Cheese Elk Burger Recipe

Since it’s summertime, I have to revive a favorite elk recipe. This is one I play with all the time, depending on the mood of my taste buds. I sometimes add barbecue sauce. Sometimes I leave out the blue cheese, add garlic, sauteed mushrooms, and so on. You can also substitute beef, deer or other game meat if you don’t have elk available. Let me know how you like them.

Elk-burger-recipe-Mias-Motivations1/2 C – diced onion
1 Tbsp – vegetable oil
1 – egg, whole large, beaten
1 tsp – dried thyme
1 tsp – dried rosemary
2 tsp – brown sugar
1/2 tsp – salt
1/4 tsp – pepper
2 tsp – Worcestershire
4 oz – crumbled blue cheese (optional)
2 pounds – ground elk (or other red meat)

Other items needed: Hamburger buns, mayo, mustard, catsup, lettuce, tomato, cheese and/or any of fixin’s that are your favorite on a grilled hamburger.

In a large skillet, add vegetable oil.  Heat over medium heat.  Add onions and saute.  Set them aside to cool.  (we puree the onions after sauteing them and add them as below so the kids don’t notice them).

In a large mixing bowl, add the egg, thyme, rosemary, brown sugar, salt, pepper, and Worcestershire. Mix thoroughly.  Add mixture to ground meat and mix until well blended.  After the mixture is well blended, add blue cheese if desired. If you’re questioning the blue cheese, TRY IT! You just might like it. If you don’t like it, simply leave it out next time.

Quick and Easy Venison Tacos

Making a hearty dinner in a pinch doesn’t have to be a challenge. Just like you, we’ve been busy as can be. With school, work, hunting season, board meetings, family and everything else life throws at us, finding time to cook can be a challenge. Here’s a super easy recipe for a flavorful home-cooked meal.

Venison TacosMAC Facebook (4)

Recipe type: Wild game
Cuisine: Southwest
Prep time:  20 mins
Total time:  20 mins
Serves: 4
  • 1-1/2 lb. Ground venison (other game or store-bought meat may be substituted)
  • 1 package Taco Seasoning (This time I used McCormick)
  • 1 hot house tomato
  • 1 package salad greens
  • 2 ripe avocados
  • 1 can Refried beans, 16 oz.
  • 12 small flour tortillas
  • Shredded Mexican cheese, or nacho and taco cheese
  • Salsa
  1. In a large skillet, cook the venison over medium-high heat
  2. While the meat is cooking, chop your tomato and slice the avocados.
  3. When the meat is cooked through, add the taco seasoning and simmer per package directions. (Note: Heat until almost cooked through. Game meat cooks rapidly. Take care not to overcook it.)
  4. Warm the refried beans, in a saucepan, while the meat is simmering.
  5. When the meat and beans are hot, heat the tortillas.
  6. Add small amounts of beans, meat, cheese, lettuce, tomato and avocado to the tortilla.
  7. Top it off with the salsa of your choice.
WHALLAH! Tacos for dinner. Enjoy!