Meat Loaf with Chili Sauce

If you’ve got ground elk or deer in the freezer, this is one of the best ways to use it. Wild game is leaner than beef, so the water-softened bread does real work here. It keeps the loaf moist and tender instead of dry and crumbly, which is the biggest challenge with game meat loaves.

The ingredient list is short on purpose. Onion, eggs, salt, and pepper let the flavor of the meat come through. No Worcestershire, no dried herbs fighting for attention. The chili sauce baked on top caramelizes in the oven and forms a sticky, sweet-tangy glaze that pairs naturally with the richness of elk or venison.

Packing the mixture firmly into the pan before baking prevents crumbling when you slice. With game meat this lean, a solid pack is a must for clean slices.

Pro Tips

• Don’t wring out the bread after soaking. You want that moisture in the mix to compensate for the low fat content of game meat.
• Let the meat loaf rest 10 minutes after baking before slicing. It holds together much better once the juices redistribute.
• If using deer instead of elk, the flavor is slightly stronger. Adjust salt to taste.

Variations

• Mix in ½ pound of ground pork or bacon to add fat and keep the loaf extra juicy.
• Swap chili sauce for BBQ sauce or a mix of ketchup and brown sugar.
• Add diced green chiles to the meat mixture for a Southwestern spin.