After harvests have been processed, transform ground elk or venison into mini bacon-wrapped meatloaves.
· 3 pounds ground elk or venison
· 2 celery stalks, finely diced
· 1 sweet onion, finely diced
· ½ teaspoon salt
· ½ teaspoon pepper
· ½ teaspoon ground sage
· 1 tablespoon Worcestershire sauce
· 2 eggs
· 1 cup panko breadcrumbs
· 6 slices cooked bacon
· 1 cup barbecue sauce or other glaze
· French fries or onion rings, for serving
Preheat oven to 350° F.
In a large bowl, add the ground meat, celery, onions, salt, pepper, sage, Worcestershire sauce, and two eggs and mix well by hand. When fully incorporated, add the panko breadcrumbs and mix lightly.
Cook the bacon in a skillet until slightly done and place on a paper towel.
Form six balls of meatloaf and wrap a piece of bacon around the base of each one. Secure the bacon in place with a toothpick where the ends overlap.
Place each individual meatloaf on a sheet pan and brush the tops with barbecue sauce. Bake for 45-50 minutes, brushing more barbecue sauce on top every 10-15 minutes.
Serve with a final brush of barbecue sauce and crisp french fries or onion rings on top.