Since my wife is on low iodine, lean meat diet for another week we decided to use my last package of elk that
Art (ACW3) gave me. We used a recipe from the Low Iodine Cookbook put out by thyca.org. The recipe called
for ground beef and homemade tomato sauce but we opted out of the tomato sauce and substituted the elk
for the ground beef, which was a smart choice!
All put together and getting ready to go into the Grid Iron.
In the Grid Iron, burning cherry pellets with some mesquite in the Amazen tube smoker. On smoke mode of 165
for the first 45 minutes and then I kicked it up to 375 to finish it.
Here it is getting a few minutes rest.
My plate with mini cob and baked potato with homemade Pico.
Absolutely delicious and filling meal. Makes me want to take up hunting again!
Here are the ingredients for the meatloaf that we used:
1 1/2 pounds ground elk
1 small yellow onion, chopped
1/2 green pepper (added to the recipe)
2/3 cup water
3 slices homemade bread, cut into small cubes (we used homemade bagels)
3 Tablespoons 100% egg whites, pasteurized
1/2 Tablespoon canola oil
1/2 Tablespoon distilled white vinegar
1-1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon sage
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/4 teaspoon sugar
Photos shot with my new Olympus EM-10 with an Olympus 25mm F1.8 lens.
