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Meat and Potato Loaf

Brad Fenson

Meat and potatoes are staples for many hunters and anglers. Early-season hunts for antelope and elk often mean there is fresh ground meat to use in camp for the rest of the hunting year. Meatloaf is considered comfort food by many, and adding potatoes to a loaf provides the perfect meal for hunters wanting savory flavor and energy for the next outing.

Meat and Potato Loaf


  • 1 lb ground antelope, elk, venison, or bison
  • ½ lb ground pork
  • 2 eggs
  • ¾ cup milk
  • ½ cup breadcrumbs
  • 1 medium yellow onion, chopped
  • 1 tsp rubbed sage
  • 1 tsp salt
  • 1 tsp black pepper 
  • 1 tsp smoked paprika
  • 8 small potatoes, quartered 


  • ¾ cup ketchup
  • ½ cup brown sugar
  • ½ tsp onion powder


  1. Beat egg and milk in a bowl, then stir in breadcrumbs, onion, sage, salt, pepper, and smoked paprika.
  2. Add the antelope and pork and mix thoroughly. Fold in the potatoes until evenly distributed.
  3. Shape into a loaf and place on a greased baking dish. A Camp Chef cast-iron bread pan is a great option.
  4. Combine the ketchup, brown sugar, and onion powder to make a thick sauce and spread it over the surface of the meatloaf.
  5. Bake in a 350°F oven, uncovered for 1 hour. Let the loaf rest for 15 minutes before cutting to prevent crumbling.
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