Bear Meatloaf

Name: Bear Meatloaf
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Yield: 6 to 8 servings
Ingredients: 450 g Ground veal about 1 lb; 450 g Ground bear about 1 lb; 250 ml Bacon 1 cup, cooked and chopped. Gosselin if you can find it; 375 ml Rolled oats 1 1/2 cups; 250 ml Ketchup 1 cup; 250 ml Game stock or chicken stock, 1 cup; 125 ml Fresh parsley chopped, 1/2 cup; 4 unit Egg beaten; 2 unit Onion chopped, about 2 cups; 30 ml Strong mustard 2 tablespoons, Gourmet Sauvage if available; Salt and pepper to taste; 250 ml Ketchup 1 cup; 30 ml Honey 2 tablespoons, Anicet summer honey if available; 15 ml Strong mustard 1 tablespoon; 10 ml Honey wine or a splash of iced pear from Beauharnois

A meatloaf that tastes of the territory. Perfect when the cold sets in.

Prep20 min

Cook1 h 25

Yield6 to 8 servings

theuplandcook.com/en/recipes/bear-meatloaf

Ingredients

For the meatloaf

450 g — Ground veal (about 1 lb)
450 g — Ground bear (about 1 lb)
250 ml — Bacon (1 cup, cooked and chopped. Gosselin if you can find it)
375 ml — Rolled oats (1 1/2 cups)
250 ml — Ketchup (1 cup)
250 ml — Game stock (or chicken stock, 1 cup)
125 ml — Fresh parsley (chopped, 1/2 cup)
4 — Egg (beaten)
2 — Onion (chopped, about 2 cups)
30 ml — Strong mustard (2 tablespoons, Gourmet Sauvage if available)
Salt and pepper (to taste)

For the boreal glaze

250 ml — Ketchup (1 cup)
30 ml — Honey (2 tablespoons, Anicet summer honey if available)
15 ml — Strong mustard (1 tablespoon)
10 ml — Honey wine (or a splash of iced pear from Beauharnois)

Steps

01Mix the meatloaf
In a large bowl, combine all the meats (veal, bear, cooked bacon), the oats, ketchup, stock, parsley, beaten eggs, chopped onions, mustard, salt and pepper. Mix by hand until everything is homogeneous, but don't pack it down. This matters: an overworked mix gives you a dense, rubbery meatloaf.
02Shape in the pan
Transfer the mixture to a standard loaf pan. Smooth the top lightly with a spatula, without pressing too hard. You want a flat surface but still aerated.
03Make the boreal glaze
In a small bowl, whisk together the ketchup, Anicet honey, mustard and honey wine until you get a glossy glaze. Taste and adjust: the honey should still come through behind the ketchup's acidity.
04Glaze generously
Spread the glaze all over the top of the meatloaf with a brush or spatula. Don't be stingy: this layer is what caramelizes in the oven and gives you the crust.
05Bake
Bake at 350°F (175°C) for 70 to 85 minutes, until the internal temperature reaches 160°F (71°C) on a meat thermometer. The glaze should be deeply colored, almost charred at the edges.
06Let it rest
Take it out of the oven and let it rest 15 to 30 minutes before slicing. Skip this step and the meatloaf collapses when you cut it and bleeds out its juices. It's the step people skip most often and regret every time.
07Serve
Slice generously and serve with mashed potatoes, or aligot if you want to push it, and seasonal vegetables. Save the leftovers: next day, it's perfect in a sandwich with a bit of mustard and lettuce.