It is. I think the Armenians throw in some mint, cinnamon, and stuff so
it's a unique flavor. For some historical reason the area where I grew
up had quite a few Armenians so the food was around. The girls weren't
bad either and none of them had the Kardashian deformities.
Us white eyes had that down pat a long time ago:
I had that once at a upscale restaurant where they wheeled out a cart
and did the hacking and whacking at the table. A woman at the next table
asked what it was and when I explained she turned a little green.
Like the Wiki page says, we used to call the not so hoity-toity version
cannibal sandwiches. It's a German thing and if you think Native
Americans are primitive you haven't met a hungry kraut. We'll eat
anything we can chew. If we can't chew it, we'll boil it for a while and
I can't stand eating meat that isn't cooked well done.
I've never had Elk meat before, but I've had bison. The last meat loaf
I made consisted of combining lean ground beef, bison, ground pork,
ground dark meat turkey, and breakfast mild italian pork sausage. The
bison is VERY lean, too, when it comes to fat content.
That's the big drawback about tatonka. The meat is VERY lean, so ground
it will just fall apart when cooked. Throw in some beef fat and the
ground tatonka will hold together and make super burgers.
I've never had meatloaf like that. Usually it's 7% ground beef and a
roll of sausage with oatmeal and spices.
I have to drop My meat portions because I am starting to get sick from
eating so much red meat. I have chicken and turkey and a little pork
[but very little!] now and My stomach doesn't grumble as much anymore.
BTW....Elk is sweet and deeeeeelicious. :')
The meatloaf has all lean versions of the ground meat I mentioned, and
the meat added to the loaf can be changed depending on what I want to
include. I use lean ground beef and the bison for it's lower fat
content, and add ground pork and mild italian pork sausage for flavor
and its higher fat content. Adding ground chicken or turkey that's lean
gives the meat more protein value, and I make sure all the meats are
mixed well so when baked you can't tell you're eating any one particular
meat. When cooked it has very little fat that cooks out of it.
I add various seasonings to the meat mix: yellow mustard, ketchup, onion
(chopped), garlic powder, salt/pepper, chili powder, some italian
seasonings(basic, parsley, oregano), Italian bread crumbs, and 1 or 2
fresh eggs(1 egg for a small meatloaf and 2 eggs for a large meatloaf).
I combine everything and put plastic gloves on and mix it by hand and
add small amounts of bread crumbs mixing thoroughly after each addition,
and keep adding the bread crumbs until the mixture binds together and
doesn't cling to the mixing bowl.
Then I dump the meatloaf into a glass pan that I've sprayed with some
cooking non-stick spray and shape it into an oblong loaf, flatten the
top and sides, and then top with a combination of bbq/ketchup sauce and
spread over the top and sides. Sprinkle that with just a little bit of
chili powder for a touch of added flavor, and bake at 400° for about an
hour. About half way through the cooking process I add some water
around the edges of the meatloaf to keep the juices from burning because
a meatloaf like this had to cook a bit longer because of all the
different ground meats in it.
Most animals that work for a living are lean compared to their domestic
cousins that stand around all day eating corn. It's well documented that
you can starve to death eating rabbits since they're all protein and
almost no dietary fat.
I try not to eliminate all fat from meals because we need some of it in
our diet. OTOH, a lot of meat has way too much fat in it, so making a
meatloaf with meat that has a lower fat content allows me to make a side
dish like scalloped potatoes that has more fat in it.
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