THE ARTFUL LOAFER August 9 , 05
(Elk, Portabella, Blue Cheese & Berries)
(a.k.a. “Millarville Market Meatloaf”)

~ This began as a market conversation between D’Arcy (Pepperheads) and Eric and Louise (E&L), then Mark Klaudt (Route 40 Soup Company) took the basic concept and added his very unique touch. Anybody who has tasted Mark & Lannys’ soups at the market, know they are always unique and memorable. After tasting this recipe, Mark was referred to as ‘the artful loafer’. Taking the ‘regional cuisine approach, we used products from the Millarville Market wherever possible: bread, bacon, sage, eggs & elk. It’s worth the effort & has a wonderful fine blend of tastes.

INGREDIENTS:

Cube up 1/3 cup of a nice local smoked, or maple bacon (we used Kurt’s) and simmer on med-low heat in a skillet until it begins to brown nicely. When the bacon is ready put it into a large mixing bowl but keep remaining juices in the skillet. Chop Portabella mushrooms into ½” cubes, dice onion and sauté both in the skillet with 2 tbsp. Dark Secrets BBQ Sauce. While sautéing, add ground elk, egg, flax bread crumbs, sage, Wild Garlic Hot Sauce, blueberries & softened blue cheese to bacon in mixing bowl and mix well. Add & mix sautéed onion and portabella mushrooms when ready. Transfer into a bread (meat loaf) pan & spoon 4 tbsp. of Dark Secrets BBQ Sauce over the top of the loaf for a glaze. Cook in preheated oven at 375 degrees (until the internal temperature is 165 degrees) for approximately 55-60 minutes. Let it sit for 10 minutes before cutting. This also makes for some great burgers.

~ If you haven’t tried Route 40 yet, you’re missing a treat! They just moved to a larger location in Turner Valley (933-7676 for details). They have the #1 most rave reviewed restaurant in our area. Good folks as well and they use fresh regional ingredients from local producers (including Pepperheads), as a belief & approach.