Elk and Chorizo Meatloaf
Prep Time: 30 minutes
Cook Time: 1 1/4 hours(plus 5 minutes rest time)

3 Cups soft bread cubes(about 4 slices cut in 1/2inch cubes)
3/4 Cup of milk
2 eggs beaten
1/4 Cup finely chopped onion
1/4 Cup finely chopped celery
1 TBSP Worcestershire sauce
1 1/2 tsp salt
1/8 tsp ground black pepper
1 LB ground elk
1/2 LB ground pork
1/2 LB chorizo

Glaze: 1/4 Cup ketchup and 1 TBSP corn syrup. Mix together and set aside.

PREHEAT OVEN TO 350 DEGREES

Soak bread cubes in milk. Add beaten eggs and combine. Add onion, celery, Worcestershire sauce, salt and pepper and mix throughly. Add meats making sure to mix everything together well so all flavors will be even throughout the meatloaf. Place into a standard size lightly oiled loaf pan. Bake uncovered for 1 hour. Remove from oven and cover top with glaze mixture. Return to oven for 15 minutes more. Let rest for 5 minutes before cutting and serving. Makes 6-8 servings.
Wine Pairing: Cabernet Sauvignon, Zinfandel, Merlot, or Pinot Noir