This gluten free, dairy free homemade elk + pork meatloaf is juicy, tender, and delicious, just like mom used to make! And it's endometriosis friendly!

Ingredients

• 1 lb ground elk
• 1 lb ground pork
• ½ white onion, diced
• 1 large egg
• 2 T Worcestershire sauce
• ¼ c coconut milk
• 1 c cornmeal
• 1 T garlic powder
• 1 T oregano
• 2 t parsley
• 2 t thyme
• 1 t salt
• 1 t pepper
• ¼ c coconut brown sugar or golden monk fruit sweetener
• ¾ c ketchup
• 2 t dijon mustard
• Follow Your Heart brand American cheese slices

Directions 

1. Preheat the oven to 350 degrees F.
2. Line a loaf pan with parchment paper.
3. Dice onion. Set aside.
4. Heat a skillet over medium heat and sauté onion until translucent. Set aside.
5. In a large bowl whisk together egg, Worcestershire sauce,  coconut milk, cornmeal, and seasonings. Set aside.
6. In a small bowl stir together the brown sugar, ketchup, and dijon mustard. Set aside.
7. Add the meat and sautéed onions to the seasoning bowl and with your hands, mix to combine. Do not over mix or it will be tough.
8. Add ½ of the meat mixture to the loaf pan, patting down in an even layer
9. Spread an even layer of glaze and top with Follow Your Heart brand American cheese slices
10. Add the rest of the meat mixture to the loaf pan, patting down in an even layer and topping with the remaining glaze
11. Bake for 1 hour 15 min or until the internal temperature reaches 160-170 degrees F
12. Remove from pan and slice. Storing slices in airtight container in the fridge up to 1 week