Wild meatballs

The last elk meat of this season was turned into meatloaves today. Serve with mashed potatoes, or even better, equal parts potatoes and Jerusalem artichokes. Super simple, just add lots of cream to the boiled rooties, season with salt and white pepper and give it a good beat.

This recipe makes more than 100 meatballs, or 15 large hamburgers or small meatloaves (or 1 very large meatloaf). ​

​100 mL rolled oats
150 mL milk
1 mL white pepper
1 tbsp rosemary
1 tbsp chervil
1 tbsp marjoram
1 tbsp tarragon
1 000 g minced meat from European elk
500 g minced pork
1 ½ tbsp salt
2 small eggs 

1. Gently crush the rolled oats and put in a small bowl. Pour over milk. Grind the herbs and add to the bowl.
   
2. Work the minced meat with salt to a homogeneous mixture.
   
3. Add the oats and milk mixture. Last add the eggs and work to a homogeneous mixture.
   
4. Put the oven to 225°C/440°F. Make the desired shapes and put on greaseproof paper. Bake meatballs for 5 min, hamburgers or small meatloaves for 10 min.
   
5. Before serving, fry with butter a few minutes to get a nice colour.
   
6. For a large meatloaf, put a meat thermometer in the centre and bake in the oven for about 45 min, until the inner temperature reaches at least 70°C/160°F.