Amethyst'S Paleo Elk Meatloaf

• 1 lb ground elk (defrost if frozen)
• 1 egg
• 1 carrot
• 1 stick celery
• 1/2 large onion (or a whole small one)
• 2 garlic cloves
• 1 teaspoon rosemary
• 1/2 teaspoon black pepper
• 1/2 cup ketchup (the paleo version is sweetened only with fruit, and unsalted)
• 1 tablespoon olive oil

1. Crack the egg, mix it up a bit, and add the elk. Stir together.
2. Cut the carrot, celery, onion, and garlic into large chunks. Put them all together in a food processor, and pulse until they are in small, even pieces. (Don't let them turn into mush!).
3. Add the cut vegetables to the meat, and the rosemary, pepper, oil, and ketchup. Mix it all up, using your hands is the best way to ensure an even mix.
4. Form into a loaf and put into a loaf pan.
5. Bake at 350 for approximately an hour.

ground elk, egg, carrot, celery, onion, garlic, rosemary, black pepper, ketchup, olive oil

Taken from www.food.com/recipe/amethysts-paleo-elk-meatloaf-457589 (may not work)