Maple Meatloaf Log

Game / Pork / Recipes with Maple Syrup / Turkey

Recipe — Maple Meatloaf Log
Preparation Time:
Cooking Time:
Cooling Time:
8-10 portions
Metric Imperial


  • 1 bunch each of green and white asparagus, trimmed and blanched
  • 2 lbs ground pork
  • 1 onion, chopped
  • 1/2 cup breadcrumbs
  • 2 tablespoons Dijon mustard
  • 1 teaspoon tourtière seasoning
  • 2 lbs ground wild game meat
  • 15 soda crackers, crumbled
  • 2 tablespoons maple sugar
  • 1 egg, beaten
  • 2 teaspoons fresh thyme, chopped
  • turkey split breast, sliced into cutlets
  • A few sage leaves
  • Salt and freshly ground pepper

Tomato and maple butter glaze

  • 1 can of 680 ml (2 3/4 cups) store-bought tomato sauce
  • 1 cup maple butter


  1. Place rack in middle of oven and preheat to 180 °C (350 °F).
  2. Remove asparagus tips and set aside for garnish.
  3. In a bowl, combine pork with onion, breadcrumbs, mustard, tourtière seasoning, salt and pepper. Chill in the refrigerator.
  4. In another bowl, mix game meat with soda biscuits, maple sugar, egg and thyme. Chill in the refrigerator.
  5. Spread pork in a 33×23-cm (13×9-in) rectangle on parchment paper, with the longest side facing you from left to right. Spread game meat over the pork. Arrange turkey cutlets on top and season with sage. Alternating colours, place green and white asparagus lengthwise on top, starting from lower edge of rectangle moving upwards. Using parchment paper, roll up from bottom edge of rectangle.
  6. Place meatloaf log in centre of a rimmed baking sheet and bake in oven for 1 hour.
  7. For the glaze, combine tomato sauce with maple butter and pour over log. Return to oven and bake another 1 hour.
  8. Remove log from oven and transfer to a cutting board using two spatulas. Use a spoon to remove fat from pan juices.
  9. Scrape bottom of pan to loosen all meat juices. Add a little water if required to make enough liquid. Strain pan juices through a sieve and pour into a gravy boat.
  10. Cut log into generous slices, then arrange on a serving platter. Garnish with herbs and reserved asparagus tips. Serve with sauce.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.