Directions
1. Preheat the oven to 375 degrees. In a skillet, heat the olive oil over medium heat until it slides easily in the pan, about 2 minutes. Add the onion and garlic and cook until the onion is tender and light golden brown, about 15 minutes. Remove from the heat and set aside to cool.
2. In a medium bowl, combine the mozzarella, pecorino, and parsley.
3. Put each game meat in a separate bowl. To each bowl, add 2 Tbsp. breadcrumbs, 1 tsp. salt, 1⁄2 tsp. pepper, and 1 egg. Divide the sautéed onion and garlic among the bowls. Add 1 tsp. paprika to each bowl. Use your hands to gently combine each meat with the other ingredients.
4. Put the venison into a 9x5-inch perforated loaf pan and pat it down with a rubber spatula to create a flat surface. Sprinkle on one-third of the parsley-cheese mixture. Put the wild boar on top of this. Smooth it out in the same way, and top it with another third of the parsley-cheese mixture. Repeat with the wild turkey, top it with the remaining third, and finish with a layer of the elk.
5. Set the loaf pan on a baking sheet and bake for 1 hour. Remove the meatloaf from the oven, then spoon on the tomato sauce, spreading it over the surface of the loaf. Return it to the oven and bake until a meat thermometer inserted into the center registers 145 degrees, about 30 minutes.
6. Take the meatloaf out of the oven. Let the loaf rest in the pan for at least 15 minutes. Remove it to a cutting board and slice. Serves 8

David Draper and Colin Kearns