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         Bison Meatloaf - Three Great Choices




Yummy, tummy warming, homemade Bison Meatloaf - it can't be beat.

Each of ours has its own unique flavor and will easily feed 5 or 6.

Any leftovers can be refrigerated for great cold cut sandwiches the following day.

For a super taste treat, ladle our HOMEMADE MUSHROOM SAUCE over servings of sliced meatloaf.


      RECIPE 1: Roasted Garlic Bison Meatloaf

        INGREDIENTS

1 large bulb
1 1/2 tbsp
1 cup
2
1/2 tsp
1/4 cup
1 medium sized
1 tsp
1/4 - 1/2 tsp
1 lb
1 lb
1 cup



garlic, roasted (see below for details)
olive oil
finely chopped onion
large eggs, lightly beaten
ground thyme
chopped fresh parsley (packed)
carrot, coarsely grated (about 1/2 cup)
salt
ground black pepper
ground bison (90% lean)
ground pork (70 to 80% lean)
fresh bread crumbs*


        DIRECTIONS

  • Preheat oven to 350F.

  • Heat olive oil in a pan over medium heat. Add onion and sauté until soft, about 5 to 7 minutes. Remove from heat.

  • In a large bowl combine the roasted garlic paste with the eggs, thyme, parsley, carrot, salt and pepper. Add the sautéed onion. Use a large fork to work in the bison and pork meat. Sprinkle in the bread crumbs as you do so.

  • Once all the ingredients are well combined, transfer meat mixture to a rimmed baking sheet or roasting pan. Shape mixture into a loaf (approximately 9 inches long, 5 inches wide and 2 inches high).

  • Bake for about an hour, or until the meatloaf has an internal temperature in the 155 to 160F range. Remove from oven and let rest for 15 to 20 minutes before slicing. Serve with CHILI SAUCE on the side.


    • TO ROAST GARLIC: Set oven to 375F.
    • Cut the tip off a large garlic bulb, or 2 smaller ones, so that the tops of the cloves are exposed.
    • Pour about a teaspoon of olive over the top of the bulb(s).
    • Wrap and seal in aluminum foil. Roast until the garlic cloves are golden in color, about 50 to 60 minutes.
    • Remove from oven.
    • Once cool, squeeze the roasted garlic paste from the bulb(s) by squeezing the bulb from the root end towards the open tip.
    • Add roasted garlic paste to recipe as directed.



      RECIPE 2: Polpettone Style Meatloaf

        INGREDIENTS

2
2 tbsp
1/4 tsp
2 cloves
1/4 cup
1/2 tsp
2 tsp
1/4 - 1/2 tsp
1/8 tsp (dash)
3/4 cup
1 lb
1 lb
1 cup



large eggs, lightly beaten
tomato paste
Tabasco sauce
garlic, minced
chopped fresh parsley (packed)
ground thyme
finely chopped fresh rosemary
ground black pepper
salt
freshly grated pecorino Romano cheese (about 2 ounces)
ground bison (90% lean)
ground pork (70 to 80% lean)
fresh bread crumbs*


        DIRECTIONS

  • Preheat the oven to 350F.

  • In a large bowl combine the eggs, tomato paste, Tabasco sauce, garlic, parsley, thyme, rosemary, black pepper, salt, and Romano cheese.

  • Use a large fork to work in the bison and pork meat. Sprinkle in the bread crumbs as you do so.

  • Once all the ingredients are well combined transfer meat mixture to a rimmed baking sheet or roasting pan. Shape mixture into a loaf (approximately 9 inches long, 5 inches wide and 2 inches high).

  • Bake for about an hour, or until the meatloaf has an internal temperature in the 155 to 160F range. Remove from oven and let rest for 15 to 20 minutes before slicing. Serve with CHILI SAUCE on the side.



      RECIPE 3: Steak Sauce Bison Meatloaf

        INGREDIENTS

1 1/2 tbsp
1 cup
2
1/4 cup
1 medium
2 cloves
2 tbsp
1 tbsp
1/4 tsp
1/4 to 1/2 tsp
1 lb
1 lb
1 cup



olive oil
finely chopped onion
large eggs, lightly beaten
chopped fresh parsley (packed)
carrot, coarsely grated (about 1/4 cup)
garlic, minced
HP steak sauce
Worcestershire sauce
salt
ground black pepper
ground bison (90% lean)
ground pork (70 to 80% lean)
fresh bread crumbs*


        DIRECTIONS

  • Preheat oven to 350F.

  • Heat olive oil in a pan over medium heat. Add onion and sauté until soft, about 5 to 7 minutes. Remove from heat.

  • In a large bowl combine eggs, parsley, carrot, garlic, steak sauce, Worcestershire sauce, salt and pepper. Add the sautéed onion. Use a large fork to work in the bison and pork meat. Sprinkle in the bread crumbs as you do so.

  • Once all the ingredients are well combined, transfer meat mixture to a rimmed baking sheet or roasting pan. Shape mixture into a loaf (approximately 9 inches long, 5 inches wide and 2 inches high).

  • Bake for about an hour, or until the meatloaf has an internal temperature in the 155 to 160F range. Remove from oven and let rest for 15 to 20 minutes before slicing. Serve with CHILI SAUCE on the side.


    • * FOR FRESH BREADCRUMBS, be sure to use a good quality all white country loaf or Italian style bread.
    • Bread which is a couple of days old is the easiest to work with.
    • Slice the bread into 1 inch thick slices, removing the crusts if you want.
    • Cut slices into 1 inch cubes.
    • Process cubes in a food processor until chopped pieces are about the size of popcorn kernels.



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