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Bison Meatloaf |
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Yummy, tummy warming, homestyle Bison Meatloaf.
The first of two variations is the super satisfying Roasted Garlic Bison Meatloaf.
It's a recent addition to my menus, but has rapidly become one of my most favoured.
The second recipe is my traditional Steak Sauce Bison Meatloaf, an old and reliable standard.
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RECIPE 1: Roasted Garlic Bison Meatloaf
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Ingredients |
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2 bulbs
2 tbsp
2 cups
1
1/4 to 1/2 tsp
1/4 cup
2 medium sized
2 tsp
1/2 tsp
2 lbs
2 lbs
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Vegetable oil spray
garlic, roasted (see below for details)
Olive oil
butter
finely chopped sweet onion
egg, lightly beaten
dry powdered thyme
chopped fresh parsley
carrots, scraped and finely grated
salt
ground black pepper
lean ground bison meat
ground pork (35% fat content)
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Directions |
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- Preheat convection oven to 325F, or a regular oven to 350F.
- In a cast iron pan or heavy skillet, melt butter over medium heat.
- Add onions, stir often and cook until soft, about 7 to 10 minutes.
- Do not allow onions to burn.
- Transfer cooked onions to a large mixing bowl and allow to cool to room temperature.
- Add the beaten egg, powdered thyme, parsley, grated carrots, salt, pepper and roasted garlic.
- Blend with a mixing spoon. Add bison and ground pork.
- Knead mixture with hands until meat and seasonings are completely blended.
- Transfer meat mixture to a vegetable oil sprayed shallow roasting pan.
- Shape meat into a loaf about 12 inches long, 5 inches wide, and 3 inches high.
- Bake for 1 hour and 40 minutes, or until juices run clear when loaf is pierced deeply with a small skewer.
- If juices run pink, additional cooking time is required.
- Let the meatloaf stand for 10 minutes after removing it from the oven.
- Slice in 3/4 inch thick slices.
- Serve with chili sauce.
- Leftovers may be refrigerated and served cold.
- TO ROAST GARLIC: Set oven to 375F.
- Cut tip off each garlic bulb so that the tops of the cloves are exposed.
- Set each bulb, cut side up, on two separate pieces of aluminum foil.
- Pour about a teaspoon of olive oil over the top of each bulb.
- Wrap to seal each bulb and roast for 45 to 55 minutes, or until the garlic cloves are becoming golden in colour.
- Remove heads of garlic from oven and allow them to cool.
- Once cool, squeeze the roasted garlic out of each bulb by working it out from the root end of the bulb towards the open tip.
- Add the roasted garlic to the recipe as directed.
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RECIPE 2: Steak Sauce Bison Meatloaf
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| Ingredients |
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1/3 loaf
2 tbsp
1 cup
3/4 cup
1/3 cup
1 tbsp
3 tbsp
2 tsp
1 tsp
1/4 tsp
2
1/4 cup
2 lbs.
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day old bread
olive oil
onion, finely chopped
celery, ¼ inch dice or smaller
carrot, ¼ inch dice or smaller
minced garlic
steak sauce (ie. HP)
Worcestershire sauce
salt
ground black pepper
eggs
tightly packed chopped parsley
ground bison meat
Chili Sauce (optional)
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| Directions |
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- Slice and cube bread into one-inch cubes.
- Put bread cubes in a food processor.
- In batches, process bread cubes at high speed until reduced to crumbs (about 2-3 minutes per batch).
- Spread crumbs on a cookie sheet and set aside.
- Put oil in a medium size saucepan.
- Over medium high heat sauté onion, celery and carrot for 5 minutes, or until onion begins to soften.
- Transfer sautéed vegetables to a food processor.
- Add garlic, steak sauce, Worcestershire sauce, salt and pepper.
- Process until just blended, about 30 seconds.
- Allow to stand and cool for a couple of minutes.
- Lightly beat eggs and add to food processor bowl.
- Pulse food processor until eggs have blended in.
- Transfer vegetable/egg blend from processor bowl to large mixing bowl.
- Add chopped parsley and ground bison meat.
- Work in until everything is well blended.
- Mix in fresh bread crumbs 1/2 cup at a time.
- Keep adding bread crumbs and blend in until meat clumps and holds together easily.
- Usually 1 1/4 to 1 1/2 cups are required.
- Spray a 9 x 13 x 2 baking pan with vegetable oil.
- Put meat blend in pan and shape into a loaf that is about 10 inches long, 6 inches wide and 2 inches thick.
- Bake in a 375ºF oven for 65-70 minutes, or until an internal thermometer registers 160ºF well done.
- Remove from oven and let stand covered loosely with aluminum for 10 minutes.
- To serve, slice thickly and serve with chili sauce on the side if so desired.
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