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         Mom's Buffalo Meatloaf

Bison Meatloaf

This recipe has been in my family for generations.

Originally made with beef and pork, I have just substituted ground bison for the beef.

It's a meatloaf that holds moisture so well it can be served in one of three ways. Straight out of the oven with veggies of choice, sliced hot and served on a bun with a touch of steak sauce, or as our Double 'B' LT sandwich.
       Ingredients
2
1/4 cup
1/2 cup
2 tsp
2 tsp
1 tsp
1/2 tsp
2 tbsp
2 tbsp
1 lb
1 lb
1/2 cup
2-3 slices
eggs, beaten
half n' half (10%) cream
catsup
Worcestershire sauce
dry mustard
salt
ground pepper
minced onion
finely chopped green pepper
ground pork, medium fat content
lean ground bison
coarse dry bread crumbs, a Panko style crumb is suitable
bacon (topping)
       Directions

  • Set oven at 325F

  • In a large bowl, combine eggs, cream, catsup, Worcestershire sauce, dry mustard, salt, pepper, onion, and green pepper.

  • Add the meat to the bowl, as ingredients are blended sprinkle in the dry bread crumbs. Do not overwork the meat.

  • Transfer blended meat to a baking sheet and shape into a 5 by 10 inch loaf. Top with bacon slices.

  • Bake about 60 minutes, or until meatloaf reaches an internal temperature of 155F. Remove from oven and let rest for 10 to 15 minutes before slicing.

  • Serve with veggies of choice, or slice and serve on soft rolls topped with some steak sauce. Leftover meatloaf makes great Double 'B' LT Sandwiches.


  • Try our Double 'B' LT Sandwich (BISON, BACON, LETTUCE, and TOMATO)

    Use previously cooked meatloaf, side bacon, lettuce or arugula, sliced tomato and some mayo for this one.

    Pan fry or bake side bacon until crisp (2 to 3 slices per sandwich)-save bacon fat.
    Cut meatloaf in 1/2 inch slices, reheat and brown in some bacon fat over medium high heat.
    Assemble sandwich, adding some mayo if you like, and serve immediately.

    Bison Meatloaf