Ultimate Bison Meatloaf

Ultimate Bison Meatloaf

Serves 4

1  lb. ground bison meat (“grass-fed” preferred)

¾ cup “chopped” fresh Italian flat-leaf parsley (optional)

⅔ cup tomato purée or ketchup

½ cup dried Italian Style bread crumbs

½ cup grated or shaved Parmesan cheese

½ cup “finely chopped” yellow onion

⅓ cup extra virgin olive oil

1  teaspoon dried thyme

1  teaspoon dried oregano

1  teaspoon dried basil

2  “finely minced” garlic cloves (or ½ teaspoon garlic powder)

1  lightly beaten egg (room temperature)

Fresh ground pepper (1 teaspoon) and salt (1½ teaspoon)

PAM cooking spray

Preheat oven to 350°F

Spray a nonstick 9 x 5-inch loaf pan with PAM and set it aside.

This meatloaf is designed to be cooked on a center oven rack.

In a large bowl, place the bison and start by mixing the wet ingredients (i.e., egg, oil, purée or ketchup), add the other ingredients, and mix thoroughly by stirring or using your hands without overworking the meat. Once mixed, pack the bison (in a football shape) into the loaf pan; it will be filled halfway.

Baking time is 40 to 45 minutes or until the internal temperature registers 165°F. After removal from the oven, allow the dish to rest for 5 minutes before slicing and serving.

Diva Tips:

  • All leftovers of this beautiful meatloaf are perfect for sandwiches.
  • Wanna spice it up Epicureans? Add 1 tablespoon of Sriracha Sauce to your purée or ketchup before adding it to the meatloaf.
  • At serving, top a loaf slice with a dollop of ketchup along with a sprig of fresh basil for garnish.
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