My brother and father both claimed this was the best meatloaf they had ever eaten. Were they exaggerating? You'll have to judge for yourself, but I LOVED it!
Bison Meatloaf
1 lb ground bison meat (1lb is the package size from my grocery store)
1 tbsp butter (or more)
1 small onion diced
1 large clove garlic minced (or more!)
2 eggs
1/2 tsp thyme
1/2 tsp parsley
1/2 tsp oregano
1/2 tsp basil
freshly ground black pepper
1/3 cup half and half
1 1/2 tbsp ketchup
1 1/4 cups bread crumbs (the fresher the better, but from a box will work just fine)
Glaze: (amounts are suggestions, you can play around with these)
1/4 cup dark brown sugar
1 tsp balsamic vinegar (or white or red wine vinegar)
4 tbsp Worcestershire sauce
Preheat the oven to 325 degrees.
Melt the butter in a skillet/frying pan and saute the onions and garlic in it until nice and soft. Set aside.
Mix together the eggs, seasonings, ketchup and half and half.
With clean hands blend in the bison meat into the mixture. When the liquid is well distributed add the onions and garlic.
Add the bread crumbs and mix well.
Place the meatloaf into one or two meatloaf pans, depending on the size of your pans. Bake in 325 degree oven for 30-50 minutes, checking that the internal temperature reaches 140 degrees. Take meatloaf out and spread glaze over the loaves, then return to oven until the temperature reaches 165 degrees.
For the glaze:
Put the dark brown sugar, Worcestershire sauce and vinegar in a saucepan. Heat to simmer, stirring constantly to dissolve the brown sugar. Once everything is dissolved and well mixed (maybe 5 minutes or so), you can pour the glaze on the meatloaf.
Delicious!
4 comments:
by adding 2 eggs and the half-and-half to the bison, you've lost the benefit of a low-fat, low cholesterol meal
you might as well have used ground beef at half the price.
ah! it depends on what your end goal is. my goal has nothing to do with low-fat or low-cholesterol food; my goal is deliciousness and decadence--- ideals which are enhanced by eggs, half-and-half, and yummy bison meat, which (in my opinion) is far superior in taste to ground beef.
This was dee-lish! Thanks. I don't have a meat thermometer though, so wasn't sure how long to leave it in the oven after putting on the glaze and I think i overcooked it!
Anna, this was unbelievable. I've never made meatloaf before, and I couldn't be more pleased. I found this recipe on a google search for Bison meatloaf. The only thing I did differently was take it out of the oven at 160 degrees instead of 165. Thank you!
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