Description
This Bison Meatloaf is a leaner, healthier twist on traditional meatloaf, featuring ground bison for a rich, slightly sweet flavor. A blend of simple seasonings, breadcrumbs, and a tangy glaze keeps it moist and delicious. Perfect for a hearty dinner with mashed potatoes or roasted veggies!
Ingredients
Units
Scale
For the Meatloaf:
- 1 1/2 lbs ground bison
- 1/2 cup breadcrumbs (or almond flour for gluten-free)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 egg
- 1/4 cup milk (or beef broth)
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp dried thyme
For the Glaze:
- 1/4 cup ketchup
- 1 tbsp apple cider vinegar
- 1 tbsp brown sugar (or honey for a natural option)
- 1/2 tsp Worcestershire sauce
Instructions
-
Preheat & Prep:
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper or lightly grease a loaf pan.
-
Make the Meatloaf Mixture:
- In a large bowl, mix ground bison, breadcrumbs, onion, garlic, egg, milk, ketchup, Worcestershire sauce, mustard, salt, pepper, paprika, and thyme.
- Gently mix until just combined (don’t overwork the meat).
-
Shape & Bake:
- Form the mixture into a loaf shape on the baking sheet or press it into a loaf pan.
- Bake for 30 minutes.
-
Make the Glaze:
- In a small bowl, whisk together ketchup, apple cider vinegar, brown sugar, and Worcestershire sauce.
-
Glaze & Finish Baking:
- After 30 minutes of baking, spread the glaze over the meatloaf.
- Return to the oven and bake for another 15-20 minutes, until the internal temperature reaches 160°F (71°C).
-
Rest & Serve:
- Let the meatloaf rest for 5-10 minutes before slicing.
- Serve with mashed potatoes, roasted vegetables, or a fresh salad.
Notes
- Gluten-Free? Use almond flour or gluten-free breadcrumbs.
- Want a smoky kick? Add ½ tsp chipotle powder to the glaze.
- Leftovers? Great in sandwiches the next day!