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Bison Meatloaf

Blue Plate Special Meatloaf

A healthier version of down home comfort food, this meatloaf is packed with veggies and spice.  And makes a killer sandwich the next day!  You won't need another recipe after this one.

Course Main Course
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8

Ingredients

  • 1 lb ground bison, elk, venison or other very lean meat. Use sirloin if this is all that you can find
  • 1 lb lean ground beef or sirloin do not use extra lean, as there is not enough fat with the extra lean- you need some fat to keep the loaf moist
  • 1/2 cup panko breadcrumbs
  • 1/2 cup quick cook oats
  • 1/2 large red onion rough chopped
  • 1/2 medium red pepper rough chopped
  • 1 large carrot rough chopped
  • 2 celery stalks rough chopped
  • 4 garlic cloves rough chopped
  • 2/3 cup parsley leaves
  • 2 tsp kosher salt
  • 2 tsp dried thyme or 1 tbsp fresh thyme leaves
  • 1 tsp black pepper
  • 1 tsp cayenne pepper
  • 1/4 tsp nutmeg
  • 2 eggs lightly beaten
  • 1/2 cup ketchup
  • 2 tsp Worcestershire Sauce
  • 2 tsp ground cumin
  • 1/8-1/4 tsp cayenne pepper
  • 1 tbsp maple syrup or liquid honey

Instructions

  1. Preheat oven to 350F.
  2. In a large bowl, place the two meats, bread crumbs and oatmeal.
  3. In a food processor, mix till fine, the onion through the parsley. Add to the meat.
  4. Add the spices. Then add the eggs.
  5. Mix with your hands gently, till well blended. Do not overmix or it will result in a tough loaf.

  6. Heat a frying pan with a little bit of oil at medium high. Take a small amount of the mixture and form a small patty the size of a quarter or so.

    Saute on both sides till cooked through, about 5 minutes or less. Taste.

    If you are happy with the seasonings, continue with the recipe. If not, adjust your seasonings now.

  7. Prepare a 9x5 loaf pan with spray and parchment cut to fit across and overhanging a little. Stuff the filling into it, making sure to get rid of any air holes etc.

  8. Bake for 40 minutes.

    While it is baking, prepare your glaze: Combine all glaze ingredients (ketchup through maple syrup) in a small bowl. Taste for flavour and re-season if necessary.

  9. Remove the loaf from the oven. Using the parchment, and a knife to loosen the ends, pull the loaf up and place onto a parchment lined baking sheet.  If you find that it is too heavy and not coming out this way, then use oven mitts to turn the loaf out upside down.  Do it gently.

    Using a spoon or silicone brush, glaze the top of the loaf, allowing some to make its way to the edges, dripping down the sides.

  10. Return to oven and bake for another 60-70 minutes or until the internal temperature is 160F.

    If the glaze is not burnished enough for your liking, turn on the broiler and broil for a few minutes till it becomes a crusty and gorgeous mahogany colour.  Just watch it.

    Remove and let stand for 15 minutes before cutting.

Recipe Notes

I like removing the loaf from the pan after the first 40 minutes in the oven.  It has set enough to be able to stand on its own on the baking sheet.  This way the glaze gets to drip down, and the outside edges become crispy.  That crust is such a prize to enjoy!