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easy bison meatloaf recipe

Easy Bison Meatloaf Recipe

Kristina Cadelina
Lean bison keeps this meatloaf juicy without the grease, packing in extra protein while staying true to old-school comfort. Weeknight-easy, Italian flavor inspired and family-approved.
5 from 3 votes
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Course Dinner, Main Course
Cuisine American
Servings 8
Calories 202 kcal

Equipment

Ingredients
  

  • 1 pound ground bison
  • 1/2 cup organic ketchup to be mixed in
  • 1/3 cup organic ketchup for topping
  • 1 cup breadcrumbs regular, gluten free or italian style
  • 1 small white onion small chopped
  • 3 garlic cloves minced
  • 1 large egg
  • 1 large egg white
  • 3/4 cup mozzarella or any shredded soft cheese such as mozzarella, pepper jack or provolone
  • 1/4 teaspoon ground thyme
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1 teaspoon dried parsley
  • 1/2 teaspoon kosher salt plus more if needed
  • olive oil to coat pan
  • 1/4 cup fresh parsley optional, garnish

Instructions
 

  • Preheat the oven at 350 degrees F.
  • In a large mixing bowl, add the bison along with the bread crumbs, 1/2 cup of ketchup, onions, garlic, egg and egg white, seasonings, basil and cheese.
  • Mix together with your hands and season with more salt if you desire.
  • Coat the meatloaf pan with the olive oil.
  • Take the meat and shape into the meatloaf pan.
  • Put the meatloaf on top of a sheet pan and place in the oven to bake for about 1 hour. Half way through cooking, add the additional ketchup on top.
  • Bison should reach 160 degrees F internal temperature.
  • When done, carefully remove from the oven and sprinkle top of loaf with fresh parsley if desired. Let the meatloaf cool before cutting into it.
  • For leftovers, slice meatloaf and store into an airtight container.

Video

Notes

Notes:
Storage instructions:
Store any leftovers in an airtight container in the fridge for up to 2-3 days. Reheat in microwave for 1-2 minutes. 
Helpful tips for Bison Meatloaf:
  • Use a loaf pan so that you can have a nice oval shape. But you can also use a small casserole dish and form the meatloaf into as you would in a loaf pan.
  • Do not overmix the meatloaf mixture. 
  • I highly recommend using a baking sheet pan underneath your loaf pan so that you can prevent any juice spillage into your oven.
  • A food processor is handy for chopping the onion and garlic. It also helps with releasing all that juice which will flavor up the meatloaf even more.
  • Cook until the internal temperature is 160 degrees F. Bison is much leaner than beef so it can dry out if cooked till well done at 170 degrees F. 
  • To make it easier to lift out the meatloaf from the pan, you can line it with parchment paper. Another alternative is to coat with oil or spray your loaf pan.
  • Make sure to have a large bowl ready for mixing all of your ingredients and also a pair of food safe rubber gloves if you don’t want to get your hands dirty!
 
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Nutrition

Calories: 202kcalCarbohydrates: 13gProtein: 17gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 63mgSodium: 368mgPotassium: 273mgFiber: 1gSugar: 3gVitamin A: 392IUVitamin C: 4mgCalcium: 100mgIron: 3mg
Keyword Bison Meatloaf, Gluten Free Meatloaf, Healthy Meatloaf
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