Description
A hearty, flavorful twist on a classic comfort dish, this Bison Meat Loaf brings rich, lean meat together with savory herbs and a sweet-tangy glaze for the ultimate cozy meal.
Ingredients
- Ground Bison: 1 ½ pounds – Lean and flavorful, the star of the dish.
- Breadcrumbs: ¾ cup – Binds the loaf and keeps it moist.
- Milk: ½ cup – Softens the breadcrumbs and adds moisture.
- Eggs: 2 large – Helps bind everything together.
- Onion: 1 medium, finely chopped – Adds sweetness and texture.
- Garlic: 2 cloves, minced – Deepens the savory flavor.
- Worcestershire Sauce: 1 tablespoon – Brings umami richness.
- Tomato Paste: 2 tablespoons – Enhances depth and ties the flavors.
- Dried Thyme: 1 teaspoon – Adds an earthy note.
- Salt: 1 ¼ teaspoons – Essential for seasoning.
- Black Pepper: ½ teaspoon – Adds mild heat.
- Ketchup: ⅓ cup – For the glaze, sweet and tangy finish.
- Brown Sugar: 1 tablespoon – In the glaze, it caramelizes beautifully.
- Apple Cider Vinegar: 1 teaspoon – Adds brightness to the glaze.
Instructions
- Preheat Your Equipment: Preheat your oven to 375°F. Line a loaf pan with parchment or lightly grease it.
- Combine Ingredients: In a large bowl, soak the breadcrumbs in milk for a few minutes. Add ground bison, eggs, onion, garlic, Worcestershire, tomato paste, thyme, salt, and pepper. Mix gently until combined.
- Prepare Your Cooking Vessel: Transfer the mixture into the prepared loaf pan, pressing it in gently without compacting it too tightly.
- Assemble the Dish: In a small bowl, mix ketchup, brown sugar, and apple cider vinegar. Spread evenly over the top of the meatloaf.
- Cook to Perfection: Bake for 50 to 60 minutes or until the internal temperature reaches 160°F. The glaze should be bubbly and slightly caramelized.
- Finishing Touches: Remove from the oven and let rest for 10 minutes. This helps the juices redistribute and makes slicing easier.
- Serve and Enjoy: Slice thickly and serve warm with your favorite sides like mashed potatoes or roasted vegetables.
Notes
- Use a meat thermometer for perfectly cooked, juicy meatloaf.
- Don’t overmix the meat mixture to keep it tender.
- Let it rest after baking to retain moisture and ease slicing.
- Double the glaze if you love extra saucy meatloaf.