Bison is famously known for being lean, which can make creating a tender and juicy meatloaf difficult! This recipe reintroduces fat back into the mix with binders such as eggs and a panade, a bread and milk mixture. Make sure to include the onion juices created when grating the veggie for flavor and for moisture! Mushrooms add porous filling and umami flavor, and the root veggies play with the inherent sweetness of the meat’s flavor profile. What’s special about the ingredients is that they are readily available from local producers and retailers year-round!
Bison Meatloaf Recipe
- 1.5 lb ground bison, yak, beefalo (or beef, but this recipe is meant for a leaner fat percentage)
- 2 eggs
- Panade: 2 oz breadcrumbs, with just enough milk to soak
- 3-4 oz mushrooms of any kind, finely chopped
- 1 carrot, grated
- 1 small-medium beet, grated
- 1 onion, grated, juices reserved
- 1.5 tbsp whole or stone-ground mustard
- 1 bunch fresh parsley, finely chopped
- 1 tsp dried garlic
- Salt and fresh-cracked pepper, to taste
Cranberry Glaze
- 1 cup frozen cranberries
- ½ cup cranberry juice
- 1/4 cup maple syrup
*Tip: this recipe is a food processor’s best friend! Use it to grate your vegetables, chop your mushrooms, and blitz your breadcrumbs, if making your own for this recipe. Wipe it out and use it to puree your cranberry glaze at the end!
- Preheat your oven to 325.
- Make your panade: add your breadcrumbs to a small bowl and stir in heavy cream, allowing the bread to become soaked.
- Add all loaf ingredients to a bowl (including the onion juices) and mix with hands, just until uniform. Avoid overmixing, which can cause your loaf to become tough! Season with salt and pepper as a last step.
- Add your ingredients to a loaf pan, cover with foil, and bake for 60 minutes, or until a thermometer reads 160.
- While the meatloaf is in the oven, make the glaze: add all ingredients to a saucepan and boil, stirring until the cranberries burst. Add to a clean food processor or blender and puree until smooth.
- When the loaf reaches temperature, bring the oven up to 450, and add enough glaze to cover on top. Cook uncovered for an additional 5 minutes, or until the glaze sets and begins to caramelize.
- Allow the meatloaf to rest for ten minutes before serving.
- Serve with additional glaze. Enjoy!