Bison Meatloaf Recipes

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BISON MEAT LOAF #1 (BUFFALO)



Bison Meat Loaf #1 (Buffalo) image

Whenever possible, I buy grass fed Bison instead of ground beef. The flavor is much sweeter and because of the higher protein content, smaller portions are more satisfying. No antibiotics, no pesticides in the feed, no preservatives and no growth hormones. Even better, less fat, cholesterol and calories PLUS more iron, protein and B-12 than ground beef! A richer flavor and completely HEALTHY! I hope you enjoy this yummy recipe as much as we do.

Provided by BIG_CHIEF

Categories     High Protein

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 lbs ground buffalo meat (Bison)
3 garlic cloves (pressed or finely minced)
2 eggs, beaten
1/4 medium sweet onion, finely minced
1/2 teaspoon pepper
1/2 cup seasoned bread crumbs
1/2 cup parmesan cheese, grated
1/2 teaspoon salt
2 teaspoons Worcestershire sauce
1/4 teaspoon ground thyme
1 teaspoon oregano
1 teaspoon basil
1 teaspoon sage

Steps:

  • Preheat oven to 350°F
  • Mix all ingredients together in a large bowl. Using your hands works best.
  • Spray a shallow, oval casserole dish or small roasting pan with Pam.
  • Pat meat mixture into dish/pan.
  • Lightly spray top of loaf with Pam.
  • Bake for 1-1/4 to 1-1/2 hours.
  • Can be served as is or with Italian-style sauce.

ITALIAN BISON MEATLOAF



Italian Bison Meatloaf image

Feed the family with this easy bison meatloaf made with Parmesan cheese, Italian-style bread crumbs, and marinara sauce for Italian pizzazz.

Provided by avngr566

Categories     Main Dish Recipes     Meatloaf Recipes

Time 1h30m

Yield 4

Number Of Ingredients 7

1 pound ground bison
1 cup Italian-style bread crumbs
2 eggs
¼ cup finely chopped onion
¼ cup grated Parmesan cheese
¼ teaspoon ground black pepper
1 (14 ounce) jar marinara sauce

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine bison, bread crumbs, eggs, onion, Parmesan cheese, and black pepper in a large bowl. Fold in 1 cup marinara sauce. Pat into an 8x4-inch loaf pan using wet hands. Pour remaining marinara sauce over meatloaf.
  • Bake in the preheated oven until browned, about 1 hour. Let stand before cutting, about 20 minutes.

Nutrition Facts : Calories 354.9 calories, Carbohydrate 34.4 g, Cholesterol 157.4 mg, Fat 9.7 g, Fiber 4 g, Protein 30.7 g, SaturatedFat 3.3 g, Sodium 751.7 mg, Sugar 11 g

GROUND BISON MEATLOAF



Ground Bison Meatloaf image

Ground bison is a super alternative to ground beef. This meatloaf uses ground walnuts and diced mushrooms to act as the binder, instead of bread crumbs. Though the bison is not as traditional as beef, we liked it with traditional sides: mashed potatoes, green beans, and a salad.

Provided by Bibi

Categories     Meatloaf

Time 1h30m

Yield 8

Number Of Ingredients 13

2 large eggs
2 tablespoons minced fresh rosemary
1 tablespoon minced garlic
1 tablespoon Dijon mustard
½ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
¼ teaspoon crushed red pepper flakes, or to taste
1 cup diced white onion
1 cup diced button mushrooms
¾ cup finely chopped red bell pepper
⅔ cup finely chopped walnuts
2 pounds ground bison
3 slices reduced-sodium bacon

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine eggs, rosemary, garlic, Dijon mustard, salt, black pepper, and red pepper flakes in a large bowl. Briskly stir until all ingredients are mixed together and the eggs are well blended.
  • Add onion, mushrooms, bell pepper, and walnuts; stir to combine. Add ground bison and mix until everything is well combined.
  • Turn out mixture onto a 9x13-inch metal baking pan and shape into a loaf, about 9 inches long and 5 inches wide.
  • Place bacon strips along the length of the meatloaf and secure the ends with wooden toothpicks.
  • Bake in the preheated oven until the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
  • Remove from the oven and allow to sit, uncovered, about 5 minutes. Carefully transfer onto a cutting board or serving platter.
  • Remove toothpicks and slice into 1/2-inch slices to serve.

Nutrition Facts : Calories 385.2 calories, Carbohydrate 5.5 g, Cholesterol 130.4 mg, Fat 28.5 g, Fiber 1.5 g, Protein 26.7 g, SaturatedFat 9.7 g, Sodium 318.2 mg, Sugar 2 g

BUFFALO MEATLOAF WITH SPINACH AND ROASTED BABY POTATOES



Buffalo Meatloaf with Spinach and Roasted Baby Potatoes image

Provided by M. J. Adams

Categories     Herb     Mushroom     Onion     Potato     Roast     Buffalo     Spinach     Fall     Winter     Healthy     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 15

1 pound baby Yukon Gold or Dutch yellow potatoes
5 tablespoons olive oil, divided
1 1/2 cups chopped crimini (baby bella) mushrooms
1 cup chopped red onion
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 pound ground buffalo meat
1 large egg
3/4 cup tomato sauce, divided
1/2 cup panko (Japanese breadcrumbs)*
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 teaspoon dried crushed red pepper
1 garlic clove, pressed
2 5-ounce bags fresh spinach

Steps:

  • Preheat oven to 375°F. Toss potatoes with 1 tablespoon oil in medium bowl. Place on 13x9-inch rimmed baking sheet or roasting pan. Sprinkle with salt. Roast 20 minutes.
  • Meanwhile, heat 2 tablespoons oil in medium skillet over medium heat. Add mushrooms and onion; sauté until mushrooms are beginning to brown and onion is translucent, about 4 minutes. Remove from heat; mix in sage and thyme. Cool slightly.
  • Mix buffalo, mushroom mixture, egg, 1/2 cup tomato sauce, panko, salt, and pepper in large bowl. Push potatoes to sides of baking sheet; shape buffalo mixture into 6x3-inch loaf in center of sheet. Roast 30 minutes. Combine 1/4 cup tomato sauce and red pepper in small bowl. Pour over top of meatloaf. Roast 20 minutes longer. Remove from oven; let rest while preparing spinach.
  • Heat remaining 2 tablespoons oil and garlic in large pot over medium-high heat. Add spinach, and toss until wilted, about 3 minutes. Season to taste with salt. Slice meatloaf; serve potatoes and spinach alongside.
  • *Available in the Asian foods section of some supermarkets and at Asian markets.

BISON MEATLOAF



Bison Meatloaf image

Karen Averitt, Ted Turner's personal chef, shared this hearty yet lean bison meatloaf recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 13

2 tablespoons olive oil, plus more for baking dish
2 pounds ground bison
1 yellow bell pepper, stemmed, quartered, seeded, and ribs removed
1 red bell pepper, stemmed, quartered, seeded, and ribs removed
1 large sweet onion, peeled and cut into quarters
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh oregano
2 cloves garlic, halved
Coarse salt and freshly ground pepper
2 cups homemade or low-sodium store-bought chicken stock
2 cups red wine
1 cup sundried tomatoes, julienned

Steps:

  • Preheat oven to 350 degrees. Lightly oil a large baking dish; set aside.
  • Place 1/2 pound ground bison, 1 piece of yellow pepper, 1 piece of red pepper, 1 piece of onion, 1 1/2 teaspoons rosemary, 1 1/2 teaspoons sage, 1 1/2 teaspoons oregano, and 1/2 clove garlic in the bowl of a food processor; process until well combined. Transfer mixture to a large bowl. Repeat process three more times with remaining bison, peppers, onion, rosemary, sage, oregano, and garlic.
  • Add 2 tablespoons olive oil to bowl with bison mixture and season with salt and pepper; mix until well combined. Using your hands, form bison mixture into a loaf and place in prepared baking dish. Transfer to oven and bake for 30 minutes.
  • Add chicken stock, wine, and tomatoes to baking dish; bake, basting with juices every 15 minutes, until meatloaf is firm to the touch and pan juices are bubbly, about 1 hour more.
  • Let meatloaf stand 5 minutes before slicing and serving with pan juices.

PRESSURE COOKER BISON MEATLOAF



Pressure Cooker Bison Meatloaf image

Simple, quick and super tasty meatloaf. Even the kids like it. Doesn't dry out like oven meatloaf, even using lean bison meat!

Provided by ohiotubagal

Categories     Meatloaf

Time 30m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 9

2 lbs ground buffalo meat
1 medium onion, chopped
3 stalks celery, chopped
2 -3 tablespoons italian seasoning
1 teaspoon sea salt
1/4 cup ketchup
1 cup breadcrumbs
1 egg
1/2 cup cheese, shredded

Steps:

  • Throw everything into a food processor; combine well. Form into a loaf. Brown the loaf in a large skillet on both sides. Cut loaf in half and transfer to pressure cooker. Add enough water to cover meatloaf. Cook on high for 15 minutes (after pressure is established).
  • Drizzle some ketchup on top to serve.

Nutrition Facts : Calories 213.3, Fat 4.7, SaturatedFat 2, Cholesterol 80, Sodium 622.9, Carbohydrate 14, Fiber 1.1, Sugar 3.4, Protein 27.5

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Top Asked Questions

How to cook bison meatloaf in the oven?
Directions. Combine bison, bread crumbs, eggs, onion, Parmesan cheese, and black pepper in a large bowl. Fold in 1 cup marinara sauce. Pat into an 8x4-inch loaf pan using wet hands. Pour remaining marinara sauce over meatloaf. Bake in the preheated oven until browned, about 1 hour. Let stand before cutting, about 20 minutes.
How to make Bison bison bread?
Add onion, mushrooms, bell pepper, and walnuts; stir to combine. Add ground bison and mix until everything is well combined. Turn out mixture onto a 9x13-inch metal baking pan and shape into a loaf, about 9 inches long and 5 inches wide.
How do you make glazed meatloaf?
Form meatloaf mixture into a mass and place mass on parchment lined baking sheet. Shape mixture into a loaf shape. In a small bowl, combine ketchup, peanut butter, soya sauce and salt and pepper to create the glaze. Combine until ingredients are incorporated and have a smooth consistency. Smear glaze mixture over the top and sides of the meatloaf.
How do you make meatloaf with marinara sauce?
Combine bison, bread crumbs, eggs, onion, Parmesan cheese, and black pepper in a large bowl. Fold in 1 cup marinara sauce. Pat into an 8x4-inch loaf pan using wet hands. Pour remaining marinara sauce over meatloaf.

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