- 8 tbls. (1 stick) unsalted butter
- 1 onion, diced
- 2 cloves garlic, finely chopped
- 2 stalks celery, diced
- 1 ½ tsp. dried thyme
- 1 ½ tsp. salt
- 1 ½ tsp. freshly ground black pepper
- 2 eggs
- ½ c. milk
- 1 c. bread crumbs
- 3 lbs. ground bison
Preheat oven to 350 degrees. In a large skillet over medium heat, melt the butter. Add the garlic, onion, celery, thyme, salt and pepper. Sauté until vegetables are tender. Remove from heat and cool.
In large bowl, beat the eggs and add the milk and bread crumbs. Add the ground bison meat to the cooled vegetable mixture and mix well. Then add the bread crumb mixture and mix thoroughly until combined.
Divide the mixture in half and press each half into a 9x5x3-inch loaf pan. Cover with aluminum foil and poke holes in the top of foil to vent. Bake for 60 minutes or until the internal temperature reaches 160 degrees. Let stand for 15 minutes before slicing and serving. Serves 10
We like to serve our bison meatloaf with this tasty sauce! You may add it to the top of the meatloaf halfway through the baking process or after you slice it.
- 1 c. ketchup
- 1 tsp. liquid smoke
- ½ tsp. garlic powder
- ½ c. brown sugar