Welcome to Stonehaven Bison Ranch….where the buffalo roam.
About the Recipe
My husband's all-time favorite meat dish is meat loaf. The great thing about bison meatloaf is that is has almost no fat, so there's no need to drain it when it's done baking.
10 servings | Active time: 20 minutes | Total Time: 1 hour, 20 minutes
- 2 lb ground bison
- 1 medium onion, chopped
- 4 or 5 medium mushrooms, chopped
- 1 cup quick-cooking oatmeal
- 1, 15-oz can tomato sauce
- 1 1/2 teaspoons garlic powder
- 1 tablespoon dried parsley flakes, crushed
- 1 tablespoon reduced sodium Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Barbecue sauce
- Preheat oven to 350° F.
- Place ground bison in a 2-quart casserole dish.
- Add all remaining ingredients but barbecue sauce and stir until mixed well.
- Pat mixture smooth, then drizzle barbecue sauce over the top (if I use a round casserole, I drizzle in a spiral from center to edge).
- Cover meat loaf and bake for an hour.
- Because ground bison has little to no fat, it should be covered when cooked to prevent its drying out in the oven.
- If you want your meatloaf to stick together, add two eggs to the above recipe. I quit using eggs in meatloaf years ago because I figured it had enough protein and I don't care that it falls apart when I dish it up.