- Prep: 20 min
- Cook Time: 1 hr 30 min
- Total: 1 hr 50 min
- Serving: Makes 6 to 8 Servings
Bison, also known as buffalo, is starting to make a major comeback as a popular protein. Taste-wise, bison is a bit more flavorful than beef, but the meat is significantly leaner.
- 1 large carrot, peeled and grated
- 4 shallots
- 2 stalks of celery, minced
- 1 tablespoon olive oil
- 2 pounds ground bison
- 1/4 pound bacon, finely chopped
- 2 extra-large eggs
- 1 cup oatmeal
- 1/2 teaspoon black peppercorns, ground
- 1 teaspoon fennel seed
- 1 teaspoon celery seed
- 2 teaspoon sweet paprika
- 1-1/2 teaspoons salt
- 1/2 cup thick tomato sauce, ketchup or other glaze
- Place the oil into a large sauté pan over medium heat. Once it begins to shimmer, add the carrot, shallots and celery and cook until the vegetables are very soft, about 8 minutes, stirring frequently. Set the pan aside to allow the mixture to cool.
- In the meantime, preheat your oven to 350 degrees.
- Place the bacon, pepper, fennel, celery seeds and sautéed vegetables into a large bowl, and mix well with clean hands to combine.
- Transfer the mixture to a loaf pan and then cover the top with tomato sauce, ketchup or the glaze of your choice. Cook the meatloaf for 1 hour and 20 minutes, and then remove from the oven and let rest for 10 minutes prior to slicing and serving.