We're having company this week, so I made a recipe that my daughter and her husband love. I'm not much of a beef eater, but this recipe called for bison (although you can use beef, or a combination of the two) and I thought it would be appropriately "Colorado" for our guests. This recipe was modified from a recipe from Chef Brian Lyman on the Celebrity Kitchen website.
Bison is less fatty than beef. The original recipe calls for half and half, but I used broth. It also called for butter for sauteing the vegetables, but I used olive oil. As always, do what works for you. You could bake this in regular loaf pans, but I liked doing them free form, because I could do two smaller loaves and they cooked faster. We'd been hiking all afternoon, and faster cooking seemed better!
(I forgot to take a picture of the plated meal, and one of these days I'm going to get some white plates, or something that makes the food look better in these shots. Trust me, it tastes really good!)
Glazed Bison Meat Loaf
3 T olive oil
¾ c. diced onion
¾ c. diced red bell pepper
3 cloves garlic, minced
1 t. thyme
1 T. parsley, minced
1 t. seasoned salt
1 t. pepper
½ c. broth
¼ c. ketchup
2 lb. ground bison (or ground beef)
1 c. fresh bread crumbs
¾ c. chili sauce
1/3 c. brown sugar
1 T. balsamic vinegar
Place all ingredients into saucepan. Stir to combine. Cook 5 minutes. Keep warm.
Saute onions, pepper and garlic in olive oil. Let cool.
In a small bowl, combine eggs, thyme, parsley, salts, pepper, broth and ketchup. Mix well.
Put meat in a large bowl; mix until well blended, then add the bread crumbs. Mix until combined.
Shape into two loaves on a parchment-lined baking sheet. Bake about 30-45 minutes, until internal temperature is 140 degrees. Pour about 1/3 of the glaze over each loaf (save the rest for adding later or pouring over the mashed potatoes that go so well with meat loaf!). Bake until internal temperature is 165. Let rest 10 minutes before serving.
Yummy with mashed potatoes and green beans.
As always, play with seasonings to taste.
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