Easy Bison Meatloaf (Edit recipe)

This easy bison meatloaf is the ultimate comfort food. Made with ground bison meat, tangy ketchup, and savory seasonings, it makes for the perfect easy weeknight meal.
10 minutes
1 hour
Difficulty:
Intermediate
Show nutritional information
This is our estimate based on online research.
Calories:167
Fat:3 g
Carbohydrates:7 g
Protein:28 g
Cholesterol:87 g
Sodium:414 mg
Fiber:0 g
Sugars:5 g
Calculated per serving.

Serves: 8

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Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Add avocado or olive oil to a pan and heat to medium heat. Dice the celery and onions and cook on medium heat for about 5 minutes or until the onions are translucent in color.
  3. While the celery and onion are cooking, add the eggs to a small mixing bowl and lightly whisk them.
  4. To a large mixing bowl, add the whisked eggs, the bison, almond flour, garlic powder, onion powder, thyme, cooked celery and onions, 1/4 cup of ketchup, salt, and pepper.
  5. Combine the ingredients with your hands or a fork.
  6. Once the mixture is combined, add it to a meatloaf pan and top it with the rest of the ketchup (1/4 cup).
  7. Cook uncovered for 1 hour or until it has an internal temperature of 160 degrees Fahrenheit

Notes

Is bison meat healthier than beef? Bison meat is leaner than beef. It has fewer calories, less fat, and more protein than beef making it a healthier choice. Does meatloaf cook better in a glass or metal pan? You can cook a meatloaf in a metal or a glass loaf pan, but a metal loaf pan is best because it conducts more heat which is better for dense meatloaf. Is it better to cook meatloaf covered or uncovered? Meatloaf can be cooked uncovered but if you are afraid of it burning then you can cook the meatloaf covered for the first 45 minutes and then uncovered for the last 15 minutes. The meatloaf tends to crumble a little if you cut it and serve it right out of the oven. Let your meatloaf rest for at least 10 minutes before serving it; it will hold together better. You can line the bottom of your loaf pan with parchment paper if you don't have avocado spray or are afraid of it sticking to the pan. You can store your leftover meatloaf in an airtight container in the refrigerator for up to 5 days. I usually reheat my meatloaf slices in the microwave but you can also reheat the slices in the oven. Reheat in the oven at 250 degrees Fahrenheit in a shallow dish with a bit of beef broth (about one tablespoon), cover it with foil and bake for 20-25 minutes.

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