top of page

Bison Meatloaf

Adapted from

It's the night of updating the blog! Tonight I made bison meatloaf, which is actually a first. I've made many other types in the past - chicken, turkey, elk, beef, but not bison. I halved this recipe since I had a pound of bison vs. 2 pounds, and it was perfect for 2 people...with a bit left over. I'd definitely recommend - bison is always a leaner choice, but still had tons of flavor! The only modifications I made are that I did brush the meatloaf with ketchup the last 15 minutes or so of cooking, and I also cooked it for approximately 50 minutes. If it were 2 pounds, it would a bit longer. I also used a yellow onion instead of a sweet onion. Below is my version of the recipe. I served this with mashed parmesan cauliflower from Fresh Market (Sous Vide brand - I love it), and some roasted brussel sprouts I had leftover from lunch! Enjoy!


1 pound ground bison

2 garlic cloves, minced

1 egg, beaten

1/8 yellow onion, diced

1/4 cup seasoned bread crumbs

1/4 cup parmesan cheese, grated

1 tsp Worcestershire sauce

1/4 tsp black pepper

1/4 tsp salt

1/8 tsp ground thyme

1/2 tsp dried oregano

1/2 tsp dried basil

1/2 tsp ground sage


Preheat the oven to 350 degrees. Mix all ingredients together in a large bowl. I always recommend using your hands for meatloaf. Spray a shallow, oval casserole dish or small roasting pan with Pam. Pat meat mixture into dish/pan. Brush the top of the meatloaf with olive oil and bake for 40 minutes. Remove from the oven and brush with ketchup (if desired) and then bake another 10-15 minutes. Let sit for a few minutes before slicing. Enjoy!


bottom of page