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This meatloaf is lower in fat and richer in flavor than its beef counterpart.
Preheat the oven to 350 F.
Place the bison in a large bowl. In a small bowl combine the egg, breadcrumbs, herbs, ketchup, Worcestershire sauce and the spices until the egg is smooth and there aren’t any large globs of egg white. Pour the egg mixture over the bison and mix as briefly as possible to spread the egg mixture throughout the meat.
Place the meat in a standard-size loaf pan. Even out the meat so it is fairly level in the pan. Bake for about 30 minutes or until the meatloaf is cooked through. Remove from the oven and remove the loaf from the pan, placing the meatloaf on a cooling rack that you’ve set over a rimmed sheet pan. Bake for another 5 minutes just to get rid of any excess fat or moisture. Enjoy!
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