Bison and Beef Meatloaf:
Are you curious? We were at Earth Fare this week, and they had ground bison meat on sale. We were planning on making a meatloaf anyway, so we (my mom and I) decided to make it half ground bison meat and half ground grass-fed beef.
Why? Here are some of the health benefits to eating bison meat.
You get more bang for your nutritional buck:
- more PROTEIN and less CALORIES and FAT than beef and pork.Example: 3oz of bison meat has 143 calories and 2.4 grams of fat. 3 oz of lean beef has 211 calories and 10 grams of fat – pretty big difference! (you can learn more about that here.)
- great source of iron, zinc, B6, and B12.
When cooking bison, you have to be careful not to overcook it – because it has less fat, it can dry out quickly. This is why we combined it with beef – the fat from the beef will keep your meatloaf moist.
Here is the recipe (feeds 4 adults):
- 3/4 lb of ground beef
- 3/4 lb of ground bison
- 3/4 cup of oatmeal1 egg
- slightly beaten1 small onion – chopped
- 3/4 of a can of tomato
- saucecelery salt (to taste)
- salt and pepper (to taste)
- 1/2 cup Ketchup
- 2 T of Brown Sugar
- 1 T of Worchestershire
Sit the meat in the sink, and let it come to room temperature. Preheat your oven to 350. Mix all of the ingredients for the meatloaf in a bowl.
Line a loaf pan with tin foil (easy cleanup) and put the meaty mixture into the pan. Bake at 350 for 30 minutes, then put the sauce on top and bake for 5 more minutes. Let it cool for 3-5 minutes before slicing. We ate this meatloaf with fried apples and acorn squash – a really healthy, hearty meal!
Have you ever tried bison?