Bison meatloaf offers a leaner, richer twist on a classic comfort food. This recipe yields a moist, flavorful loaf with a tangy-sweet glaze that caramelizes beautifully. It’s surprisingly simple and delivers incredible aroma and taste every time.
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Why You’ll Love This Bison Meatloaf
- Lean & juicy: A clever mix keeps bison moist and tender.
- Deep, complex flavor: Earthy bison pairs with savory herbs and Worcestershire.
- Sticky-sweet glaze: Tangy, caramelized crust complements the savory meat.
- Great for make-ahead: Mix ahead or enjoy leftovers for days.
Ingredients & Tools
- 900 g ground bison
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- 1 large egg, lightly beaten
- 60 ml whole milk
- 75 g panko breadcrumbs
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 120 ml ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
Tools: A standard 9×5-inch loaf pan, a large mixing bowl, a small bowl for the glaze, a skillet for sautéing.
Don’t be tempted to skip the step of sautéing the onion and garlic—it really deepens their flavor and removes raw bite, which makes a huge difference in the final loaf. And that panko and milk mixture? That’s your secret weapon for keeping everything juicy.
Nutrition (per serving)
| Calories: | 310 kcal |
| Protein: | 28 g |
| Fat: | 12 g |
| Carbs: | 20 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 60 minutes | Total Time: 80 minutes
Before You Start: Tips & Ingredient Notes
- Handle the meat gently. Overmixing is the number one cause of a tough, dense meatloaf. Mix the ingredients just until they’re combined—a light hand is your best friend here.
- Why sauté the aromatics? Raw onion and garlic can have a harsh flavor and might not cook through completely inside the loaf. Taking a few minutes to soften them in a pan first gives you a sweeter, more mellow and integrated flavor.
- Don’t skip the panade. That’s just a fancy word for the breadcrumb and milk mixture. It might seem insignificant, but it’s crucial for adding moisture and creating a tender texture in lean meats like bison.
- Let it rest! I know it’s tempting to slice right in, but letting the meatloaf rest for at least 10 minutes after baking allows the juices to redistribute. This means you’ll get neat slices instead of a crumbly mess.
How to Make Bison Meatloaf
Step 1: Start by preheating your oven to 175°C. Then, grab your skillet and heat a drizzle of oil over medium heat. Add the finely diced onion and cook for about 5-7 minutes, until it’s soft and translucent. You’ll notice the kitchen starting to smell amazing. Add the minced garlic and cook for just one more minute—until it’s fragrant but not browned. Scrape this mixture into a large bowl and let it cool for a few minutes. You don’t want to add it to the meat while it’s piping hot.
Step 2: While the onions cool, prepare your panade. In a small bowl, combine the panko breadcrumbs and the whole milk. Stir it together and then just let it sit for about five minutes. You’ll see the breadcrumbs soften and absorb the milk, turning into a thick, paste-like consistency. This is exactly what you want. This simple step is the key to a wonderfully moist meatloaf.
Step 3: Now, it’s time to bring everything together. To the bowl with the cooled onions, add the ground bison, the soaked panko mixture, the beaten egg, Worcestershire sauce, Dijon mustard, dried thyme, smoked paprika, salt, and pepper. The trick is to use your hands—it’s the best tool for the job. Gently mix everything, turning and folding the ingredients until they are just combined. Stop as soon as you no longer see streaks of individual components. Overmixing will make the loaf tough.
Step 4: Transfer the meat mixture to your ungreased loaf pan. Why no grease? The fat from the meat will render out as it cooks, preventing sticking. Use your hands to press the mixture evenly into the pan, smoothing out the top. Now, in a separate small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar for the glaze. It should be smooth and pourable.
Step 5: Spoon about two-thirds of the glaze over the top of the meatloaf, spreading it into an even layer with the back of the spoon. This first layer will bake right into the meat. Reserve the remaining glaze for later. Place the loaf pan on a baking sheet—this is a good safety measure in case any juices bubble over, saving you from a messy oven cleanup.
Step 6: Bake the meatloaf in the preheated oven for 45 minutes. After this time, carefully pull the oven rack out and spoon the remaining glaze over the top. The initial glaze will have set, and this second layer will add a beautiful fresh shine and extra flavor. Return it to the oven for the final 15-20 minutes of baking. The meatloaf is done when the internal temperature reaches 70°C on an instant-read thermometer.
Step 7: Once it’s out of the oven, the most important step is to let it rest. Place the loaf pan on a wire rack and let it sit for a full 10-15 minutes. This allows the proteins to relax and reabsorb the juices. You’ll notice some liquid in the pan—that’s normal. After it has rested, carefully run a knife around the edges, then use a spatula to lift the entire meatloaf out of the pan and onto a cutting board before slicing.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly, and refrigerate for up to 4 days.
- Freezer: Wrap whole loaf or slices tightly in plastic and foil; freeze up to 3 months.
- Reviving: Reheat slices in a 160°C oven until warm or microwave briefly.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — The ultimate creamy, savory partner that’s perfect for soaking up any extra glaze and juices from the meatloaf.
- Sautéed Green Beans with Almonds — A simple, crisp-tender side that adds a lovely textural contrast and a fresh, green element to the plate.
- Buttery Cornbread Muffins — A slightly sweet, crumbly muffin is fantastic for mopping up your plate and adds a homey, rustic touch to the meal.
Drinks
- A Robust Red Wine — A glass of Syrah or Zinfandel has the body and berry notes to stand up to the rich, savory flavors of the bison without overpowering it.
- Dark Amber Ale — The caramel and toasty malt flavors in the beer mirror the notes in the glaze and complement the earthiness of the meat beautifully.
- Sparkling Water with Lemon — For a non-alcoholic option, the crisp bubbles and citrus cut through the richness of the dish, cleansing the palate between bites.
Something Sweet
- Warm Apple Crumble — The spiced, tender apples and crunchy oat topping continue the cozy, homestyle vibe and provide a wonderful, comforting finish.
- Dark Chocolate Pots de Crème — A rich, silky chocolate dessert offers a decadent, smooth contrast to the hearty and savory main course.
- Simple Vanilla Bean Ice Cream — Sometimes, classic is best. The cool, creamy sweetness is the perfect simple ending to a robust meal.
Top Mistakes to Avoid
- Mistake: Overmixing the meat. This develops the proteins too much, resulting in a tight, tough texture that’s more like a dense sausage than a tender loaf. Mix with a light, folding motion.
- Mistake: Using raw onion and garlic. I’ve messed this up before too… it seems like a time-saver, but you’ll be left with little pockets of harsh, undercooked allium that can throw off the whole flavor balance.
- Mistake: Skipping the rest time. If you slice into the meatloaf straight from the oven, all the beautiful juices will run out onto the cutting board, leaving you with a drier result. Patience is key.
- Mistake: Not using a thermometer. Guessing doneness by color or time alone is risky. An instant-read thermometer is the only way to guarantee it’s cooked perfectly without being overdone.
Expert Tips
- Tip: For an extra flavor boost, try a 50/50 mix of bison and pork sausage. The pork adds a little extra fat and seasoning that makes the loaf incredibly succulent and flavorful.
- Tip: Grate a small carrot or half a zucchini into the meat mixture. The vegetables add subtle sweetness and an extra layer of moisture that really helps counter the leanness of the bison.
- Tip: If you have time, shape the meat mixture into a free-form loaf on a parchment-lined baking sheet instead of using a loaf pan. This gives you more surface area for that delicious glaze to caramelize on.
- Tip: Make a double batch of the glaze and serve the extra on the side as a dipping sauce. It’s fantastic for the slices and for those crispy bits from the edges of the pan.
FAQs
Can I use a different type of ground meat?
Absolutely! While bison is the star here, you can absolutely use a mix. A combination of bison and ground pork or even ground turkey works well. Just be aware that if you use a very lean meat like turkey, you might want to add an extra tablespoon of olive oil to the mixture to help with moisture. The cooking times should remain roughly the same, but always rely on your thermometer for the final say.
Can I make this meatloaf ahead of time?
You sure can, and it’s a great time-saver. You can assemble the entire meatloaf in the pan, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before you plan to bake it. Let it sit on the counter for about 20-30 minutes to take the chill off before it goes into the oven. You may need to add a few extra minutes to the baking time since it’s starting from cold.
Why is my meatloaf falling apart when I slice it?
This usually happens for one of two reasons. First, it might not have rested long enough after baking—those 10-15 minutes are non-negotiable for the structure to set. Second, you might need a better binder. If this happens often, try adding one more egg or an extra tablespoon of breadcrumbs to your mixture to help hold everything together more firmly.
Can I freeze bison meatloaf?
Yes, it freezes beautifully. Let the cooked meatloaf cool completely, then wrap the whole loaf or individual slices tightly in plastic wrap and then in foil. It will keep for up to 3 months. To reheat, thaw it in the refrigerator overnight and then warm it in a 160°C oven until heated through, or pop a slice in the microwave for a quick lunch.
What’s the best way to get clean slices?
A sharp, thin-bladed knife is your best bet. Serrated knives can tear the tender texture. For the cleanest cuts, wipe the knife blade clean between each slice. And again, that rest period is crucial—it gives the proteins time to firm up, making slicing much, much easier.
Bison Meatloaf
Make the best Bison Meatloaf with this easy recipe! Lean, juicy, and topped with a caramelized glaze. Perfect for a cozy family dinner. Get the recipe now!
Ingredients
For the Meatloaf:
-
900 g ground bison
-
1 large yellow onion (finely diced)
-
2 cloves garlic (minced)
-
1 large egg (lightly beaten)
-
60 ml whole milk
-
75 g panko breadcrumbs
-
2 tbsp Worcestershire sauce
-
1 tbsp Dijon mustard
-
1 tsp dried thyme
-
0.5 tsp smoked paprika
-
1 tsp kosher salt
-
0.5 tsp freshly ground black pepper
For the Glaze:
-
120 ml ketchup
-
2 tbsp brown sugar
-
1 tbsp apple cider vinegar
Instructions
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Start by preheating your oven to 175°C. Then, grab your skillet and heat a drizzle of oil over medium heat. Add the finely diced onion and cook for about 5-7 minutes, until it’s soft and translucent. You’ll notice the kitchen starting to smell amazing. Add the minced garlic and cook for just one more minute—until it’s fragrant but not browned. Scrape this mixture into a large bowl and let it cool for a few minutes. You don't want to add it to the meat while it's piping hot.01
-
While the onions cool, prepare your panade. In a small bowl, combine the panko breadcrumbs and the whole milk. Stir it together and then just let it sit for about five minutes. You’ll see the breadcrumbs soften and absorb the milk, turning into a thick, paste-like consistency. This is exactly what you want. This simple step is the key to a wonderfully moist meatloaf.02
-
Now, it’s time to bring everything together. To the bowl with the cooled onions, add the ground bison, the soaked panko mixture, the beaten egg, Worcestershire sauce, Dijon mustard, dried thyme, smoked paprika, salt, and pepper. The trick is to use your hands—it’s the best tool for the job. Gently mix everything, turning and folding the ingredients until they are just combined. Stop as soon as you no longer see streaks of individual components. Overmixing will make the loaf tough.03
-
Transfer the meat mixture to your ungreased loaf pan. Why no grease? The fat from the meat will render out as it cooks, preventing sticking. Use your hands to press the mixture evenly into the pan, smoothing out the top. Now, in a separate small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar for the glaze. It should be smooth and pourable.04
-
Spoon about two-thirds of the glaze over the top of the meatloaf, spreading it into an even layer with the back of the spoon. This first layer will bake right into the meat. Reserve the remaining glaze for later. Place the loaf pan on a baking sheet—this is a good safety measure in case any juices bubble over, saving you from a messy oven cleanup.05
-
Bake the meatloaf in the preheated oven for 45 minutes. After this time, carefully pull the oven rack out and spoon the remaining glaze over the top. The initial glaze will have set, and this second layer will add a beautiful fresh shine and extra flavor. Return it to the oven for the final 15-20 minutes of baking. The meatloaf is done when the internal temperature reaches 70°C on an instant-read thermometer.06
-
Once it's out of the oven, the most important step is to let it rest. Place the loaf pan on a wire rack and let it sit for a full 10-15 minutes. This allows the proteins to relax and reabsorb the juices. You’ll notice some liquid in the pan—that’s normal. After it has rested, carefully run a knife around the edges, then use a spatula to lift the entire meatloaf out of the pan and onto a cutting board before slicing.07
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