Naturally flavorful and lean, bison meatloaf is a showstopper on the family dinner table. If you have never tried bison before, this meatloaf recipe is a great introduction!
Ground Bison Meat
Bison is leaner than beef, and sweeter tasting, so you can expect the ground bison you purchase to be leaner than the ground beef you would typically use to make a classic meatloaf. Fat is needed to create a moist and juicy meatloaf, so I compensate for that by adding in shredded parmesan cheese. The cheese adds moisture and compliments the sweet flavor of the bison well.
Is ground buffalo the same as bison?
Technically speaking, buffalo is not the same animal as bison. However, the names have been used interchangeably for years. Bison refers to the animal that commonly roamed the American great plains. Whereas, a buffalo is an animal such as the water buffalo or cape buffalo, found in Asia and Africa.
Meatloaf Ingredients
Typically ground bison is purchased from a store or from a local farm already packaged in one pound packages. I typically like to make my meatloaf one and a half pounds, but wasting a half-pound of bison meat would be a shame. As such, I reduced the recipe to accommodate the packaging size, feel free to scale it up as needed.
- 1 pound ground bison
- ¼ cup Breadcrumbs
- ½ cup Beef broth
- 1 Egg (beaten)
- ¼ cup grated onion
- ¼ cup shredded Parmesan
- 1 tablespoon tomato paste
- 2 teaspoons Worcestershire sauce
- ¾ teaspoon Table salt
- ¼ teaspoon paprika
- ¼ teaspoon Black pepper
- ⅛ rounded teaspoon ground sage
- ⅓ cup ketchup
- 2 tablespoon balsamic vinegar
- 1 tablespoon brown sugar
The breadcrumbs are a binder the soaks up the liquid of the broth and egg. These ingredients work together to hold everything together and retain moisture. The remaining ingredients are added primarily for flavor, with Parmesan serving the dual purpose of adding fat as well.
Tip: If you want more fat (moisture) added to your bison meatloaf, mix in some bacon!
How to make it
Gently crumble your meat into a large bowl. Crumbling it helps ensure all of the remaining ingredients disperse evenly. All of the remaining meatloaf ingredients can then be mixed in as well until thoroughly incorporated.
Make the glaze by mixing the ketchup, balsamic vinegar, and brown sugar together. Take a couple of tablespoons of the glaze and paint the bottom of your baking pan (or bread pan) with it. This helps prevent the meatloaf from sticking. The meatloaf is then set on a baking pan and formed into a loaf, and the remaining glaze is painted on top.
How long do I cook a one pound meatloaf?
Bake your meatloaf at 350 degrees for 40 minutes. However, the exact time can vary depending on the thickness of your loaf which is why I always use a meat thermometer and pull it when it reaches 160 degrees. One pound meatloaves generally cook faster than larger loaves, but if you make them too thick, they can take longer. For example, I made my loaf thicker for these photos, and it took over an hour. Having your loaf about two-three inches thick should be just right.
Can I freeze meatloaf?
Yes! Meatloaf is great to make in advance and freeze prior to baking. Wrap it tightly in plastic wrap and store in an airtight container to prevent freezer burn. You'll want to remove it from the freezer at least a day prior to baking to allow it to thaw back out.
More Meatloaf Ideas
- Venison meatloaf - Similarly lean and sweet, like bison. Perfect to make if you have a deer in the freezer.
- Smoked meatloaf - You have never had meatloaf like this.
- Brown sugar meatloaf - My most popular meatloaf recipe.
- Chicken meatloaf - Healthy and lean!
Bison Meatloaf
Ingredients
- 1 pound ground bison
- ¼ cup breadcrumbs
- ½ cup beef broth
- 1 egg (beaten)
- ¼ cup grated onion
- ¼ cup shredded Parmensan
- 1 tablespoon tomato paste
- 2 teaspoons Worcestershire sauce
- ¾ teaspoon table salt
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- ⅛ rounded teaspoon ground sage
Glaze
- ⅓ cup ketchup
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
Instructions
- Preheat oven to 350 degrees.
- Gently cumble bison into a large bowl and add all remaining meatloaf ingredients. Work together to fully incorporate.
- Mix together glaze ingredients in a separate dish.
- Paint two tablespoons of glaze on the bottom of a bread pan, or baking pan, and set meatloaf mixture on top of it. Form meatloaf into a loaf 2-3" thick. Then paint the remaining glaze on top of the meatloaf.
- Place meatloaf in the oven and bake for 40 minutes, or until the internal temperature reaches 160 degrees.
- Let cool slightly and serve.
Pat
I’ve made this recipe several times and love it! I don’t use beef broth or salt as called for, changed out the breadcrumbs for panko and oatmeal combined (low sodium); no salt at all use Mrs. Dash and it still was awesome. We love it, husband asks for it all the time! Comes out great, the only recipe I use and we eat bison a lot.
Beverly
I followed this recipe to the "t" and it came out soggy and looked disgusting. I've been baking/cooking for over 50 years and this was the worst fail I ever had.
Fox Valley Foodie
It is interesting that myself and all of the other reviewers had it come out perfectly using the exact same recipe. Do you have any thoughts regarding what you did differently with this recipe compared to any other meatloaf you successfully made in the past? I'm happy to help you troubleshoot it if needed.
t
mine was very greasy and oily. I think from putting the glaze on from the beginning and then the recipe not saying to add breadcrumbs last. instead the breadcrumbs became soggy before having a chance. If I made this again I would reduce the beef broth and mix in the dry ingredients to the meat last, and then put the glaze on half way through.
However I'm not sure if it was the bison or not but I ended up having to drain my meatloaf after 40 mins and then reapplied a new glaze. The internal temperature was right according to the recipe but was a very soft loaf.
Fox Valley Foodie
How much fat did your butcher grind your bison meat with? Based on your description, it appears you were cooking with a very fatty blend. Fat is the only thing that would make it greasy and oily.
James Johnson
That bison meatloaf was friggin delicious, It was my second time trying to make a good bison meatloaf. Your recipe and directions
Was spot on. Thank you!
Sheila Wiegman
I made your bison meatloaf and it was delicious! I began baking it in the oven for about 45 minutes, it was only about 110 degrees at that point. so I decided to finish baking the meatloaf in my Power XL air fryer. Less than 10 minutes at 370 degrees and it was done with a beautiful browned top. I don't cook bison all that often so I was thrilled to find your recipe.
Susan
Fabulous recipe. Didn't add the sage and it was still great.
Ksok
I posted this on Instagram and many of my followers were wondering if it was dry because Bryson is Celine and I really feel that this recipe sets you up for success as the meatloaf was perfection and not dry at all!
Michelle H
It’s very tasty. Mine was cooked to 160 in :35; I’m sure ovens vary. I used less broth (maybe half the recommended quantity).
The text of the “print” version of the recipe is missing the “paint the glaze on top” info before placing in the oven (I found this in the texts above the print version.
And I would say, while it is easy to assemble all the ingredients, it takes at least ten minutes to do so because of the quantity / variety, mixing the glaze, etc.
Lucy
Excellent recipe for bison. Tasty and tangy. I had no broth so I added a grated carrot. It worked.
Bill
Do you have a mustard glaze?
Fox Valley Foodie
Unfortunately, I do not.
Tom Navarre
You mentioned you checked the meat loaf for doneness with a meat thermometer (love my Thermopen’s) but failed to mention what temperature you pulled it at? Love your recipes keep up the great work!
Best regards
Fox Valley Foodie
Sorry about that, I had it listed in the recipe itself but forgot to clarify when I first mentioned it in the article. It is 160 degrees.
Barbara Antosik
I’m not able to eat Beef so Bison has been my go to beef substitute OR Venison.
Most of the time I leave the sage out.