• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipe Index
  • Subscribe
  • Contact
Fox Valley Foodie
menu icon
go to homepage
search icon
Homepage link
  • About the Fox Valley Foodie
  • Subscribe
  • Recipe Index
  • Contact
  • ×

    Home » Recipes » Recipe

    Bison Meatloaf

    Published: Aug 28, 2020 · Modified: Aug 28, 2020 by Fox Valley Foodie · This post may contain affiliate links

    • Facebook
    • Twitter
    Jump to Recipe Print Recipe
    Bison meatloaf

    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!

    Bison Meatloaf on white plate with mashed potatoes.

    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.

    Cooked Bison Meatloaf that is not sliced.

    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

    Bison Meatloaf

    Naturally flavorful and lean, bison meatloaf is a showstopper on the family dinner table.
    5 from 6 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 40 minutes
    Total Time: 45 minutes
    Servings: 3
    Calories: 459kcal
    Author: Fox Valley Foodie

    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.

    Nutrition

    Calories: 459kcal | Carbohydrates: 21g | Protein: 32g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 160mg | Sodium: 662mg | Potassium: 706mg | Fiber: 1g | Sugar: 13g | Vitamin A: 379IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 5mg
    Tried this Recipe? Pin it Today!Mention @FoxValleyFoodie or tag #foxvalleyfoodie!

    Get My FREE eCookbook

    mailer

    Subscribe to FoxValleyFoodie.com and get each tantalizing new post sent directly to your inbox, along with my complementary eCookbook just for signing up!

    « How to Brown Ground Beef Properly
    Venison Cheesesteak »

    Reader Interactions

    Comments

    1. Ksok

      April 09, 2022 at 11:15 am

      5 stars
      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!

      Reply
    2. Michelle H

      January 06, 2022 at 9:52 am

      5 stars
      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.

      Reply
      • Lucy

        March 05, 2022 at 6:57 pm

        5 stars
        Excellent recipe for bison. Tasty and tangy. I had no broth so I added a grated carrot. It worked.

        Reply
    3. Bill

      March 15, 2021 at 9:35 am

      Do you have a mustard glaze?

      Reply
      • Fox Valley Foodie

        March 17, 2021 at 8:49 am

        Unfortunately, I do not.

        Reply
    4. Tom Navarre

      August 28, 2020 at 8:09 pm

      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

      Reply
      • Fox Valley Foodie

        August 28, 2020 at 8:15 pm

        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.

        Reply
    5. Barbara Antosik

      August 28, 2020 at 3:34 pm

      5 stars
      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.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Subscribe

    15834

    Get each tantalizing new recipe

    sent directly to your inbox.

    AND GET MY eCOOKBOOK FREE!

    Search for your favorite post!

    Popular Posts

    Brown Sugar Meatloaf with Secret Ingredient

    Brown Sugar Meatloaf - With a Secret Ingredient

    Big Mac Sauce Copycat Recipe

    McDonald's Big Mac Sauce (Copycat Recipe)

    Classic Chicken Salad Sandwich

    Classic Chicken Salad

    Homemade mozzarella sticks with string cheese

    Homemade Mozzarella Sticks with String Cheese

    Beef Tips and Gravy recipe

    Beef Tips and Gravy

    Close up Sloppy Joes

    Homemade Sloppy Joes - Better Than Manwich

    Classic Taco Dip in pan

    Classic Taco Dip

    Slow Cooker Chicken Thighs - Bone In

    Slow Cooker Chicken Thighs (Bone-In)

    As featured in yahoo, buzzfeed, oprah, msn and more!

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Fox Valley Foodie, LLC

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Brunch Pro on the Brunch Pro Theme