📝 About This Recipe
Experience the rugged elegance of the American West with this lean, protein-packed twist on a comfort food classic. Bison offers a deeper, slightly sweeter flavor than traditional beef, and when paired with smoky chipotle and a tangy cider vinegar glaze, it transforms into a gourmet masterpiece. This recipe focuses on moisture-retaining techniques to ensure the lean wild game remains succulent and tender in every bite.
🥗 Ingredients
The Meat Base
- 2 pounds Ground Bison (90/10 lean ratio preferred)
- 2 slices Thick-cut Bacon (finely minced to add necessary fat)
Aromatics and Panade
- 1 Yellow Onion (finely diced)
- 4 cloves Garlic (minced)
- 3/4 cup Panko Breadcrumbs (soaked in the milk)
- 1/3 cup Whole Milk (at room temperature)
- 2 Large Eggs (lightly beaten)
Seasonings
- 2 tablespoons Worcestershire Sauce
- 1/4 cup Fresh Parsley (chopped)
- 1 teaspoon Dried Thyme
- 1 teaspoon Smoked Paprika
- 1.5 teaspoons Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
Mountain Cider Glaze
- 1/2 cup Ketchup
- 2 tablespoons Brown Sugar (packed)
- 1 tablespoon Apple Cider Vinegar
- 1 teaspoon Chipotle in Adobo Sauce (finely minced for a hint of smoke)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or a silicone mat. Avoid using a loaf pan for a better crust-to-meat ratio.
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2
In a small bowl, combine the panko breadcrumbs and milk. Let them sit for 5-10 minutes until a paste (panade) forms; this is the secret to a moist bison loaf.
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3
In a small skillet over medium heat, sauté the minced bacon until the fat renders. Add the onions and cook for 5 minutes until translucent. Stir in the garlic for the last 60 seconds, then remove from heat to cool slightly.
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4
In a large mixing bowl, combine the ground bison, the cooled onion/bacon mixture, the soaked breadcrumbs, and the lightly beaten eggs.
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5
Add the Worcestershire sauce, fresh parsley, dried thyme, smoked paprika, salt, and black pepper to the bowl.
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6
Using your hands or a sturdy spatula, gently mix the ingredients until just combined. Be careful not to overwork the meat, as this can make the loaf dense and tough.
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7
Transfer the mixture to the prepared baking sheet and shape it into a rectangular loaf, roughly 9x5 inches.
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8
In a small bowl, whisk together the glaze ingredients: ketchup, brown sugar, apple cider vinegar, and minced chipotle.
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9
Brush half of the glaze generously over the top and sides of the meatloaf.
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10
Bake in the center of the oven for 45 minutes.
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11
Remove the loaf briefly and apply the remaining glaze. Return to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 155°F-160°F (68°C-71°C).
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12
Remove from the oven and let the meatloaf rest for at least 10-15 minutes before slicing. This allows the juices to redistribute for a moist finish.
💡 Chef's Tips
Do not skip the bacon; because bison is very lean (typically 90-95% lean), the small amount of bacon fat prevents the loaf from drying out. Always sauté your aromatics (onion and garlic) before adding them to the meat to ensure they are soft and their flavor is mellowed. Use a digital meat thermometer to avoid overcooking; bison can go from perfectly juicy to dry very quickly if it exceeds 165°F. For the best texture, use the 'panade' method (soaking breadcrumbs in milk) rather than just adding dry crumbs and liquid separately. If you don't have bison, this recipe works beautifully with elk or venison, though you may want to add an extra slice of bacon.
🍽️ Serving Suggestions
Serve thick slices alongside roasted garlic mashed potatoes to soak up the extra glaze. Pair with honey-glazed rainbow carrots or sautéed green beans with toasted almonds for a vibrant plate. A bold, peppery Zinfandel or a smoky Syrah complements the gamey sweetness of the bison perfectly. For a truly rustic experience, serve with a side of jalapeño cheddar cornbread. Leftovers make incredible sandwiches the next day on toasted sourdough with sharp cheddar cheese.