In this bison meatloaf recipe, lean ground bison meat is combined with a wide variety of vegetables and topped with zesty, marinara sauce. It takes only 10 minutes of prep before sending it to the oven!
This gluten-free, keto/low carb dinner is delish, easy and healthy for its preparation and its ability to add fresh ingredients inside the protein-filled dish. It is as easy as mixing meat and vegetables together and baking it.
The use of lean meat, diced vegetables, and no grain or dairy makes this dish a simple but delicious meal for any night of the week.
It is jam-packed with vegetables, keeping it lower in calories as well. The vegetables don't only add nutrition to this dish; they provide plenty of moisture as well.
With bison recipes like this flavorful meatloaf, it is easier to enjoy a healthy diet, as it is anything but bland. For an extra serving of veggies, top your meatloaf with these sautéed mushrooms and onions.
I also have this electric skillet meatloaf with mushrooms you might like.
SUMMARIZE & SAVE THIS CONTENT ON
Jump to:
Ingredients
- ground bison - You can find ground bison in specialty meat shops, farmers' markets, natural markets and many grocery stores.
- cremini mushrooms - You can substitute with shiitake, portobello or white button mushrooms.
- Worcestershire sauce - There are many gluten-free Worcestershire sauces on the market. The famous Lea and Perrins is one of them. If you're following a paleo diet, you can make your own paleo-version or skip this ingredient.
- marinara sauce - Use your favorite.
*Check recipe card for ingredient amounts.
How to Make Bison Meatloaf
Step 1. Combine meatloaf ingredients. Grease a loaf pan and preheat the oven to 375°F. In a large bowl, mix all of the ingredients for the meatloaf.
Step 2. Bake. Add the bison meat mixture to the loaf pan. Gently press the meat down evenly. Bake for about 50 minutes (until it reaches 160°F) and rest for 10 minutes.
Step 3. Top with marinara and serve. Carefully transfer the bison meatloaf from the pan to a serving dish by lifting it out using two forks pressed against the sides or with spatulas. Cover with the marinara sauce, cut into thick slices and serve!
Joss' Tips
- Make it paleo friendly. If you're looking for a paleo-friendly oil to grease the loaf pan with, olive, coconut or avocado oil would all work.
- Use a leave in thermometer. I like to use an oven-safe leave-in thermometer for this recipe so that you don't have to keep opening the oven and poking the meatloaf.
- Watch the internal temperature. The internal temperature of the bison meatloaf will rise a bit while it is resting out of the oven, so you can take it out a few degrees before it hits 160°F.
- Use a sharp knife. Make sure your knife is nice and sharp before cutting into the meatloaf. You may find that a knife with a serrated edge or a chef's knife works well to get clean slices.
Sides for Bison Meatloaf
- Low carb options: If you want to keep this meal low-carb, it makes sense to add various vegetables as a side. While potatoes are a root vegetable, they are high in carbs, so no mashed potatoes for this bison meatloaf.
- Mashed alternative: If you want a healthy mashed alternative, cauliflower is the best substitute. Cauliflower mash has a similar texture and can help you save on carbs and calories.
- Vegetables: Grilled broccoli and broccolini or green beans are a good choice for a side. I also have a tutorial for how to grill peppers which makes a flavorful, delicious, vegetarian side.
- Topping: You can also top your meatloaf with sautéed mushrooms in addition to the marinara if you have some leftover.
What to do With the Leftovers
Meatloaf does not always have to be eaten alone; it can be added in various recipes in unique ways.
- One popular way is to make a meatloaf sandwich. Just use lettuce as the 'bread' and add various fixings such as vegetables or sauces to keep it gluten-free.
- You can crumble the meatloaf, top it with cauliflower mash, and make your version of shepherd's pie.
- For a more creative dish, stuff bell peppers with the meatloaf.
Recipe FAQs
You can store leftovers in an airtight container in the fridge for up to 3 to 4 days.
Reheat in a 350°F oven until heated all of the way through.
More Bison Recipes to Try
If you tried this Bison Meatloaf Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Bison Meatloaf
Ingredients
- 1 ½ pounds ground bison
- ½ cup yellow onion - diced
- 1 rib celery - diced
- ¼ cup carrot - shredded
- ¼ cup red bell pepper - diced
- ½ cup cremini mushrooms - chopped
- 3 cloves garlic - minced
- ⅓ cup fresh parsley - minced
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoons salt
- ¾ teaspoon black pepper - freshly ground
- ½ cup marinara sauce - for the topping
Instructions
- Grease a 9" x 5" loaf pan and preheat the oven to 375°F.
- In a large bowl, add all of the ingredients for the meatloaf (except for the marinara sauce). Mix well to combine.
- Add the bison meat mixture to the loaf pan. Gently press the meat down evenly.
- Bake for about 50 minutes or until cooked through to 160°F. Let it rest for 10 minutes.
- Carefully transfer the meatloaf from the pan to a serving dish by lifting it out using two forks pressed against the sides or with spatulas. Cover with the marinara sauce.
- Cut into thick slices and serve!
Equipment
Notes
- I like to use an oven-safe leave-in thermometer for this recipe so that you don't have to keep opening the oven and poking the meatloaf.
- The internal temperature of the meatloaf will rise a bit while it is resting out of the oven, so you can take it out a few degrees before it hits 160°F.
- If you're looking for a paleo-friendly oil to grease the loaf pan with, olive, coconut or avocado oil would all work.
- Make sure your knife is nice and sharp before cutting into the meatloaf. You may find that a knife with a serrated edge or a chef's knife works well to get clean slices.
- You can store leftovers in an airtight container in the fridge for up to 3 to 4 days.
- Reheat in a 350°F oven until heated all of the way through.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Joss says
This meatloaf is so easy and delish! I love that it’s loaded with veggies.