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    In the Kitch » Recipes » Main Course

    Updated: May 31, 2024 · Published: Oct 26, 2022 by Joss Dyckson · This post may contain affiliate links ·

    Bison Meatloaf

    Jump to Recipe

    In this bison meatloaf recipe, lean ground bison meat is combined with a wide variety of vegetables and topped with zesty, marinara sauce.

    Bison meatloaf sliced on white serving dish, mushrooms on the side.

    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.

    Jump to:
    • Bison Meatloaf Ingredients
    • How to Make it
    • Joss' Tips
    • Sides
    • Storage & Reheating
    • What to do With the Leftovers
    • More Bison Recipes to Try
    • 📋Recipe

    Bison Meatloaf Ingredients

    Bison meatloaf ingredients prepped and labeled.
    • 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 it

    Raw ground bison mixed with vegetables.
    Raw bison meatloaf in loaf pan with mushrooms on the side.
    1. Combine meatloaf ingredients. 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. Mix well to combine.
    2. Bake. 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.
    3. Cover with marinara. 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.
    4. Serve. Cut into thick slices and serve!
    Bison meatloaf sliced on white serving dish.

    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 temp. 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.
    • 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

    • 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 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.

    Storage & Reheating

    • To store: You can store leftovers in an airtight container in the fridge for up to 3 to 4 days.
    • To reheat: Reheat in a 350°F oven until heated all of the way through.

    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.
    Bison meatloaf with marinara sauce sliced on white serving dish, mushrooms and parsley on the side.

    More Bison Recipes to Try

    • Bison dip in cast iron skillet on wooden board.
      Bison Cheeseburger Dip
    • Bison chili with toppings in cast iron dish.
      Slow Cooker Bison Chili
    • Bison bone broth in large pot.
      Bison Bone Broth
    • Bison brisket nachos in cast iron pan.
      Bison Brisket Nachos

    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 sliced on a serving dish.

    Bison Meatloaf

    Joss Dyckson
    In this bison meatloaf recipe, lean ground bison meat is combined with a wide variety of vegetables and topped with zesty, marinara sauce.
    5 from 5 votes
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    Prep Time 10 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr
    Course Main Course
    Cuisine American, Canadian
    Servings 4
    Calories 413 kcal

    Ingredients
     
     

    For the Meatloaf

    • 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

    Topping

    • ½ cup marinara sauce

    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. 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

    • Thermometer

    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

    Calories: 413kcalCarbohydrates: 8gProtein: 33gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 119mgSodium: 1203mgPotassium: 830mgFiber: 2gSugar: 3gVitamin A: 2233IUVitamin C: 24mgCalcium: 54mgIron: 5mg

    Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

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