In the Kitch is reader-supported. External links may earn us a commission at no additional cost to you.

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

This gluten-free, keto dinner is 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.

Bison meatloaf sliced on white serving dish.

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. The vegetables don’t only add nutrition to this dish; they provide plenty of moisture as well.

Ingredients

Bison meatloaf ingredients prepped on light background.
  • ground bison
  • yellow onion
  • celery
  • carrots
  • red bell pepper
  • cremini mushrooms – you can substitute with shiitake, portobello or white button mushrooms
  • garlic
  • 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.
  • fresh parsley
  • marinara sauce

This meatloaf recipe is jam-packed with vegetables, keeping it lower in calories and highly nutritious. With recipes like this flavorful bison meatloaf, it is easier to enjoy a healthy diet, as it is anything but bland.

Raw bison meatloaf in loaf pan with mushrooms on the side.

Tips

  • If you’re looking for a paleo-friendly oil to grease the loaf pan with, olive, coconut or avocado oil would all work.
  • 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.
  • 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.
Bison meatloaf sliced on white serving dish, mushrooms on the side.

Sides

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.

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. Roasted broccoli or green beans are also a good choice for a side.

You can also top your meatloaf with sautéed mushrooms if you have some leftover.

Bison meatloaf on white serving dish.

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

Bison Meatloaf

Joss D
Lean ground bison meat is combined with a wide variety of vegetables and topped with zesty, marinara sauce in this bison meatloaf recipe.
5 from 2 votes
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Main Course
Cuisine American
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
  • 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!

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.

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.

Keyword bison
Want to see our recipes in action?Subscribe to our channel on Youtube!

Did you enjoy this bison meatloaf? Let us know what you thought in the comments and please share the recipe!

Leave a Reply

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

Recipe Rating




{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}