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