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.