Bison Meatloaf with Green Chile

1. 1
   prep

   Preheat the oven and prep the pan.

   1.Preheat the oven to 350°F (175°C).

   2.Line a 9x5-inch loaf pan with parchment paper, leaving overhang on the long sides for easy lifting.
2. 2
   saute · ~6 min

   Sauté the onion and garlic.

   1.Heat olive oil in a skillet over medium heat until shimmering.

   2.Add the chopped onion and cook until soft and translucent, about 5 minutes.

   3.Add the minced garlic and cook until fragrant, about 30 seconds. Remove from heat and let cool slightly.
3. 3
   mix

   Make the panade and combine the meatloaf mixture.

   1.In a large bowl, combine the crushed saltine crumbs and milk. Let sit for 2 minutes to form a paste.

   2.Add the beaten eggs, cumin, salt, and black pepper to the paste. Mix well.

   3.Add the ground bison, cooled onion mixture, and diced green chiles to the bowl.

   4.Gently mix with your hands until just combined. Do not overwork the meat.

   TIPOverworking bison makes the meatloaf dense and tough. Mix only until the ingredients are evenly distributed.
4. 4
   assemble

   Shape the loaf.

   1.Transfer the meat mixture into the prepared loaf pan.

   2.Gently press it into an even layer, smoothing the top.
5. 5
   mix

   Make the glaze.

   1.In a small bowl, stir together the ketchup, brown sugar, and apple cider vinegar until smooth.
6. 6
   bake · ~60 min

   Bake the meatloaf with glaze.

   1.Spread half of the glaze evenly over the top of the raw meatloaf.

   2.Bake for 40 minutes, then remove from the oven and spread the remaining glaze on top.

   3.Return to the oven and bake for another 15-20 minutes, until the internal temperature reaches 160°F (71°C).

   TIPBison is leaner than beef and can dry out if overcooked. Pull it right at 160°F and let it rest to finish cooking.
7. 7
   rest · ~10 min

   Rest the meatloaf before slicing.

   1.Remove the meatloaf from the oven and let it rest in the pan for 10 minutes.

   2.Use the parchment overhang to lift the meatloaf out onto a cutting board. Slice and serve.

   TIPResting lets the juices redistribute so the meatloaf stays moist. Don't skip this step.

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