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Lean bison gets a flavorful, juicy upgrade with smoky green chiles and a tangy, slightly spicy glaze. A delicious Southwest twist on a classic American comfort food, perfect for a weeknight dinner.
For 6 servings
Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
In a small skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 4-5 minutes until softened. Stir in the minced garlic and cook for 1 more minute until fragrant. Remove from heat and set aside to cool slightly.
In a small bowl, prepare the glaze by whisking together 1/2 cup of ketchup, the brown sugar, apple cider vinegar, and chipotle powder until smooth. Set aside.
In a large mixing bowl, combine the ground bison, panko breadcrumbs, drained green chiles, beaten egg, the remaining 1/4 cup of ketchup, Worcestershire sauce, cumin, smoked paprika, salt, and pepper. Add the cooled onion and garlic mixture.
Using your hands, gently mix all the meatloaf ingredients until just combined. Be careful not to overmix, as this can result in a tough meatloaf.
Transfer the mixture to the prepared baking sheet and shape it into a free-form loaf, approximately 9x5 inches.
Bake for 40 minutes. Remove the meatloaf from the oven and carefully spread half of the prepared glaze evenly over the top and sides.
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Lean bison gets a flavorful, juicy upgrade with smoky green chiles and a tangy, slightly spicy glaze. A delicious Southwest twist on a classic American comfort food, perfect for a weeknight dinner.
This southwest recipe takes 75 minutes to prepare and yields 6 servings. At 430.9 calories per serving with 35.26g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
Return the meatloaf to the oven and bake for another 10 minutes. Remove it again, spread the remaining glaze over the top, and bake for a final 10 minutes. The meatloaf is done when the glaze is caramelized and an instant-read thermometer inserted into the center registers 160°F (71°C).
Let the meatloaf rest on the baking sheet for at least 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful slice.
Slice and serve warm with your favorite sides, such as mashed potatoes or roasted vegetables.
Mix 1 cup of shredded Monterey Jack or cheddar cheese into the meat mixture for a gooey, cheesy interior.
Use hot green chiles instead of mild, and add a finely chopped jalapeño to the onion and garlic mixture for extra heat.
If you can't find bison, this recipe works well with lean ground beef (90/10), ground turkey, or a combination of ground beef and pork.
Substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed pork rinds for a low-carb, gluten-free binder.
Ground bison is an excellent source of high-quality lean protein, which is essential for muscle repair, growth, and overall body function. It's also typically lower in fat and calories compared to ground beef.
Bison meat is packed with essential nutrients like iron, which helps transport oxygen in the blood, and B vitamins (especially B12), which are vital for energy production and brain health.
Green chiles contain capsaicin, a compound that can provide a temporary boost to your metabolism and has anti-inflammatory properties.
Yes, it can be a healthy choice. Bison is a lean meat, lower in fat and calories than beef, and high in protein, iron, and B vitamins. The green chiles add flavor and vitamins with minimal calories.
A single slice of this bison meatloaf contains approximately 435 calories, though this can vary based on the exact leanness of the bison and specific ingredients used.
Absolutely. A lean ground beef, such as 90/10 or 93/7, is an excellent substitute and will yield a delicious, juicy meatloaf.
The key is not to overmix the meat and not to overcook it. Using a meat thermometer to pull it from the oven at exactly 160°F (71°C) is the best way to ensure it stays moist. Also, letting it rest for 10 minutes before slicing is crucial.
Yes. You can assemble the entire loaf, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the initial baking time.
Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave, in a skillet over medium-low heat, or in an oven at 325°F (165°C) until warmed through.