homestyle bison meatloaf with maple glaze
Ingredients:
Meatloaf:
1 lb ground bison (or ground beef)
¼ c sweet onion (diced)
2 cloves garlic (minced)
1 tsp olive oil
1 egg
¼ c grated parmesan cheese
¼ c Italian breadcrumbs
1 tsp Worcestershire sauce
½ tsp salt
½ pepper
Glaze:
1/3 c ketchup (I use Baird Farm Maple Ketchup)
3 tbsp Stewart Pure Maple Syrup
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
Instructions:
Preheat oven to 350° F.
In a small pan, heat olive oil over medium heat.
Sauté onions and garlic until onions soften (1-2 minutes). Set aside to cool.
In a large bowl, combine ground bison, sautéed onion and garlic, egg, parmesan, breadcrumbs, Worcestershire, salt and pepper. Mix until all ingredients are well incorporated (I use my hands, but you can use a fork. Just be careful not to over work the meat).
Shape meat mixture and place in greased loaf pan.
In a separate bowl, add glaze ingredients and whisk to combine.
Pour glaze over meatloaf – reserve any extra and put aside. Helpful hint: You want to minimize the amount of glaze in the base of the loaf pan, as the maple syrup will burn and adhere to the bottom of the pan. Cover the top of the loaf, but do not pour excess into the pan.
Bake meatloaf for 40 minutes. Allow loaf to rest 5-10 minutes before serving.
While baking, reduce remaining glaze over low heat in a small saucepan. Bring to a simmer and remove from heat.
Slice meatloaf, top with extra glaze and enjoy!
Tips:
Serve with your favorite crispy potatoes or this Sweet Potato Hash!
Use leftovers to make a warm meatloaf sandwich (it is basically a burger).
Double this recipe and increase bake time to 1 hour.
