Cold weather and the first flakes of snow call for comfort food. On today’s menu, bison meatloaf. But not just ANY bison meatloaf. A combination of sweet and savoury makes for a meatloaf that is elevated beyond the good ol’fashioned beef-and-ketchup style meatloaf.
In the summer, I had the opportunity to try a Sweetgrass Bison burger. I LOVE bison, being from the Prairies, but sometimes I’m disappointed with the quality of bison available to me.
WELL! Sweetgrass Bison is a whole other level of bison-y goodness. Its flavourful, without being dry and cardboardy like I sometimes find bison of not so fabulous quality to be. I mean, this stuff is TOP NOTCH. If you live in Alberta you are oh so lucky. You can order online, but I came across them at a Crossfit event and stocked up on some ground bison – and voila – the first gloomy day – I was off to the races developing this meatloaf recipe!
What I love about bison is it’s a super lean, but still flavourful meat. I love to order bison tenderloin when I go to a restaurant that focuses on local food. I love bison burgers, especially with any sort of cheese! Bison meatloaf is something I’ve never tried, but was inspired to do so when I was craving some serious comfort food.
Maple Blueberry Bison Meatloaf
- 1 lb ground bison. Obvs - I used Sweetgrass Bison.
- 1/2 cup oats
- 2 Tbsp ground flax
- 1 tsp thyme
- 2 tsp sage
- 1/2 tsp salt
- 1 egg, whisked
- 4 Tbsp maple syrup
- 1 wheel of brie - (I used Alexi de Portneuf Brise du matin - a very nice mild brie found in a ton of grocery stores)
- 3/4 cup blueberries, macerated
- Pre-heat oven to 375 degrees
- Add flax and oats to bison, and mix until evenly distributed
- In a separate bowl, combine thyme, sage, salt, egg, and 3 Tbsp maple syrup, reserving 1 Tbsp
- Combine bison mixture with spice and egg mixture
- Add macerated blueberries (an awesome word for mashed up)
- Break wheel of brie into small pieces and stir into bison mixture
- Press into loaf pan that has been greased. Cover with tin foil.
- Bake at 375 degrees for ~1 hour to 1:15 hours, or until meatloaf reaches an internal temperature of ~165 degrees.
- For the last ~10 minutes of baking, remove tin foil and drizzle remaining 1 Tbsp of maple syrup. Return to oven to continue to cook.
- Let cool, slice and enjoy alongside mashed potatoes or as pictured, fast-cook barley - the texture contrast of the two is AMAZING!
Here is the link to Sweetgrass Bison.
Meatloaf Tips and Tricks
- I used frozen blueberries and unthawed them in the microwave – they are much easier to macerate than fresh, but either can be used
- I love the way flax compliments berries, I added it for texture and flavour but feel free to omit or add a bit more oats