Bison Meatloaf Recipe
Bison is up there with salmon as the healthiest meats you could eat (besides liver which is arguably one of the healthiest foods on the planet if you can stomach it). Ground bison is also a very versatile meat. We found a local bison farm at the Frankfort Farmers Market called Ruhter Bison and we have been buying from them nearly every week. Local bison pastures are excellent for our local economy and provide thousands of acres of habitat for a wide array of wildlife. We encourage you to support local farms like Ruhter as often as possible.
This recipe calls for italian sausage as well. We have made this with venison, elk, and turkey sausage. All of them are very good, but we prefer venison when it is available. Unfortunately, the past few hunting seasons have been very slow for Dr. Matt so venison has been in short supply around our house.
This recipe is simple enough and takes about an hour and fifteen minutes to prep and cook.
1 pound ground bison
1 pound ground italian sausage (whatever kind you like)
1 tablespoon minced garlic
2 tablespoon basil
2 tablespoons parsley
1 zucchini finely shredded
2 carrots finely shredded (we use a spiralizer for the carrot and zucchini)
Mix all ingredients in a bowl until homogenized. Place in baking pan of your choice and cook for one hour at 350 degrees.