[Bison Meatloaf with Barbecue Sauce Glaze and Onion Gravy]
Source: Times Colonist - Erik Akis
Ingredients
- 500 grams ground bison
- 1 large egg, beaten
- 3 green onions, thinly sliced
- ⅔ cup fresh bread crumbs (see Note)
- 2 tablespoons milk
- ½ teaspoon dried crumbled sage
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼-⅓ cup barbecue sauce
- For the gravy:
- 3 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 tablespoons flour
- 2 cups beef stock
- salt and freshly ground black pepper to taste
Directions
1. Preheat the oven to 350F. |
2. Line a shallow roasting pan with parchment paper. Place the meatloaf ingredients, except the barbecue sauce, in a bowl and gently mix to combine. |
3. With cold water-dampened hands, shape the meat mixture into a loaf that's about 6 inches long and 3 inches tall. Place the meatloaf in the roasting pan and brush with the barbecue sauce. |
4. Bake for 55-60 minutes, or until an instant-read meat thermometer inserted in centre of the meatloaf registers 160°F (70°C). |
5. While the meatloaf cooks, make the gravy by heating the oil in a medium pot set over medium to medium-high heat. |
6. Add the onions and cook until tender. |
7. Mix in the flour. |
8. While whisking constantly, slowly mix in the stock. Bring to a simmer and cook until the gravy thickens; season with salt and pepper. |
9. When the meatloaf is cooked, tent with foil and rest 5 minutes before slicing. Serve the gravy alongside for drizzling on top. |
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Notes
This is a rich tasting and nutritious ground bison baked in a savoury loaf.
Note: To get the 2/3 cup of fresh bread crumbs needed for this recipe, I placed 2 slices of white bread, cubed, in my food processor and pulsed them until crumb-like.
Categories
Beef[ Back to top ]