Bison & Pork Meatloaf
Prep: 10 min, Cook: 1:10.
- 1 medium onion, finely chopped
- 1 small green bell pepper, finely chopped
- 1 egg, lightly beaten
- 3/4 cup rolled oats
- 1 cup tomato sauce
- 2 Tbs. steak sauce or ketchup
- 3/4 tsp. garlic salt
- 1-1/2 lbs. ground bison
- 1/2 lb. lean ground pork
- 2 Tbs. all purpose flour
- 2 cups beef stock
Preheat oven to 375°F. Combine first 7 ingredients and pepper to taste in a medium bowl. Stir with a fork to mix. Add ground bison and ground pork and blend well. Rinse an 8x4 inch loaf pan with cold water. Shake out excess water but do not dry. Pack meat mixture into rinsed pan. Invert and unmold meatloaf onto a lightly oiled baking sheet.
Bake about 1 hour or until a meat thermometer inserted into center of loaf reads 160°F. Let stand 5 minutes. Drain off excess fat into a small bowl. Measure out 2 Tbs. fat and discard the remainder. Cover meatloaf with foil to keep warm. Heat reserved fat in a medium saucepan over medium heat. Sprinkle in flour and cook about 2 minutes, whisking constantly, until flour is lightly browned. Whisk in beef stock and bring to a boil, whisking until thick and smooth. Reduce heat to medium low and simmer 5 minutes, stirring often. Season with salt and pepper to taste. Slice meatloaf and pass a sauceboat of gravy on the side.
This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.
Per serving: calories 313, fat 15.8g, 46% calories from fat, cholesterol 111mg, protein 29.8g, carbohydrates 12.0g, fiber 1.7g, sugar 3.0g, sodium 576mg, diet points 7.7.
Dietary Exchanges: Milk: 0.0, Vegetable: 0.9, Fruit: 0.0, Bread: 0.4, Lean meat: 3.8, Fat: 0.1, Sugar: 0.0, Very lean meat protein: 0.0
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The recommended wines are: Pinot Noir, Beaujolais, or Sauvignon Blanc.