• 1 small onion, chopped
• 1 clove garlic, crushed
• 1-1/4 cups canned cheddar cheese soup
• 1/2 cup tortilla chips, crushed, preferably unsalted
• 1/2 cup tomato juice
• 1 egg
• 2 lbs. ground bison
• 1/4 cup sliced ripe olives
• 1/2 cup milk
• 1/8 tsp. hot pepper sauce

Preheat oven to 375°F. Combine onion, garlic, 1/2 cup soup, and next 3 ingredients in a medium bowl. Season with salt and pepper to taste. Add ground bison and olives and mix well. Transfer meat mixture to center of a 9x13 inch flameproof baking pan. Pack firmly into a free-form 8x4 inch loaf. Bake about 1-1/4 hours or until a meat thermometer inserted in center of loaf reads 160°F.

Let stand 5 minutes, then transfer to a platter. Drain off excess fat. Place baking pan on 2 burners on top of stove. Stir together remaining soup and milk and add to pan. Bring to a simmer over medium heat, stirring up browned bits from bottom of pan. Stir in hot sauce and serve cheese sauce with sliced meatloaf.

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 358, fat 22.5g, 57% calories from fat, cholesterol 129mg, protein 30.5g, carbohydrates 7.4g, fiber 0.8g, sugar 2.6g, sodium 448mg, diet points 9.4.

Dietary Exchanges: Milk: 0.2, Vegetable: 0.4, Fruit: 0.0, Bread: 0.0, Lean meat: 4.3, Fat: 0.8, Sugar: 0.1, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wines are: Sauvignon Blanc, Merlot, or Zinfandel.