Bison Recipe of the Week - Bison Meatloaf

Bison Meatloaf

Thank you to my friend Amii for passing this one along!

Ingredients:

    * 1/2 a Onion, diced fine
    * 1 tbsp Butter, I Can't Believe It's Not Butter (Stick)
    * 1 tbsp Extra Virgin Olive Oil
    * 1 tbsp Dijon Mustard
    * 3 tbsp Ketchup
    * 2 cloves crushed Garlic or Minced Garlic from a jar
    * 1 tbsp Worcestershire Sauce
    * 1 Egg, beaten or Egg substitute like Egg Beaters
    * 1/2 cup 2% Milk
    * 1 cup Italian Breadcrumb
    * 2 tsp Sea Salt
    * 1 tsp Black Pepper
    * 1 tsp Smoked Ground Cumin
    * pinch of Cayenne
    * 2 pounds Ground Bison/Buffalo Sirloin

    * For the Glaze:
    * 3 tbsp Ketchup
    * 3 tbsp Brown Sugar, Splenda
    * 1 tbsp Worcestershire Sauce

Preparation:

   1. Prep the onions with a knife, or in a food processor. Add to a large sauté pan with the butter and oil, and cook on med-high heat, for about 10 minutes until the mixture is lightly browned. Add to a large mixing bowl. Allow to cool for 15 minutes.

   2. Add all the remaining ingredients, except the meat, and mix well. Add the meat and mix gently until combined. Do not over-mix.

   3. Preheat oven to 350 degrees F. - Lightly grease the bottom of a shallow roasting pan with a few drops of oil. Form the meatloaf mixture into a loaf shape, about 6 inches wide, by about 3 to 4 inches high.  Bake for about an hour, or until the meatloaf has an internal temperature in the 155 to 160F range. Remove from oven and let rest for 15 to 20 minutes before slicing.