Bacon Wrapped Bison Meat Loaf
by Jeremy Manley
"Jeremy's on the Hill"
http://jeremysonthehill.com
Preheat the oven to 350 degrees.
If you have a large muffin pan (I used a 13 x 9 x 2 lasagna pan), this recipe will make 12 individial meat loafs. If you have two bread loaf pans or 9-inch pie pan you will make 2. Feel free to freeze half the recipe for another use such as meatballs, marinara sauce or another round of meatloaf.
2.5 pounds bison (I got my ground bison at Walmart)
1.3 pounds ground beef (I used 1.5 pounds)
1.5 cups red onion, minced (I used sweet white onions)
1 cup rolled oats or breadcrumbs (I used plain panko crumbs). Rolled outs do add a flare to the taste.
1/4 cup minced parsley (I used 1/8 cup dried parsley)
3 eggs lightly beaten
1 teaspoon ground thyme (I didn't have any thyme, so I used 1 teaspoon of Italian seasoning)
1 1/2 teaspoons salt
1 teaspoon black pepper
2 tablespoons Dijon mustard (I didn't have Dijon mustard, so I used French's Yellow Mustard instead)
12 pieces of apple wood smoked bacon (the package that I had only had 8 pieces in it; that worked fine as I was able to cut 2 pieces in half for the ends of the of the meat loaf).
Knead all ingredients together until well incorporated. Once all of your ingredients are mixed together go ahead and add your Dijon mustard and continue to mix. (I added the yellow mustard with everything else as I wanted it really incorporated and not to stand out as a seasoning, etc.)
Take some butter and coat all the surface area of your pan or muffin tins you will be using (I used PAM). If you are using muffin tins, weigh each portion to the same size and wrap in bacon. If using a break loaf pan, lay your bacon length-wise over the edges and place your meatloaf inside. Fold the overhanging bacon over the top of the meat.
Place your meat loaf in the oven for about 45 minutes or until the internal temperature reads 140 degrees. If you do not have a thermometer just use your best judgement and the 45 minute rule (I ended up baking the meat loaf about 1 hour total). You can always wait until a white "fluid) comes out the side. This is how you know your meat is 100 percent cooked through.
Serve with mashed potatoes and some nice roasted carrots! Enjoy!
by Jeremy Manley
"Jeremy's on the Hill"
http://jeremysonthehill.com
Preheat the oven to 350 degrees.
If you have a large muffin pan (I used a 13 x 9 x 2 lasagna pan), this recipe will make 12 individial meat loafs. If you have two bread loaf pans or 9-inch pie pan you will make 2. Feel free to freeze half the recipe for another use such as meatballs, marinara sauce or another round of meatloaf.
2.5 pounds bison (I got my ground bison at Walmart)
1.3 pounds ground beef (I used 1.5 pounds)
1.5 cups red onion, minced (I used sweet white onions)
1 cup rolled oats or breadcrumbs (I used plain panko crumbs). Rolled outs do add a flare to the taste.
1/4 cup minced parsley (I used 1/8 cup dried parsley)
3 eggs lightly beaten
1 teaspoon ground thyme (I didn't have any thyme, so I used 1 teaspoon of Italian seasoning)
1 1/2 teaspoons salt
1 teaspoon black pepper
2 tablespoons Dijon mustard (I didn't have Dijon mustard, so I used French's Yellow Mustard instead)
12 pieces of apple wood smoked bacon (the package that I had only had 8 pieces in it; that worked fine as I was able to cut 2 pieces in half for the ends of the of the meat loaf).
Knead all ingredients together until well incorporated. Once all of your ingredients are mixed together go ahead and add your Dijon mustard and continue to mix. (I added the yellow mustard with everything else as I wanted it really incorporated and not to stand out as a seasoning, etc.)
Take some butter and coat all the surface area of your pan or muffin tins you will be using (I used PAM). If you are using muffin tins, weigh each portion to the same size and wrap in bacon. If using a break loaf pan, lay your bacon length-wise over the edges and place your meatloaf inside. Fold the overhanging bacon over the top of the meat.
Place your meat loaf in the oven for about 45 minutes or until the internal temperature reads 140 degrees. If you do not have a thermometer just use your best judgement and the 45 minute rule (I ended up baking the meat loaf about 1 hour total). You can always wait until a white "fluid) comes out the side. This is how you know your meat is 100 percent cooked through.
Serve with mashed potatoes and some nice roasted carrots! Enjoy!