“Mom the Meatloaf”

We arrived in freezing Chicago after a booze infused 2 hour flight. (Ever since I’ve turned 21 I’ve learned that flying a bit tipsy makes the whole experience much more bearable.) By the time Matt and I got to my house I had those post drinking munchies and my mom had the perfect cure. Meatloaf…with cheese melted on top…mmm. It was the perfect stick to your ribs late night winter comfort food. My mom then started quizzing me on what kind of meat she had used. “Veal?” I guessed – no. “Ground chicken?” No. “Ground turkey?” No. Then I thought long and hard trying to think of a rare yet grocery store available meat, that is both lean and flavorful. Then it hit me…bison. Yup bison and pork (you need the pork to balance out the lean bison or else it will be too dry.) It was really, really good. I had heard my mom preaching about the health benefits of bison and how you get a lot of flavor without a lot of fat. It made a really outstanding meatloaf and didn’t taste at all “gamey” like you might expect. Here’s the recipe

Pork and Bison Meatloaf


1 lb Bison

1 lb Pork

1 cup chicken stock

2 eggs, beaten

1 cup breadcrumbs

2 tbsp. Worcestershire sauce

1/2 cup cheddar cheese


In a bowl combine ingredients (except the cheese). Form into a loaf and top with the cheese. Bake at 350 for 1 hour.

Next up: December 18th


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