I got my hands on some of the Frontier Meats ground bison a while back and was able to put it to good use by making a bacon wrapped bison meatloaf. If you haven’t had the chance the try bison before, it’s super lean; lower in saturated fat than regular cow beef; it has tons of protein; and it has a buttery smooth texture (making it an excellent choice for burgers!). Some people shy away because they assume it might have a “gamey” flavor, but that couldn’t be farther from the truth. It’s actually sweet and full of amazing flavor and has been gaining more and more popularity in recent years because of it’s health benefits and great taste.
Meatloaf is really easy to make and you can probably put together a great recipe with what you already have in your pantry and fridge. A couple things I’d like to point out about this recipe is 1) my wife is gluten free (not by choice…) so instead of bread crumbs or crackers, I used oats for the binder and 2) I ALWAYS wrap my meatloafs in bacon! From there, all ya gotta do is glaze it 20 minutes or so before you hit your target internal temp of 160° and you’ll be all set! Recipe, pics and video from start to finish below. Enjoy!
Check out more of the Frontier Meats products at FrontierMeats.com and let them know Steve from BBQ Bros sent ya!
2 lbs ground bison
1 1/2 cup oats
1/2 cup whole milk
1/3 chopped fresh parsley
1/4 tsp ground time
1/2 tsp basil
1/4 tsp cayenne
1 tsp salt
1/2 tsp black pepper
Veggies of your choice (I used celery, carrots and onion and chopped them up finely in a food processor)
With your hands, gently mix all ingredients together in a large mixing bowl. There are several different racks/pans that people prefer to cook meatloafs on, but I like to use a broiler pan. Form your meatloaf on the pan then wrap with bacon strips. What I do is just tuck each piece of bacon up underneath the loaf because once you have it formed you don’t want to try and move it around much.
Using an indirect heat setup, slow smoke the meatloaf at 250° until an internal temperature of 160°. 20-30 minutes before the it’s done, thoroughly glaze the meatloaf with the glaze below. I smoked this meatloaf on my REC TEC pellet grill.
Meatloaf Glaze Ingredients:
3/4 cup ketchup
1/4 cup brown sugar
1 1/2 Tbsp cider vinegar
1/4 tsp nutmeg
Whisk all ingredients together and sit in the fridge to thicken up a bit until it times to glaze the meatloaf.