Probably my all-time favorite cake recipe is this one. It’s not so simple to make, but it’s light, tasty, and rich. Add some chocolate or fresh fruit for decoration.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr |
| Rest Time: | 5 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 1 meatloaf |
Ingredients
- 2 large eggs
- 2 tablespoons minced fresh rosemary
- 1 tablespoon minced garlic
- 1 tablespoon Dijon mustard
- ½ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- ¼ teaspoon crushed red pepper flakes, or to taste
- 1 cup diced white onion
- 1 cup diced button mushrooms
- ¾ cup finely chopped red bell pepper
- ⅔ cup finely chopped walnuts
- 2 pounds ground bison
- 3 slices reduced-sodium bacon
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine eggs, rosemary, garlic, Dijon mustard, salt, black pepper, and red pepper flakes in a large bowl. Briskly stir until all ingredients are mixed together and the eggs are well blended.
- Add onion, mushrooms, bell pepper, and walnuts; stir to combine. Add ground bison and mix until everything is well combined.
- Turn out mixture onto a 9×13-inch metal baking pan and shape into a loaf, about 9 inches long and 5 inches wide.
- Place bacon strips along the length of the meatloaf and secure the ends with wooden toothpicks.
- Bake in the preheated oven until the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
- Remove from the oven and allow to sit, uncovered, about 5 minutes. Carefully transfer onto a cutting board or serving platter.
- Remove toothpicks and slice into 1/2-inch slices to serve.
- I like to use food-grade, disposable gloves to mix the meatloaf, turning it into the pan, and patting into shape. I can do a much better job of mixing with my fingers, than with a spoon. The gloves make cleaning my hands a breeze!
Reviews
I cut the recipe in half and the cooking time.