| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 35 min |
| Yield: | 12 to 15 servings |
Ingredients
- 1 cup whole milk
- 3 potato rolls, torn
- 1 tablespoon chopped fresh rosemary
- 4 celery stalks, chopped
- 2 carrots, chopped
- 1 white onion, chopped
- 1 pound ground bison
- 1 pound lean (90/10) ground pork
- 1 pound ground veal
- 1 cup grated Parmesan cheese
- 1/4 cup Worcestershire
- 3 eggs, lightly beaten
- Freshly ground black pepper
- 1 cup ketchup
- 1/2 cup dark brown sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- Canola oil spray, for spraying meat and rolls
- 12 to 15 onion slider rolls
- 12 to 15 slices Cheddar cheese
- 1/2 cup mayonnaise
- 12 to 15 pieces green leaf lettuce
- 12 to 15 thinly sliced pieces red onion
- 12 to 15 slices tomato
Instructions
- For the meatloaf: Preheat the oven to 425 degrees F and line a 9-by-13-inch baking dish with foil.
- In a small bowl, add the milk and bread and set aside. To the bowl of a food processor, add the rosemary, celery, carrots and onions. Pulse until the vegetables are medium chopped, about 15 seconds.
- In a large bowl, combine the ground bison, pork and veal. Add in the bread mixture, chopped vegetables, Parmesan, Worcestershire, beaten eggs and some pepper and mix with your hands to combine. Continue to mix the meat for about 2 minutes or until the seasoning and vegetables are evenly distributed. Place the meatloaf mixture into the lined baking sheet and gently shape into a flat football.
- For the glaze: In a medium bowl, whisk together the ketchup, brown sugar, Dijon mustard and apple cider vinegar.
- Spread the glaze evenly over the surface of the meatloaf. Bake for 40 minutes. Let cool for 10 minutes before cutting.
- For the sandwiches: Preheat a grill to medium high.
- Spray the meatloaf pieces with canola spray and place on the grill for 3 minutes per side. Spray the insides of the onion rolls with canola spray and grill for 1 minute per side. Transfer the grilled meatloaf and rolls to a plate and assemble the sandwiches. Begin with a roll, top with cheese, some mayonnaise, a piece of lettuce and onion and a slice of tomato. Add a piece of meatloaf and serve immediately.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 808 |
| Total Fat | 45 g |
| Saturated Fat | 16 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 5 g |
| Sugar | 19 g |
| Protein | 39 g |
| Cholesterol | 136 mg |
| Sodium | 1058 mg |
Reviews
I’ve been looking for a Bison Meatloaf recipe since having it at a restaurant in Jackson WY. That meatloaf was flavorful, well seasoned & moist. I thought I’d found it but this recipe fell short of what I wanted. The ingredients were good but the seasoning was non-existent. It needed more onion, a bit of garlic, salt (even though it called for a cup of Parmesan cheese & an ample amount of worchestshire sauce) and pepper for starters. Maybe some thyme would also give it a bit of flavor. The texture was good & the accompanying sauce was very good. Next time I make it, I’ll work on giving it some oomph…the basics are good but a little more flavor will take it over the top!
Where is the sandwich? I see a different video?
The glaze for this meatloaf is the best I’ve ever had! After serving this meatloaf af once it became the family standard. (Shhhh don’t tell Mama I said it’s better than hers). We make the sandwiches the 2nd night (if there’s any left). Try this one … I promise you won’t be disappointed.
the meatloaf is a swill of bread and milk.
Great meatloaf, love this lady
Hands down, the BEST meatloaf ever. The apple cider vinegar gives it a “zing” as my husband said. If you miss the crunch, don’t put the veggies in the food processor, just chop them up into small pieces- my family prefered it that way.
Now that I have to cook gluten free for my son, my grandmother’s meatloaf was impossible to change to gluten free. This meatloaf I was able to make the changes and it still turned out wonderful. My son even said he liked it as much or more than my original one. Love all the vegetables in the meatloaf – loads of flavor and adds moistness. I used all ground chuck (my son also has to avoid pork) and gluten free bread. I would love to try the recipe as is someday, but in the meantime, this is my go to meatloaf and we never have left-overs! Delicious – especially the glaze!
I made this but left out the veal (won’t buy that); because no matter what recipe I try, my family hates meatloaf. I LOVED the glaze, the only thing I’m going to do differently next time there is NO crunch in the meatloaf. The flavor is there, it’s moist and makes great sandwiches the next day.
Love Nancy! Such a heart warming-fun show to watch! Can’t wait to make all of her recipes!
This is my new go-to meatloaf. It must be the grassfed ground buffalo and veal that sets this easy and delicious meatloaf apart from many other recipes. I loved the addition of fresh rosemary, carrots and celery instead of the usual red and green peppers. I have made cheaper meatloaf but never better. Thanks Nancy. I love the show.