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BEST BISON MEAT LOAF
Ingredients
- 2 tbsp (25 mL) butter
- 1 cup (250 mL) shredded carrots
- 1/2 cup (125 mL) finely chopped onion
- 1/2 cup (125 mL) finely chopped celery
- 3 cloves garlic, finely chopped
- 1 cup (250 mL) finely chopped mushrooms
- 1/2 cup (125 mL) milk
- 2 cups (500 mL) crustless white bread cubes
- 2 lb (1 kg) frozen ground bison, thawed
- 1 lb (0.5 kg) lean ground pork
- 2 tbsp (25 mL) Worcestershire sauce
- 1/2 cup (125 mL) crushed tomatoes, undrained
- 1 tbsp (15 mL) packed dark brown sugar
- 2 tsp (10 mL) smoked paprika
- 1 1/2 tsp (7 mL) salt
- 1 tsp (5 mL) freshly ground pepper
- 1 tsp (5 mL) ground cumin
- 1 tsp (5 mL) dry mustard
- 1 egg, beaten
- 6 slices bacon
Directions
- Melt butter in a large frypan over medium heat. Add carrots, onion, celery and garlic; saute until softened, about 5 minutes. Add mushrooms and cook, stirring frequently, for 8 minutes or until liquid is evaporated. Cool to room temperature.
- Preheat oven to 350ºF (180ºC). Line a rimmed baking sheet with nonstick foil.
- Pour milk into a shallow bowl. Place bread cubes in milk. Let stand for 2 minutes, stirring occasionally. Squeeze excess milk out of bread cubes, squeezing bread cubes together to form a paste. Discard milk.
- Combine vegetable mixture, bread paste and next 11 ingredients (bison through beaten egg) until blended. Shape mixture into a 10x6 inch (25x15 cm) oval loaf and place on prepared pan. Flatten top of loaf slightly. Place bacon slices crosswise over top, tucking in ends underneath.
- Bake, uncovered, for 1 1/2 - 1 3/4 hours or until a meat thermometer inserted in centre registers 170ºF (77ºC). Let stand for 10 minute
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