Free Range Bison Meatloaf

Nutrition Facts
Free Range Bison Meatloaf
Serving Size
 
6 g
Amount per Serving
Calories
486
% Daily Value*
Fat
 
11.4
g
18
%
Saturated Fat
 
11.4
g
71
%
Cholesterol
 
153
mg
51
%
Sodium
 
323
mg
14
%
Carbohydrates
 
9.1
g
3
%
Fiber
 
2.7
g
11
%
Sugar
 
3.1
g
3
%
Protein
 
39.8
g
80
%
* Percent Daily Values are based on a 2000 calorie diet.
Yield: 6

Ingredients:

  • 4 garlic cloves
  • 2 tablespoons fresh basil not chopped (or teaspoon dried)
  • 2 tablespoons fresh oregano not chopped (or teaspoon dried)
  • 2 tablespoons fresh parsley not chopped (or teaspoon dried)
  • 1 tablespoon fresh thyme not chopped but with thick stems removed (fine stems are fine) (or teaspoon dried)
  • 1 tablespoon fresh sage not chopped (or teaspoon dried)
  • 4 celery stalks cut in 2-inch pieces
  • 1 small onion quartered
  • 1/4 cup macadamia nuts
  • 1/4 cup cashews
  • 2 pounds ground wild bison free-range, hormone-free, antibiotic-free
  • 1 egg organic, Omega-3
  • 2 tablespoons ground flex meal you can grind whole flax seeds in a coffee grinder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • 1 tablespoon low-sodium tamari sauce you may exclude this for a low-sodium diet
  • 1/2 cup no-salt-added organic pasta sauce

Directions:

  • Preheat oven to 350 degrees.
  • In a large food processor, place garlic, basil, oregano, parsley, thyme, sage, celery, and onion. Place garlic and herbs on the bottom. Pulse for 15-20 seconds, but do not turn on continuous chop setting or mixture will become soggy. Check mixture for consistency. It should be finely chopped with no large pieces, but not mushy. Pulse a few more times if necessary, but don’t overdo it. Remove mixture from food processor and remove any large stray pieces if necessary.
  • Place nuts in food processor. Pulse for 15-20 seconds, but do not turn on continuous chop setting or mixture will become pasty. Check mixture for consistency. It should be finely chopped with no large pieces, but not sticky or pasty. Pulse a few more times if necessary, but don’t overdo it. Remove mixture from food processor and remove any large stray pieces if necessary.
  • Place bison in a large mixing bowl and add egg. Mix lightly. Bison is lower in fat than beef and gets tough if you over mix it, so do not overwork the meat.
  • Add herb, onion, and celery mixture to the bowl. Do not mix.
  • Add chopped nuts, flax, chili pepper, pepper, and tamari sauce.
  • Mix all ingredients thoroughly through the meat, blending evenly, but being careful not to overwork the meat.
  • Place meat in a 9-inch x 5-inch loaf pan and form. (I prefer not to use Teflon, as it is toxic when heated.)
  • Place pan on the middle rack of the oven and set timer for 1 hour. It usually takes about 1¼ hours to cook.
  • At an hour, check loaf for doneness. You may use a meat thermometer. The internal cooking temperature of bison is 160F degrees.
  • You may choose to spread pasta sauce over the top of meat loaf for the last 15 minutes of cooking.
  • Put loaf back in oven and finish cooking for 15 minutes.
  • Remove from oven and let stand for 5-10 minutes before serving.

Notes:

___________________________
A wonderful supplement to take daily is our ProBRAINbiotics MAX. Dr. Amen’s new broad-spectrum super probiotic supplies 7 clinically studied probiotic strains for optimal intestinal support and inside-out health. Each strain is tested for identity, safety, and ease of use.
You can find those here.
Don't forget to use the code TANA21 for 21% off your first purchase from BrainMD (make sure you have an account and are signed in to use this offer).

Blogs

Podcast

Supplements

Related Recipes

Shaved Brussels Salad with Maple Balsamic Dressing
Roasted Curry Citrus Chicken Thighs
Chocolate Pecan Crunch
Turkey Beet Meatballs
Chopped Kale Slaw
Jackfruit "Tuna" Dip
Celery Stick + Tahini Cheese Quick Snack
Blistered Brussels Sprouts
Chocolate-Covered Strawberry Smoothie