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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
Ingredients
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Instructions
- 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.
Recipe Notes
