Ingredients
- 1 ½ pounds ground bison
- 1 cup milk
- ½ cup Italian seasoned bread crumbs
- ½ cup chopped green chile peppers
- ½ cup bacon bits
- 1 large egg, beaten
- 1 ½ teaspoons liquid smoke flavoring
- 1 teaspoon onion powder
- ½ teaspoon dry mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon ground sage
- ¾ cup barbeque sauce, or more to taste
Why This Dish Is Worth Trying
This dish combines bold flavors with hearty ingredients, making it both satisfying and unique. The smoky bacon and spicy green chiles add depth to the rich bison meat, creating a perfect balance that is sure to please any crowd.
Chef's Cooking Tips
- Make sure not to overmix the meat mixture to keep the meatloaf tender.
- Use a meat thermometer to ensure the internal temperature reaches 160°F for safe eating.
- Let the meatloaf rest for 10 minutes after baking to help it hold its shape when slicing.
- Use a meat thermometer to ensure the internal temperature reaches 160°F for safe eating.
- Let the meatloaf rest for 10 minutes after baking to help it hold its shape when slicing.
Step 1
Gently heat your oven to 350°F. In a large bowl, combine the ground bison with milk, bread crumbs, chopped green chiles, bacon bits, an egg, a splash of liquid smoke, and all the seasonings—onion powder, dry mustard, garlic powder, and ground sage. Use your hands to mix everything together until it’s well combined.
Step 2
Press the mixture into a 9x5-inch loaf pan, shaping it evenly. Spread a generous layer of barbecue sauce on top to add some nice flavor and moisture. Pop it in the oven and bake for about 1 hour and 45 minutes, or until the meat is cooked through and no longer pink in the center. Let it rest a few minutes before slicing and serving.
Serving Advice
Pair this savory meatloaf with creamy mashed potatoes or roasted vegetables to complement the bold flavors. A simple green salad with a light vinaigrette also works well to balance the richness.
How To Freeze This Dish
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. Reheat gently to maintain moisture.
