Bison tastes similar to grass-fed beef and is slightly less greasy, making it ideal for this showstopping, Bacon-Wrapped Stuffed Meat Loaf.
Bacon-Wrapped Stuffed Bison Meat Loaf
Makes 6 servings
Ingredients
- 1 cup panko (Japanese bread crumbs)
- ¼ cup whole buttermilk
- 2 large eggs, lightly beaten
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 tablespoon Italian seasoning
- ½ cup chopped yellow onion
- 1 large clove garlic, minced
- 2 teaspoons kosher salt
- ¼ teaspoon ground black pepper
- 2 pounds ground bison
- 1 pound thick-cut bacon
- Spinach-Mushroom Filling (recipe follows)
- Chili Glaze (recipe follows)
- Garnish: chopped fresh parsley
Instructions
- In a large bowl, combine bread crumbs and buttermilk, stirring until combined. Let stand for 5 minutes. Add eggs, Dijon, Worcestershire, Italian seasoning, onion, garlic, salt, and pepper, stirring until combined. Add bison to bread crumb mixture, using your hands to mix until well combined.
- Place 2 (24-inch) pieces plastic wrap onto countertop, slightly overlapping. Place bacon slices on plastic wrap, overlapping slices to form a 10x8-inch rectangle. Divide meat mixture in half. Place 1 portion over bacon, patting to form a 4½x8-inch rectangle. Spread Spinach-Mushroom Filling over meat mixture, leaving a 1-inch border. Top filling with remaining meat mixture, pressing edges to seal. Using plastic wrap, turn meat mixture, wrapping with bacon and pressing to form a 10x6-inch loaf. Wrap plastic wrap around meat loaf securely to hold shape. Transfer to a baking sheet and refrigerate for at least 20 minutes.
- Preheat oven to 425°.
- Remove plastic wrap, and place meat loaf in a 12-inch square cast-iron skillet, bacon side up. Let rest for about 10 minutes.
- Bake until a meat thermometer inserted in center registers 145°, 40 minutes. Brush top of meat loaf generously with Chili Glaze. Bake until a meat thermometer inserted in thickest portion registers 160°, about 10 minutes more. Let rest for 10 minutes before serving. Serve with remaining Chili Glaze. Garnish with parsley, if desired.
Spinach-Mushroom Stuffing
Makes 2 cups
Ingredients
- 3 tablespoons vegetable oil, divided
- 1 (8-ounce) package sliced fresh baby portobello mushrooms
- ½ cup diced yellow onion
- 1 teaspoon minced garlic (about 1 clove)
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 large egg, lightly beaten
- ¼ cup whole-milk ricotta cheese
- 2 tablespoons fresh grated Parmesan cheese
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- In a 12-inch square cast-iron skillet, heat 2 tablespoons oil over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and tender, about 10 minutes. Add remaining 1 tablespoon oil, onion, and garlic; cook until soft and golden brown, about 3 to 5 minutes.
- In a medium bowl, combine mushroom mixture, spinach, egg, ricotta, Parmesan, salt, and pepper, stirring until well combined.
Chili Glaze
Makes ¾ cup
Ingredients
- ¼ cup chili sauce
- 2 tablespoons packed light brown sugar
- 1 teaspoon white vinegar
Instructions
- In a small bowl, combine all ingredients, stirring until well combined.
