Easy Bison Meatloaf Recipe
Juicy, tender bison meatloaf with softened onion, milk-soaked panko and a tangy-sweet ketchup glaze.
Contains: Milk · Egg · Wheat
Check the labels of the panko and Worcestershire sauce you use. Formulations vary, and some Worcestershire sauces contain fish or other allergens.
WHY IT WORKS
Why This Recipe Works
01
Keep It Moist
Milk-soaked panko and softened onion add moisture to lean ground bison without making the loaf heavy.
02
Mix Gently
Combining the mixture only until everything is evenly distributed helps prevent a compact, dense meatloaf.
03
Cook by Temperature
A food thermometer gives a more reliable doneness check than judging cooked ground meat by color alone.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
Use these cooking tools without leaving the recipe. Change the servings, switch measurements, keep a private note in this browser, and use any timer buttons shown below the method steps.
Ingredient quantities have been scaled. Cooking time, oven temperature, pan size and method timings are unchanged.
My Notes
Ingredients
- Meatloaf
-
-
-
-
-
Tools
-
-
-
-
-
Tools
-
-
-
- Glaze
-
-
Tools
-
-
Tools
Method
Tap a step number as you finish it.
Timed steps show a timer button beneath the instruction.
-
Heat the oven to 350°F. Lightly grease a 9 by 5-inch loaf pan or line it with parchment paper.
-
Heat the olive oil in a small skillet over medium heat. Cook the onion for about 5 to 6 minutes, until softened but not browned. Add the garlic and cook for about 30 seconds. Remove from the heat and let the mixture cool slightly.
-
In a large bowl, combine the panko breadcrumbs and milk. Leave them for about 5 minutes so the breadcrumbs can absorb the milk.
-
Add the ground bison, egg, cooked onion and garlic, 2 tablespoons (tbsp) ketchup, 1 tablespoon (tbsp) Worcestershire sauce, 1 teaspoon (tsp) Dijon mustard, salt, black pepper and smoked paprika. Mix gently with clean hands or a fork just until evenly combined.
-
Transfer the mixture to the prepared loaf pan and shape the top evenly without packing the meat down firmly.
-
For the glaze, stir together 1/3 US cup ketchup, brown sugar, 1 teaspoon (tsp) Worcestershire sauce and 1 teaspoon (tsp) Dijon mustard. Spread the glaze evenly over the meatloaf.
-
Bake for about 50 to 60 minutes. Start checking near 50 minutes and continue cooking until the center reaches 160°F on a food thermometer.
-
Remove the meatloaf from the oven and let it rest for 10 minutes before lifting it from the pan and slicing.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
160°F / 71°C
Check the center with a food thermometer and cook until it reaches the stated temperature. Do not rely on color alone to judge ground meat doneness.
Make Ahead
Assemble the meatloaf in the pan, cover it and refrigerate it for up to 24 hours before baking. Keep it chilled until it goes into the oven. Because it starts cold, allow a little extra baking time if needed and rely on the center temperature for doneness.
Recipe tools
Adapt This Recipe
Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Recipe Notes
Ingredient Notes
Ground bison is usually lean, so the milk-soaked breadcrumbs, egg and softened onion help add moisture and tenderness. Let the cooked onion cool slightly before mixing so it does not start warming the raw meat.
Useful Substitutions
Ground beef can replace the bison in the same quantity, although a fattier beef blend may release more fat while cooking. Regular plain breadcrumbs can replace panko; the finished texture may be slightly finer.
INGREDIENT QUALITY
Quality Note
Ground bison is lean, so keep it well chilled until you are ready to mix and handle it gently. Avoid overworking the mixture and use a food thermometer rather than extending the bake simply to create more browning.
SPEND LESS
Cost-Saving Tip
Bison can be expensive, so compare the price per pound rather than the pack price. If a larger or sale pack is better value, portion the extra bison into recipe-sized amounts and freeze it for another meal.
COOKING TIPS
Tips
Sauté the Onion First
Softening the onion before it goes into the mixture gives a more tender texture and removes the harsh raw-onion bite.
Mix Gently
Work the ingredients together only until evenly combined. Overmixing can make the finished meatloaf compact and dense.
Shape the Loaf Gently
Smooth the top and keep the mixture fairly loose in the pan. Packing it down too firmly can make the finished meatloaf denser and less tender.
Rest Before Slicing
Leave the cooked meatloaf for 10 minutes so the juices settle and the slices hold together more cleanly.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate cooked meatloaf within 2 hours in a covered, shallow container and use it within 3 to 4 days.
Freezing
Once fully cooled, wrap individual slices or portions well and freeze in an airtight container or bag. For best texture, use within about 3 months and thaw overnight in the refrigerator.
Reheat in the Oven
Put slices in a covered baking dish with a small splash of water or broth and warm at 325°F until the center reaches 165°F.
Reheat in the Microwave
Cover a slice and heat in short intervals until hot throughout and the center reaches 165°F. A damp paper towel can help reduce drying.
ESTIMATED PER SERVING
Nutrition
1 of 6 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Bison Meatloaf FAQs
How do I keep bison meatloaf from drying out?
Because ground bison is lean, avoid overmixing and overcooking it. This recipe also uses milk-soaked breadcrumbs, egg and cooked onion to help the mixture retain moisture.
What temperature should bison meatloaf reach?
Cook the center of the meatloaf to 160°F as measured with a food thermometer. Do not rely on color alone to judge whether ground meat is safely cooked.
Can I make this meatloaf with ground beef instead?
Yes. Replace the ground bison with the same quantity of ground beef. A higher-fat beef blend may release more fat while baking and can produce a slightly richer result.
What kind of loaf pan should I use?
A 9-inch by 5-inch metal loaf pan is a practical choice for this recipe. Glass and ceramic pans can heat differently, so use the stated baking time as a guide and rely on the center temperature for doneness.
Can I make bison meatloaf ahead of time?
You can prepare the mixture, shape it in the pan, cover it and refrigerate it before baking. For food safety, keep the raw mixture chilled and bake it promptly rather than leaving it at room temperature.
Looking for Something Else to Cook?
Browse more SinOrSlim recipes or use the recipe tools to adapt what you already have.