Bison Meatloaf with Red Wine Sauce

When I say meatloaf, some of you already checked out, thinking of that loaf pan-shaped pile of hamburger covered in ketchup that you grew up on.  Well, check back in because this is not your mamma's meatloaf and yes, it can be served to guests with pride!

If you have never tried bison, this is a great opportunity.  While you could make this meatloaf with ground chuck or ground beef, bison is lower in fat and higher in protein than beef, making it an ideal choice for boosting nutritional value.

One note for my gluten-free friends- this recipe does require bread crumbs.  While you can buy a small package of gluten free "bread crumbs" at the specialty stores, they are not very good.  Instead, make your own by keeping all of your gluten free bread heels, bread that is going stale anyway, those left over pieces of gluten free cornbread, etc.  Dry them out on a cooling rack for 24 hours, tear them into chunks and process them to the desired consistency in a food processor.  Add 1 Tbsp of dry italian seasoning to every 2 cups of bread crumbs and you have italian bread crumbs for other recipes.  Store in an airtight container in a cool, dry place and you are set to go!

Bison Meatloaf with Red Wine Sauce
For the meatloaf:
4 eggs (3 hard boiled)
1 medium white onion, diced
5 Tbsp butter
1 tsp sea salt
1/2 tsp black pepper
1 tsp Worcestershire Sauce
Fresh italian parsley, minced to equal about 3 Tbsp
2 garlic cloves, minced
1 lb ground chuck
1 lb ground bison
2 cups bread crumbs
Bacon slices (around 10-15, I like an apple smoked bacon for this)
Rimmed baking sheet lined with parchment paper

Preheat oven to 400 degrees F.  If you have not already done so, hard-boil 3 of the eggs, cool, peel and set aside.
Saute the diced onion in the butter until softened and transparent.  Remove to a bowl to cool.
In a large bowl, combine beef, bison, Worcestershire sauce, onion mixture, italian parsley, garlic and seasoning.  Work everything together with your hands until well combined.  Add the remaining raw egg and then the bread crumbs, mixing after each addition.

Divide the mixture in half.  Work one half of the mixture into a flattened, egg-shaped mound on your baking sheet.  Press a narrow ditch down the middle of the mixture.  Place your three hard boiled eggs in the center.

Shape the remaining mixture over the top of the eggs, sealing and smoothing the edges of the loaf.






Wrap meatloaf in bacon slices, tucking ends under so they don't curl during baking.

Bake for 1 hour or until center measures 160 degrees F with an oven thermometer. Let rest 10 minutes before slicing.

While the meatloaf is baking, make your red wine sauce.


Red Wine Sauce:
3 Tbsp unsalted butter
3 cups gluten-free, low sodium beef broth
1 cup red wine, such as a Zinfandel or Cab Sauv
1 Tbsp low sodium, gluten-free soy sauce
1 1/2 tsp tomato paste
1 Tbsp cornstarch
1 sprig fresh rosemary
salt and pepper to taste

In a saucepan melt the butter.  Add the rosemary sprig and brown for about 2 minutes.  Add all ingredients except the cornstarch to the saucepan.  Bring mixture to a boil, then reduce heat and simmer until liquid has reduced by about half.  This will take around 20-30 minutes.  In a small bowl, combine cornstarch with 2 Tbsp cold water and stir until cornstarch is dissolved.  Remove rosemary sprig and discard.  Add cornstarch slurry to saucepan, whisking until sauce thickens, about 2 minutes.  Finally, mount the sauce with butter (cut 2 Tbsp cold butter into 8 small cubes.  Add cubes a few at a time, stirring into sauce until melted).  Mounting sauce with butter gives it a nice shine and slightly thickens it. Add salt and pepper to taste and serve immediately.  Great side parings include garlic mashed potatoes and steamed vegetables.