Father’s Day Bison Meatloaf
from the kitchen of Sharmagne Leland-St. John
2 pounds ground bison meat
3 garlic cloves, minced
2 eggs, beaten
¼ medium red onion, minced
½ teaspoon freshly ground black pepper
½ cup seasoned bread crumbs or crushed croutons
½ cup Parmesan reggiano cheese, grated
½ teaspoon salt
3 teaspoons Worcestershire sauce
Several sprigs of fresh thyme
Several leaves of oregano
6 large basil leaves
6 large sage leaves
Wash your hands and clean under your fingernails.
Preheat the oven to 350°F
Place the bison in a large bowl.
Mix all ingredients together in another medium bowl.
Make a well in the centre of the meat. Pour the liquid and veggie and herb ingredients into the well and work them into the meat with your hands.
Spray a shallow casserole dish or small bread pan with avocado oil
Pat meat mixture into the casserole or pan.
Lightly spray top of loaf with avocado oil
Bake for 1-1/4 to 1-1/2 hours.
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