New This Month

Bison Meatloaf


Karen Averitt, Ted Turner's personal chef, shared this hearty yet lean bison meatloaf recipe.

  • Servings: 10

Source: The Martha Stewart Show


  • 2 tablespoons olive oil, plus more for baking dish
  • 2 pounds ground bison
  • 1 yellow bell pepper, stemmed, quartered, seeded, and ribs removed
  • 1 red bell pepper, stemmed, quartered, seeded, and ribs removed
  • 1 large sweet onion, peeled and cut into quarters
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh oregano
  • 2 cloves garlic, halved
  • Coarse salt and freshly ground pepper
  • 2 cups homemade or low-sodium store-bought chicken stock
  • 2 cups red wine
  • 1 cup sundried tomatoes, julienned


  1. Preheat oven to 350 degrees. Lightly oil a large baking dish; set aside.

  2. Place 1/2 pound ground bison, 1 piece of yellow pepper, 1 piece of red pepper, 1 piece of onion, 1 1/2 teaspoons rosemary, 1 1/2 teaspoons sage, 1 1/2 teaspoons oregano, and 1/2 clove garlic in the bowl of a food processor; process until well combined. Transfer mixture to a large bowl. Repeat process three more times with remaining bison, peppers, onion, rosemary, sage, oregano, and garlic.

  3. Add 2 tablespoons olive oil to bowl with bison mixture and season with salt and pepper; mix until well combined. Using your hands, form bison mixture into a loaf and place in prepared baking dish. Transfer to oven and bake for 30 minutes.

  4. Add chicken stock, wine, and tomatoes to baking dish; bake, basting with juices every 15 minutes, until meatloaf is firm to the touch and pan juices are bubbly, about 1 hour more.

  5. Let meatloaf stand 5 minutes before slicing and serving with pan juices.

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