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Bison Meatloaf

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

  • servings: 10

Ingredients

  • 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

Directions

  1. Step 1

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

  2. Step 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. Step 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. Step 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. Step 5

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

Source
The Martha Stewart Show

Reviews (4)

  • 25 Jul, 2013

    Delicious! We just moved so I hadn't unpacked my food processor yet, chopped everything REALLY finely and it worked well. I suggest just slightly less than the 2 tbs of each herb and cook in a wide enough pan that the juices reduce enough. We made a gravy out of the pan juices and that seemed to be more satisfying than straight pan juices.

    Definitely make this though!! Really good flavors.

  • 27 Feb, 2010

    If this is the same recipe used at Ted's Montana Grill, you're in for a treat!! It's the best meatloaf ever... Thanks for sharing this recipe.

  • 27 Feb, 2010

    If this is the same recipe used at Ted's Montana Grill, you're in for a treat!! It's the best meatloaf ever... Thanks for sharing this recipe.

  • 13 Oct, 2009

    Thanks for putting this on the website. I loved the show and wanted an easy way to cut and paste the recipe. I'm very impressed with Ted Turner's conservation works. Another great episdoe.