Over-seasoned and under-tested. I could’ve made something up that everyone would’ve loved, but I put my faith in Martha and we all ended up sad! With pallettes ranging from restaurant chef down to child, no one was a fan. Mushy, annoying to prepare with the food processor, too many seasonings by at least half, and the sauce tastes like sour chicken soup! If I were to take this recipe and make it edible, I would reduce every ingredient by 75% except for the bison, add breadcrumbs; and rather than the processor, I’d finely chop the vegetables (also cut by 75%) and cook as the recipes continues. This may salvage it, but who knows.
Martha Stewart Member
Rating: Unrated
07/25/2013
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.
Martha Stewart Member
Rating: Unrated
02/27/2010
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.
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Martha Stewart Member
Rating: Unrated
02/27/2010
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.
Martha Stewart Member
Rating: Unrated
10/13/2009
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.