Entree: United States – Utah (Rocky Mountain United States) – Bison Meatloaf

Serving Size: 6

Approximate Time

Prep 35 min

Cook 1 hr

Additional 10 min

Total 1 hr 45 min

Ingredients

- 2 lb (907 g) ground bison
- 1 cup (60 g) panko breadcrumbs
- 2 large eggs
- 1 medium yellow onion, finely chopped, approx. 6 oz (170 g)
- 2 cloves garlic, minced (about 6 g)
- 1/4 cup (60 ml) whole milk
- 2 tbsp (30 ml) Worcestershire sauce
- 2 tbsp (8 g) chopped fresh parsley
- 1 tsp (1 g) dried sage
- 1/2 tsp (approx. 1 g) crushed juniper berries
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (2 g) smoked paprika
- For the glaze:
  - 1/2 cup (120 g) ketchup
  - 2 tbsp (42 g) local honey or maple syrup
  - 1 tbsp (15 g) brown sugar
  - 1 tsp (5 ml) apple cider vinegar
- For the mashed potatoes:
  - 2 lb (900 g) Yukon Gold potatoes, peeled and cut into 1- to 2-inch pieces
  - 4 tbsp (57 g) unsalted butter
  - 1/2 cup (120 ml) whole milk, warmed
  - 1/3 cup (80 g) sour cream
  - 1 tsp (5 g) kosher salt
  - 1/4 tsp (1 g) black pepper
  - 2 tbsp (6 g) chopped fresh chives
- For the roasted root vegetables:
  - 1 lb (450 g) carrots, peeled and cut into sticks
  - 1 lb (450 g) parsnips, peeled and cut into sticks
  - 2 tbsp (30 ml) olive oil
  - 1 tsp (1 g) fresh thyme leaves or 1/2 tsp dried thyme
  - Salt and pepper to taste
- For pan gravy (optional):
  - 2 tbsp (28 g) unsalted butter
  - 2 tbsp (16 g) all-purpose flour
  - 1 cup (240 ml) beef stock
  - Salt and pepper to taste

Instructions

Short Description:
A hearty Utah-style meatloaf made with lean ground bison, a savory herb blend, and a sweet-tangy glaze, served with buttery mashed potatoes and roasted root vegetables for a complete mountain‑country main course.

Regional Notes:
This Rocky Mountain/Utah version uses ground bison instead of beef for a leaner, slightly sweet flavor typical of Western game preparations, and includes a touch of crushed juniper and sage—local-seasoning notes common in mountain cooking. The recipe pairs the meatloaf with classic mashed potatoes and roasted root vegetables so it stands alone as a satisfying entree.

1. Preheat oven to 375°F (190°C). Lightly grease a 9x5-inch (23x13 cm) loaf pan or line with parchment.
2. Make the glaze: in a small bowl whisk together ketchup, honey (or maple), brown sugar, and apple cider vinegar. Set aside.
3. Prepare the meatloaf mixture: in a large bowl combine ground bison, panko, eggs, chopped onion, minced garlic, milk, Worcestershire, parsley, dried sage, crushed juniper, smoked paprika, salt, and pepper. Use your hands or a sturdy spoon to mix gently until just combined—do not overwork.
4. Shape and bake: transfer the mixture to the prepared loaf pan and press into an even loaf. Brush about half of the glaze over the top. Place loaf in the oven on the middle rack.
5. Roast the vegetables: toss carrots and parsnips with olive oil, thyme, salt, and pepper on a rimmed baking sheet. Place the vegetables on a rack below or beside the meatloaf (or use a second shelf). They will roast at the same oven temperature.
6. Bake time and glazing: bake the meatloaf for 50–60 minutes, or until the internal temperature reaches 160°F (71°C). About 15 minutes before the end of baking, brush the remaining glaze over the loaf and return to the oven. Roast the vegetables for 35–50 minutes, tossing once halfway through, until tender and slightly caramelized.
7. While baking, make the mashed potatoes: place potatoes in a large pot and cover with cold water. Add 1 tsp (5 g) salt. Bring to a boil, then simmer until potatoes are fork-tender, about 15–18 minutes. Drain well.
8. Mash potatoes: return drained potatoes to the pot or a bowl, add butter, warmed milk, and sour cream. Mash to desired texture. Season with 1 tsp (5 g) salt and 1/4 tsp (1 g) pepper. Stir in chopped chives and keep warm.
9. Rest the loaf: when meatloaf reaches 160°F (71°C), remove from oven and let rest in the pan for 10 minutes. Remove loaf from pan and transfer to a cutting board; tent loosely with foil.
10. Optional pan gravy: while the meatloaf rests, pour any pan juices into a small saucepan, skim off excess fat if desired. Add butter and melt over medium heat. Stir in flour and cook 1–2 minutes to form a roux. Gradually whisk in beef stock until smooth and simmer until slightly thickened, 3–5 minutes. Season with salt and pepper.
11. Slice and serve: slice the meatloaf into 6 portions. Plate each portion with a generous scoop of mashed potatoes and roasted root vegetables. Spoon pan gravy over the meatloaf and potatoes if using. Enjoy warm.