Entree: United States – Idaho, Pacific Northwest – Bison Meatloaf

Serving Size: 6

Approximate Time

Prep 35 min

Cook 55 min

Additional 10 min

Total 1 hr 40 min

Ingredients

- 2 lb (900 g) ground bison
- 1 cup (90 g) plain breadcrumbs or panko
- 1/2 cup (120 ml) whole milk
- 2 large eggs
- 1 medium yellow onion, finely diced (about 5 oz / 140 g)
- 2 cloves garlic, minced
- 2 tbsp (30 ml) olive oil, divided
- 2 tbsp (8 g) fresh thyme leaves, chopped (or 2 tsp dried)
- 1 tbsp (3 g) fresh sage, finely chopped (or 1 tsp dried)
- 1 tbsp (3 g) fresh rosemary, finely chopped (or 1 tsp dried)
- 1 tbsp (15 g) Dijon mustard
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) smoked paprika
- 1 1/2 tsp (9 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 6 slices thick-cut bacon (optional for topping), approx. 8 oz (225 g)
- 3/4 cup (180 g) huckleberry jam or preserve (substitute blackberry if unavailable)
- 1/4 cup (60 ml) ketchup
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (12 g) brown sugar
- 1 tsp (5 g) Dijon mustard (for glaze)

Mashed potatoes
- 2 lb (900 g) russet potatoes, peeled and cut into 1- to 2-inch pieces
- 4 tbsp (60 g) unsalted butter
- 1/2 cup (120 ml) whole milk, warmed
- Salt and pepper to taste (approx. 1 tsp / 6 g salt)

Roasted root vegetables
- 1 lb (450 g) carrots, peeled and cut into 1-inch pieces
- 1/2 lb (225 g) parsnips, peeled and cut into 1-inch pieces
- 2 tbsp (30 ml) olive oil
- 1 tsp (2 g) fresh rosemary, chopped
- Salt and pepper to taste

Optional garnish
- Chopped fresh parsley or additional thyme sprigs

Instructions

Short Description:
A hearty Pacific Northwest main course built around lean ground bison seasoned with local herbs and a sweet-tart huckleberry glaze, served with creamy mashed Idaho potatoes and oven-roasted root vegetables for a complete meal. The glaze and herbs highlight regional flavors while added binders and moisture keep the lean bison tender.

Regional Notes:
This Idaho/Pacific Northwest version uses ground bison (leaner than beef) and local herb accents—fresh thyme, sage, and rosemary—and a huckleberry-based glaze common in the region. Because bison is very lean, the recipe includes extra moisture and a light starch/vegetable accompaniment (mashed russets and roasted carrots/parsnips) so the entree is a standalone main course.

1. Preheat oven to 375°F (190°C). Lightly oil a rimmed baking sheet or line with parchment; set a separate medium baking dish for vegetables.
2. Combine the breadcrumb and milk in a small bowl and let sit 5 minutes to soften.
3. Heat 1 tbsp (15 ml) olive oil in a skillet over medium heat. Add the diced onion and cook until soft and translucent, 6–8 minutes. Add minced garlic in the last minute, then remove from heat and let cool slightly.
4. In a large bowl, add the ground bison, soaked breadcrumbs, cooked onion and garlic, eggs, chopped thyme, sage, rosemary, Dijon mustard, Worcestershire sauce, smoked paprika, salt, and pepper. Mix gently with your hands or a spoon until just combined—do not overwork the meat.
5. On the prepared baking sheet, shape the mixture into a loaf about 9 x 5 inches (23 x 13 cm) wide and 3–4 inches (7–10 cm) high. If using, lay bacon slices across the top of the loaf, tucking ends under.
6. Whisk together huckleberry jam, ketchup, apple cider vinegar, brown sugar, and 1 tsp Dijon mustard in a small bowl. Brush about half the glaze evenly over the top of the loaf.
7. Place the meatloaf in the oven and bake for 30 minutes. Meanwhile prepare the vegetables and potatoes.
8. For the roasted vegetables: toss carrots and parsnips with 2 tbsp (30 ml) olive oil, chopped rosemary, salt, and pepper. Spread in a single layer on the separate baking dish and place in the oven alongside the meatloaf. Roast vegetables for 30–35 minutes or until tender and caramelized, stirring once halfway through.
9. Meanwhile, place potatoes in a large pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 15–18 minutes. Drain well.
10. After the meatloaf has baked 30 minutes, brush remaining glaze over the top. Continue baking until an instant-read thermometer inserted into the center reads 160°F (71°C), about an additional 15–25 minutes depending on oven and loaf size. Total bake time ~45–55 minutes. If bacon is used and browning too quickly, tent with foil.
11. While the loaf finishes, mash drained potatoes with butter and warmed milk until smooth; season with salt and pepper to taste.
12. When meatloaf reaches 160°F (71°C), remove from oven and let rest 10 minutes before slicing. Transfer roasted vegetables to a serving platter.
13. Slice the meatloaf and serve warm with mashed potatoes and roasted root vegetables. Garnish with chopped parsley or thyme if desired.