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Cooking Tips
- Use fresh green chiles for the best flavor and a nice kick of heat.
- Avoid overmixing the meat to keep the loaf tender.
- Let the loaf rest for a few minutes after baking to help it hold together when sliced.
Ingredients 0/12
Why This Dish Is Amazing
This dish combines rich, lean bison meat with smoky bacon and spicy green chile for a bold flavor. It’s hearty but not heavy, making it a great twist on a classic meatloaf. The blend of ingredients keeps every bite moist and full of character.
Step 1
Heat your oven to 350°F (175°C). In a large bowl, combine the ground bison with milk, bread crumbs, chopped green chiles, bacon bits, an egg, a splash of liquid smoke, and all the spices—onion powder, dry mustard, garlic powder, and ground sage. Use your hands to mix everything together until it’s well combined.
Step 2
Press the mixture into a 9x5-inch loaf pan, shaping it evenly. Spread a generous layer of barbecue sauce over the top to add some nice flavor and moisture. Pop it in the oven and bake until the meat is cooked through and no longer pink in the center, which should take about 1 hour and 45 minutes. Once it’s done, let it rest for a few minutes before slicing and serving.
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Perfect Side Pairings
Serve with roasted vegetables or a simple green salad to balance the richness. A side of creamy mashed potatoes or cornbread also pairs well and complements the smoky, spicy notes.
How To Store This Recipe
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze slices individually wrapped for up to 2 months. Reheat gently in the oven or microwave to maintain moisture.
Frequently Asked Questions
Can I substitute ground beef for ground bison?
Yes, ground beef can be used, but bison has a leaner texture and richer flavor that enhances the dish.
How do I know when the meatloaf is fully cooked?
The center should no longer be pink, and an internal temperature of 160°F (71°C) is recommended.
Can I use fresh green chiles instead of canned or chopped?
Fresh green chiles work well; just chop them finely and adjust the amount to your spice preference.
Is it necessary to soak the bread crumbs in milk first?
Yes, soaking helps keep the meatloaf moist and tender.
Can I make this ahead and freeze it?
Yes, you can assemble and freeze the meatloaf before baking; thaw in the refrigerator before cooking.
What can I use if I don’t have liquid smoke?
You can omit it or add a small amount of smoked paprika for a similar smoky flavor.
How should I store leftovers?
Keep leftovers covered in the refrigerator and consume within 3-4 days.
Can I bake this in a different pan size?
Yes, but adjust the baking time accordingly; a smaller pan may require less time, a larger one more.
