Momma’s Meatloaf

BISON MEATLOAF


This recipe is originally from my book, Feed the Belly: The Pregnant Mom's Healthy Eating Guide. It was designed to provide calcium and protein for a growing baby, plus iron for mom, all in a delicious comfort food package. I just made it again for my family this weekend and the recipe totally holds up! The only change I made was to lower the salt content. 


You can shred your own carrots, but I always grab the bagged variety to make it faster to get the meatloaf into the oven. 


Enjoy the meatloaf on its own, or try it in a bowl with brown rice and kale. It's super satisfying on a cold day!


Prep: 10 minutes
Cook: 70 minutes


Makes 6 servings

Meatloaf
 1 cup low-sodium beef stock, divided
 1 medium onion, minced
 1½ cups unseasoned whole-wheat panko or regular breadcrumbs
 ¼ to ½ cup grated Parmesan cheese, depending on preference
 ½ cup shredded carrot
 ½ cup chopped fresh flat-leaf parsley
 1 teaspoon whole-grain dried mustard
 1 pound ground bison
 2 eggs, whisked
 1 teaspoon salt
 ¼ teaspoon black pepper


Sauce
 ¼ cup apple cider vinegar
 ¼ cup packed brown sugar
 3 tablespoons tomato paste
 2 tablespoons ketchup
 1 tablespoon Worcestershire sauce


1. Preheat oven to 350ºF. Spray an 8½ x 4¼ x 2¾-inch nonstick loaf pan with cooking spray and set aside.
 2. Add half the stock to a medium pan, and heat over medium-high heat. Add the onion, and sauté until translucent, about 5 minutes. Set aside and allow to cool. (If you add the hot onion to the egg-meat mixture too quickly, the eggs will begin to cook.)
 3. Combine the onions and all the remaining meatloaf ingredients in a large mixing bowl. Transfer to the prepared loaf pan.
 4. Bake for 45 minutes. Meanwhile, combine the sauce ingredients (Worcestershire sauce, tomato paste, vinegar, brown sugar, and ketchup) in a small bowl.
 5. R emove the meatloaf from the oven, and spread sauce on top with a spatula. Return to oven.
 6. Bake for an additional 20 minutes, until sauce appears thick and bubbly. Remove from oven, and allow to cool slightly before slicing. Serve warm.


Calories 352; Fat 15 g (Sat 6 g, Mono 5 g, Poly 1 g); Cholesterol 128 mg; Protein 22 g; Carbohydrate 33 g; Sugars 14 g; Fiber 2 g; Iron 3 mg; Sodium 410 mg; Calcium 102 mg; Folate 19 mcg

2 comments (Add your own)

1. Theresa wrote:
Whvoeer wrote this, you know how to make a good article.

Tue, January 3, 2012 @ 3:23 AM

2. qnsxhsldb wrote:
RLtenV xwadagbdcfyr

Wed, January 4, 2012 @ 2:53 AM

Add a New Comment


code
 

Comment Guidelines: No HTML is allowed. Off-topic or inappropriate comments will be edited or deleted. Thanks.