Happy Wednesday guys and gals. I’m excited to share Grandma Pellegrini’s meatloaf recipe with you. Make it with your favorite meat, it’ll knock your socks off.

I also have a special surprise for you in today’s video, so be sure to watch until the end… (did somebody say free wine? Get it HERE.)

PLEASE NOTE: To watch a crisp, clean HD version of this video, press play, then click on the wheel icon on the lower right and select 720HD.

 

“Bison Meatloaf"

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 60 minutes

Yield: Serves 6-8

Also try: ground wild game, turkey, beef, veal and pork

Ingredients

  • 1 carrot
  • 1 large onion
  • 1 stalk celery
  • 2 cups button mushrooms (one standard package)
  • 2 tablespoons olive oil
  • 2 ½ pounds ground bison
  • 1 egg, beaten
  • 2 tablespoons Marsala wine
  • ½ cup bread crumbs
  • 1/3 cup tomato puree
  • ½ cup parsley
  • ½ cup basil
  • 1 teaspoon nutmeg
  • 1 teaspoon sea salt
  • 1 teaspoon pepper

Instructions

  1. Blend the carrot, onion, celery and mushrooms in a food processor until fine but not pureed.
  2. Heat the oil and sauté the mixture until softened, about 10 minutes. Sprinkle with salt along the way to help release the juices.
  3. Preheat the oven to 450 degrees F. In a large bowl, combine the vegetables with the rest of the ingredients.
  4. Form the mixture into a loaf and put on a baking dish. Bake for 10 minutes, then reduce the temperature to 350 degrees F for 30 minutes more. Let cool slightly, then cut into thick slices and serve.
http://georgiapellegrini.com/2013/06/05/blog/cooking/bison-meatloaf-a-free-bottle-of-wine-for-you/

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