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"

Also try: ground wild game, turkey, beef, veal and pork
Prep Time10 mins
Cook Time50 mins
Total Time1 hr

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

  • Blend the carrot, onion, celery and mushrooms in a food processor until fine but not pureed.
  • Heat the oil and sauté the mixture until softened, about 10 minutes. Sprinkle with salt along the way to help release the juices.
  • Preheat the oven to 450 degrees F. In a large bowl, combine the vegetables with the rest of the ingredients.
  • 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.

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