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
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.
6 Comments
Merrilee
Sounds delicious! There’s a bison farm nearby…gonna have to go get some bison burger. (bonus- they sell turquoise jewelry) I really want to do your girl hunter weekend sometime!!! They all sound amazing!
Georgia
Oh Merrilee we’d love to have you join us on an adventure. You sound fun with your turquoise jewelry!
Gary
Hello Miss Georgia,
I just tried this recipe and it’s very very good. I did put a topping of ketchup, dry mustard and brown sugar about 15 min. before it was done and I substituted fallow deer for bison but this would be awesome with any red game meat.
Gary
Georgia
Sounds delicious! Love that you added your own special twist.
Lolly
Would it not be better to add the marsala to the beaten egg? I have always found that when adding a strong flavored element to something like a ground meat, it incorporates much more easliy and thoroughly when mixed with another liquid. Otherwise, one may have “pockets” of intense flavor where the protein has absorbed much of the product.
If there is a rationale for adding at the end that I am unaware of, I would love to know. I am always interested in making a recipe a little bit better on each attempt.
Georgia
You could do it either way, I’ve always added it directly to the meat since it all needs to be so well mixed and it has always been uniform in flavor. But try it the other way!