This recipe comes to us from bison farmer Liz Riffle of Riffle Farms. Liz is a US Navy veteran and a Navy midwife friend perfected this "wonderfully moist" meatloaf for her to use with her own bison meat. And you know what, if it's good enough for the farmer, you know it's going to be the best!
To listen to Talk Farm to Me's Straight Talk episode featuring Liz to learn about bison farming and how her military service prepared her for it, click here for easy access, or visit talkfarmtome.com. Of course, you can find Talk Farm to Me wherever you get your podcasts.
2 slices of multigrain bread
1/3 cup buttermilk
2 minced garlic cloves
1/2 cup grated carrot
1/2 cup grated onion
2 tablespoons melted butter
1 pound ground bison
1 egg, beaten
1 1/2 teaspoons salt
1/4 teaspoon minced rosemary
How to Make It
Step 1 Soak bread in the buttermilk & mash it to a paste.
Step 2 In a skillet, cook garlic, grated carrot, and onion in melted butter over moderate heat until butter starts to brown; scrape into a bowl and let cool.
Step 3 Stir in the bread paste, ground bison, egg, salt and rosemary. Form the meat into a 4-by-9-inch loaf on a baking sheet.
Step 4 Bake at 350° for 45 minutes. Let rest for 5 minutes, then slice and serve.
Enjoy, and remember the words of wisdom that Liz shared with us. Be an honest carnivore!
xoxo Farm Girl