Bacon Latticed Bison Meatloaf - Recipe

This is a meatloaf that makes me think of the great plains or Wyoming.  It is a tender meatloaf that has magnificent flavor.  The warm spices pair well with the robust earthy flavor of the bison.  The flavor of the land is in bison meat, and I can't help but feel like I am eating healthy with this lean grass fed meat.

Bacon Latticed Bison Meatloaf

(Serves 12)

1 1/3 c. Plain Goat Yogurt
1/2 tsp. Cardamom
3/4 tsp. Cinnamon
1 tsp. Allspice
1/4 tsp. Black Pepper
2 tsp. Salt

1 Onion chopped
2 c. Oat Flour
4 tsp. Baking Powder
5 lbs. Ground Bison
2 Beaten Egg slightly beaten

1 package bacon
1 c. Ketchup
2 T. Horse Radish Mustard
2 T. Brown Sugar

Preheat oven to 350 degrees Fahrenheit.

Mix together the yogurt, cardamom, cinnamon, allspice, pepper, salt, and onions in a large bowl. Mix the oat flour and baking powder together in a small bowl. With your hands, combine the ground bison and the yogurt mixture just till blended. Add the flour mixture and mix briefly. Add the egg and mix just till incorporated.

Fill a large deep baking dish with the meatloaf mixture.  I use a 13 inch 4 quart oval baking dish with 3 inch high sides.  Weave the bacon strips into a lattice pattern on top of the meatloaf.  Mix the ketchup, mustard, and brown sugar in a small bowl and set aside.

Bake in the oven for 1 hour uncovered.  Place foil on top and continue baking for 30 minutes.  Remove foil and spread ketchup topping over the top of the meatloaf.  Continue baking for 30 minutes until the internal temperature in center is 160 degrees Fahrenheit. 


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