Total Time: 1 hour
- 1 cup baby bella mushrooms
- 1 medium sweet onion, chopped
- 2 tablespoons olive oil
- 3 fresh thyme sprigs
- 6 leaves fresh sage, chopped
- 1½ pounds free range bison, ground
- 1 cup tomato sauce, organic
- 2 tablespoons tomato paste, organic
- 2 large eggs, scrambled
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon unrefined sea salt
- 2 teaspoons cracked black pepper
- 1 teaspoon chopped fresh oregano
- Preheat oven to 375 degrees.
- Heat olive oil in a pan on medium heat.
- Saute mushrooms and onion until mushrooms are browned and onions are translucent, about 5 minutes. Turn off the heat and add the herbs.
- Combine mushroom and onion mixture with half the tomato sauce, half the tomato paste, both eggs, and half the seasonings in a medium bowl.
- Add the ground meat to the bowl and combine—don’t be shy, mix it well!
- Transfer into a loaf pan and smooth the top and the sides into the walls of the pan.
- Roast for 30 minutes.
- While the meatloaf is roasting, combine the remaining tomato sauce, tomato paste, and the remaining seasoning.
- Spread the sauce over the top of the loaf after the 30 minutes of roasting. Rotate the loaf pan and roast an additional 30 minutes.
- Remove from oven and let rest for 10 minutes before serving.
Bison meat has a flavor similar to that of beef, but sometimes just a bit sweeter, and earthier. Livestock practices for bison are currently held to very high standards, ensuring that they are always grass-fed, and not subjected to feedlots (including practices that use hormones and unnecessary antibiotics). Bison is lower in fat than beef, pork, chicken and salmon, and contains higher amounts of iron. It is a fantastic choice to incorporate into your regular routine, and can be substituted without revision to any ground beef recipe.