THE RECIPE JOURNAL · Main Course
Bison Meatloaf Infused with Green Chile and Bacon
This hearty meatloaf combines lean bison with smoky bacon and a spicy kick of green chile for a comforting twist on a classic favorite. It’s perfect for a cozy dinner that’s full of bold, delicious flavors.
FROM THE KITCHEN • Bison Meatloaf Infused with Green Chile and Bacon
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F. In a large bowl, combine the ground bison with the milk, bread crumbs, chopped green chile peppers, bacon bits, egg, a splash of liquid smoke, and all the spices—onion powder, dry mustard, garlic powder, and ground sage. Use your hands to mix everything together well so all the flavors blend nicely. Press the mixture into a 9x5-inch loaf pan, shaping it into a nice loaf. Spread a layer of barbecue sauce over the top to give it a tasty glaze. Pop it into the oven and bake for about 1 hour and 45 minutes, or until the meat is cooked through and no longer pink in the center. Let it rest a few minutes before slicing and serving.
Why you’ll love it
This dish combines the rich, hearty flavor of bison with the smoky heat of green chile and crispy bacon. It’s a comforting meal that feels special but is easy to make. The unique blend of ingredients adds depth without overwhelming the natural taste of the meat.
How to serve
Serve with creamy mashed potatoes or roasted vegetables to balance the spicy kick. A simple green salad with a tangy vinaigrette also pairs well. Consider a side of cornbread to soak up any extra juices.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain moisture. You can also freeze slices wrapped tightly in plastic wrap and foil for up to 2 months.
