Ingredients
- 1 ½ pounds ground bison
- 1 cup milk
- ½ cup Italian seasoned bread crumbs
- ½ cup chopped green chile peppers
- ½ cup bacon bits
- 1 large egg, beaten
- 1 ½ teaspoons liquid smoke flavoring
- 1 teaspoon onion powder
- ½ teaspoon dry mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon ground sage
- ¾ cup barbeque sauce, or more to taste
Why This Dish Is Worth Trying
This dish combines rich, hearty flavors with a smoky kick from the bacon and green chiles. It’s a great way to enjoy bison, which is leaner and more flavorful than traditional beef. The mix of ingredients keeps the meatloaf moist and satisfying.
Cooking Secrets
- Use a meat thermometer to ensure the meatloaf is cooked through without drying out.
- Let the meatloaf rest for 10 minutes after baking to help it hold together when slicing.
- If you like extra spice, add a pinch of cayenne pepper or diced jalapeños to the mix.
- Let the meatloaf rest for 10 minutes after baking to help it hold together when slicing.
- If you like extra spice, add a pinch of cayenne pepper or diced jalapeños to the mix.
Directions
Heat your oven to 350°F (175°C). In a large bowl, combine the ground bison with milk, bread crumbs, chopped green chiles, bacon bits, egg, liquid smoke, onion powder, dry mustard, garlic powder, and ground sage. Use your hands to mix everything together well. Press the mixture evenly into a 9x5-inch loaf pan. Spread a generous layer of barbecue sauce over the top. Pop it in the oven and bake until the meatloaf is cooked through and no longer pink in the center, which should take about 1 hour and 45 minutes. Let it rest for a few minutes before slicing and serving.
How To Enjoy This Dish
Serve this with creamy mashed potatoes or roasted vegetables to balance the smoky and spicy flavors. A fresh green salad or cornbread also pairs well to round out the meal.
Keeping Leftovers Fresh
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze slices wrapped tightly in plastic wrap and foil for up to 2 months. Reheat gently in the oven or microwave to keep the texture tender.
Frequently Asked Questions
Can I use ground beef instead of bison?
Yes, ground beef can be used as a substitute with similar results.
How do I know when the meatloaf is fully cooked?
It’s done when the internal temperature reaches 160°F and the center is no longer pink.
Can I make this recipe ahead of time?
Yes, you can prepare it a day ahead and refrigerate before baking.
What can I use if I don’t have liquid smoke?
You can omit it or add a small amount of smoked paprika for a similar flavor.
Is it possible to freeze the meatloaf?
Yes, wrap it tightly and freeze before baking; thaw in the fridge before cooking.
Can I use fresh green chiles instead of canned?
Fresh green chiles work well; just chop and measure the same amount.
What side dishes go well with this meatloaf?
Mashed potatoes, roasted vegetables, or a simple salad are great choices.
How do I prevent the meatloaf from drying out?
Mixing in milk and spreading barbecue sauce on top helps keep it moist.
