Bison Meat Loaf #1 (Buffalo)

"Whenever possible, I buy grass fed Bison instead of ground beef. The flavor is much sweeter and because of the higher protein content, smaller portions are more satisfying. No antibiotics, no pesticides in the feed, no preservatives and no growth hormones. Even better, less fat, cholesterol and calories PLUS more iron, protein and B-12 than ground beef! A richer flavor and completely HEALTHY! I hope you enjoy this yummy recipe as much as we do."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Karen H. photo by Karen H.
photo by yogiclarebear photo by yogiclarebear
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:




  • Preheat oven to 350°F
  • Mix all ingredients together in a large bowl. Using your hands works best.
  • Spray a shallow, oval casserole dish or small roasting pan with Pam.
  • Pat meat mixture into dish/pan.
  • Lightly spray top of loaf with Pam.
  • Bake for 1-1/4 to 1-1/2 hours.
  • Can be served as is or with Italian-style sauce.

Questions & Replies

  1. Can you use can of hunts diced tomatoes with garlic basil and oragano in
  2. How long should I cook if halving the recipe?
  3. What is the nutritional information for Bison Meatloaf #1?


  1. I love a really flavorful meatloaf - generally I make mine with ground turkey. Sprouts had some ground bison on sale, so I figured why not. I found your recipe and was very pleasantly surprised that the meatloaf was not dry when it was done, as has been my experience with bison in the past. It was very tasty served with some brown mustard. Thank you for something new to add to my recipe box!
  2. I've never had bison before this recipe but I have to say I really enjoyed it. It was a great meatloaf. Will definitely be making it again!
  3. Great recipe !! Family said it was best meatloaf they’ve ever had... of course part of it is the chef. ;*). I modified a bit too... we had 1 lb of bison and 1 lb veal, so I used these two. Also added a bit more onion, 1/2 medium. I used some “sweet and tangy” organic BBQ sauce/Wegmann’s mixed with a bit of ketchup and put on top while cooking, then add remainder in last 10 minutes. I also baked at 325 for about 1 hour, 15 minutes using a cake pan and shaped into longer classic loaf. Was very juicy!
  4. My wife claims this is the best meatloaf EVER. Instead of the “Italian style “ sauce, I substitute a sauce made up of 2/3 cup ketchup, 4 tablespoons brown sugar, 2 tablespoons pouring mustard. Make this recipe regularly.
  5. Yummy!! The blend of all these ingredients makes this meatloaf juicy and delicious! I used ground beef the second time making this and it turned out just as good. I did add ketchup on top and baked uncovered. Also made a gravy using the juices instead of adding an Italian sauce. Served this with mashed potatoes and broccoli. So yummy!! Thanks for sharing!


  1. Buffalo Meatloaf wrapped in Beef Bacon! No Bread I used Carrots, onions and celery to bind the meat.
  2. I did brush ketchup up on the top, halfway through baking because I like meatloaf with ketchup. I also baked it off on a baking sheet instead of a loaf pan and it turned out great!
  3. I swapped 1lb of the Bison for mushrooms (minced in food processor) and almond meal for the bread crumbs (gluten free folks in the house). I've not come across grass-fed Bison. Would prefer it if I could find it.
  4. Heart healthy: no salt or Worcestershire sauce. A low salt bread.
  5. Italian bread crumbs, soy sauce and topped with spaghetti sauce


Middle-aged Southern California transplant from the Midwest. You sure can't beat the weather here!!! After 22 years of being a nomad exploring the world, I finally retired from the Navy (aviation branch). I really miss traveling and experiencing new cultures; it's been quite an adjustment to stay in one place for more than 2 or 3 years, but I LOVE SoCal! The only place better would be Hawaii and we all know how expensive it is to live there, so that's out for now :-( Maybe someday when I win the lottery! When I was a very young adult, I honestly didn't know a THING about cooking. Even the simplest thing required a specific recipe that I wouldn't DREAM of deviating from! But I've picked up a few things along the way and now I can whip up a tasty, satisfying, well-balanced meal even when the cupboard and fridge are practically empty! Since I'm older and (hopefully!) wiser now, I've become incredibly more health conscious and much more concerned about what I introduce into my body, and that of my family's. We have cut out about 99% of the GMO and even though our food bill is much higher now that we buy organic, I wouldn't even consider going back. Ok, now I'm going to get on my soapbox about the food supply. I apologize, in advance, but I feel very passionately about this subject and I think if I have an opportunity to educate even one person, I should take it, so here goes: Food should be completely safe and GOOD for your body...It shouldn't be a "wait and see if it turns out to be bad for you 20 years down the road" kind of thing. Tinkering around with nature bothers me. Splicing human, spider, or cockroach genes into our plants is just plain WRONG. I believe the "Roundup-Ready" crops have destroyed our honey bee populations. Very sad, indeed, what Big Agra is allowed to do to nature (and to us!) But that's exactly what the Monsanto's, Dow's, Novartis's and other huge food corporations are doing - perverting our natural, God-given gifts of life. Europe has OUTLAWED GMO and I can't get my head around why the citizens of North America have not demanded the same. Until then, I'll stick with whatever organic products I can get. Why eat ground beef, which has been inundated with hormones, vaccines and antibiotics, when you can eat organically grain-fed ground bison without all that garbage? It's a lot more flavorful, having a natural sweetness to it, nothing being injected into it, grazed on pesticide-free grasses, and essential vitamins and amino acids that are not even present in ground beef! The food supply has been poisoned by corporate greed and most of the population is completely unaware in the U.S. How sad for us and for future generations. Have you ever tasted an organic potato? I promise - You'll NEVER GO BACK! The first time I had one, the very first bite took me back to my childhood...Before GMO had become the "norm". The flavor was INCREDIBLE! No "dirt" smell or taste...just a clean, clear, unadulterated potato taste. AWESOME! I'm done now, (thanks for enduring that), so onto a little more about me: For the last 6 months, I've taken to baking my own bread and rolls. No longer do I have to get up to the store to buy bread...It's really nice! Being ever short on time, the bread maker machine has become my best friend for the kneading and first rise. I've really enjoyed making my own bread and trying out different recipes. Bread has been called the "Staff of Life" and I believe it now...Protein, vitamins and minerals. Yes, you really CAN survive on just bread and water! (Hopefully, you won't ever have to!) Still, it's like a little miracle food. Recently, I've been doing my homework, so to speak, on "superfoods" and I found quinoa. It's very tasty and certainly much more wholesome for us than white rice. After seeing all the tabouleh recipes using quinoa, I can't wait to whip up a batch!
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