Author: Canadian Living

My bison meatloaf is prepared with locally farmed, grass-fed bison meat. It doesn't get healthier or more Canadian than local bison! I serve it with roasted new potatoes and seasonal veggies. Enjoy!

  • Portion size 6 servings
  • Credits : jen-in-the-wall Routledge


  • 1 lb ground bison
  • 1/2 cup Italian bread crumbs
  • 1 egg
  • 1/4 cup apple cider vinegar
  • 1/3 cup finely chopped yellow onion
  • 1/3 cup finely chopped red bell pepper
  • 1/3 cup coursely chopped dried cranberry
  • 1 tablespoon Hungarian paprika
  • 2 tablespoons yellow mustard
  • 2 tablespoons soya sauce
  • 1 pinch salt
  • 1/4 teaspoon fresh ground pepper
Ingredients for Glaze:
  • 2 tablespoons ketchup
  • 2 tablespoons peanut butter
  • 1 tablespoon soya sauce
  • 1 pinch salt to taste
  • 1 pinch pepper to taste


Pre-heat oven to 450F. Line a baking sheet with parchment paper. In a saute pan, use the apple cider vinegar to soften the onion and bell pepper. Cook until vinegar is gone. In a medium bowl, combine all meatloaf ingredients. Don't over-work the meat, but ensure that all the ingredients are well incorporated. Form meatloaf mixture into a mass and place mass on parchment lined baking sheet. Shape mixture into a loaf shape. In a small bowl, combine ketchup, peanut butter, soya sauce and salt and pepper to create the glaze. Combine until ingredients are incorporated and have a smooth consistency. Smear glaze mixture over the top and sides of the meatloaf. Place in a 450F oven for 25 minutes. Serves 6.
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Bison Meatloaf