I love using my cast iron skillet. When I use it and don’t have to use any other pots or pans, I always feel like cleanup is way easier. Part of the beauty of the cast iron skillet is that you can use it in the oven as well as on the stove, making it effortless to start something out one way and finish it in another. This recipe doesn’t even involve that - it couldn’t be simpler. There’s just something special about a dish that’s cooked entirely in the cast iron. To make meatloaf an even easier delicious weeknight dinner, here’s a skillet recipe for your enjoyment.
Free Range Bison, Raised The Way Nature Intended
Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.
Expertly Butchered By Hand, Outstanding In Flavor
People are always asking us about the best ways to eat wild boar. If you’re used to eating pork, the nutty and delicious flavor of wild boar meat will blow your mind. It’s so much more flavorful and satisfying than conventional pork. Customers tell us all the time that they find themselves unable to go back to eating conventional pork after trying out this meat.
In addition to the unbeatable flavor, wild boar meat offers a multitude of health benefits that blow pork out of the water. It’s lower in total fat and calories while offering more omega 3 fatty acids, vitamins and minerals. We are big believers in the advantages of eating wild meat and the nutritional profile of wild boar is a perfect example of this. Our wild boar meat is unparalleled in flavor because we work with small-scale, species specific master butchers who know how to properly process this meat.
- 1 pound ground bison
- 1 pound ground wild boar
- ¼ cup milk
- 1 tablespoon Worcestershire sauce
- ½ cup Japanese panko breadcrumbs
- 1 ½ tablespoons bison tallow
- 1 ½ medium yellow onions, diced
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 3-4 cloves of garlic, minced
- ¼ cup barbecue sauce
- 1.5 tablespoons ketchup
- Place a rack in the center of the oven. Preheat to 350 degrees Fahrenheit.
- In a large mixing bowl, whisk together the eggs, milk and tablespoon of Worcestershire sauce. When combined, add the panko bread crumbs to the mix and stir until they’ve soaked in some of the liquid. Set the mixture aside.
- Heat the bison tallow in a large cast iron skillet over medium heat. When the oil is shimmering, add in the diced onion. Season with sea salt and freshly ground black pepper. Cook until the onions are tender and golden brown. Add in the minced garlic and cook for approximately one minute. Set the cooked onion and garlic mixture aside and allow to cool for a few minutes.
- Stir the slightly cooled onion and garlic mixture into the bowl with the egg, milk and bread crumb mixture. Combine. Add the ground bison and ground wild boar. Use your fingers to gently mix just until completely combined.
- Add the meatloaf mixture to the cast iron skillet. Press it evenly into the skillet.
- Bake for approximately 20 to 25 minutes. The meat should reach an internal temperature of 165 degrees Fahrenheit when measured with a meat thermometer. Ensure that it’s cooked all the way through but not overcooked.
- Take the skillet out of the oven and turn on the broiler. Mix the barbecue sauce and ketchup together in a small bowl. Brush the mixture over the top of the meatloaf. Place the skillet back in the oven and broil for approximately 3 minutes. Take it out of the oven when finished cooking and let cool for 10 minutes before serving.
The Beck & Bulow Team Is Here To Support You
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.
Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar and seafood.