Meatloaf is a humble, delicious homemade dinner that has so much potential. Some people have had bad experiences with this meal, as a result of cafeteria food or low quality ingredients. If you’re in this category, this recipe will change your mind. This meatloaf is bursting with delicious flavor from simple seasonings and the flavors of wild boar and bison are mouthwatering together. This recipe makes a tender, delectable loaf that your family will love.
The ketchup on top helps to keep the meatloaf moist and forms a nice sticky crust. It adds a tangy sweetness that really takes meatloaf to the next level. If you’ve ever tried to make meatloaf in the past and it fell apart, it was because there wasn’t an adequate amount of binding ingredients in the recipe.
The two eggs used for this loaf are the perfect amount to hold the loaf together without drying it out. Also, resist the temptation to cut into the meatloaf as soon as it comes out of the oven. Resting it for ten minutes is vital not only to give all those juices a chance to distribute throughout the meat, but it also lets the loaf firm up enough to make nice, neat slices that stick together.
Our wild boar and bison are a winning combination for this dish. Our truly wild boar roams the forests of the Southwest, foraging their natural diet. They love to eat nuts, berries, roots and tubers giving their meat a rich and nutty flavor. They’re humanely trapped under the supervision of specialized veterinarians to ensure they experience as little stress as possible. This ground wild boar is flavorful, lean and pairs perfectly with the subtle sweetness of our ground bison.
Our bison ranch is 20,000 acres and just south of Santa Fe, New Mexico. They live completely free range and minimally handled. When visiting the ranch, they have so much space to roam that you might not even see the herd that day. If you’ve never tried bison before, you’re in for a treat. We always tell customers, if you like beef, you’re going to love bison. It has a very similar flavor but with a touch of sweetness.
If you’re feeling creative, you could also make this meatloaf with any of our other ground meat options. We also offer ground lamb, grass fed beef, and elk. It would be a great dish to make with our Primal Blend, which includes 20% heart, kidney and liver meat. This blend, which we offer with grass fed beef or bison, is the perfect way to get the nutrients of organ meat without the taste. You could even make a keto version of this meatloaf using crumbs from keto friendly bread and ketchup with no sugar added.
- 1 cup fresh breadcrumbs (we like sourdough)
- ⅓ cup grass fed sour cream
- 2 tablespoons bison tallow
- 1 large onion, finely chopped
- 2 ½ teaspoons sea salt, divided
- 3 large cloves of garlic, minced
- ¼ + ⅓ cup organic ketchup, divided
- 3 tablespoons Worcestershire sauce
- 2 tablespoons fresh parsley, minced
- 1 ¼ teaspoons freshly ground black pepper
- 2 large free range eggs
- 1 pound ground bison
- 1 pound ground wild boar
- Using a large bowl, mix together the breadcrumbs and milk. Set aside so that the milk can absorb into the breadcrumbs. Preheat the oven to 350 degrees Fahrenheit.
- In a cast iron skillet, heat the bison tallow over medium heat. Cook the onion and season with one teaspoon of sea salt. When it becomes soft and fragrant, add in the garlic. Cook for approximately one more minute.
- After cooling for a few minutes, add the onion and garlic to the milk soaked breadcrumbs.
- Add ¼ cup ketchup, along with the Worcestershire sauce, parsley, black pepper and the rest of the salt. Combine thoroughly. Set aside to cool.
- Stir the eggs into the cooled mixture.
- Finally, mix in the ground meat. Using your hands is the most effective way to gently combine everything.
- Use a baking sheet lined with parchment for maximum browning and crispiness. Just make sure to form the shape of the loaf firmly. You can also use a 9×5 loaf pan, but the sides of the loaf won’t get a chance to brown.
- Top the loaf with the remaining ketchup, spreading it out evenly.
- Bake in the center of the preheated oven for 50 minutes to 1 hour, or until the meat reaches an internal temperature of 160 degrees Fahrenheit.
- Remove from the oven and rest for about ten minutes. Slice and serve immediately.