Comanche Meatloaf

Green Chile Bison Meatloaf

This was a creation of what was on-hand for Sunday dinner and I am glad that my wife stocks up on some unorthodox items. It makes for an extemporaneous iron-chef style meal.

Meatloaf Ingredients:
64 Ounces of Lean Ground Bison
4 Roasted Green Chile (skinless)
1 Large White Onion
1 Large Red Onion
2 Handfuls of Garlic Croutons
1 1/2T Smoked Paprika
2t Cumin
1t White Pepper
1/2t Cayenne Pepper
1/2t Chipotle Powder
1t Seasoned Salt
1t Liquid Smoke
1 1/2T Worstcheshire
2 Eggs
Glaze Ingredients:
1C Ketchup
2T Sraracha Sauce
3T Honey (or Agave Nectar)
1T Brown Sugar
1 1/2t Cumin
1t Black Pepper
1/2t Chipotle Powder
1t Smoked Paprika

Preheat the oven to 330 degrees.  Place croutons and spices in a food processor and pulse until finely blended. Add onions and green chile to processor and pulse again until evenly mixed.  Add contents of food processor with ground bison, liquid smoke, worstcheshire and eggs in a mixing bowl and hand-mix loosley without squeezing too firmly (might want to wear gloves depending on the spice of the green chile).  Place mixed bison, snuggly, in a bread pan and place upside down in the center of a lightly oiled caserole dish. (OPTIONAL:  I like to take the meatloaf and sear all sides in a large frying pan using the bread pan as a mold to hold the meat, rotating after searing each side).  Set in the oven for 90 minutes.  Cut red onion into thick, long strands and soak in 1/2C Worstcheshire, 2T Honey, 1t Lemon Pepper and 2T Balsalmic Vinegar.
After 30 minutes remove the caserole dish briefly to remove the bread pan from atop the meatloaf.  Return to oven promptly.  Take this time to whisk the glaze ingredients together.  After the meatloaf has been in for an hour remove briefly to set red onions in the caserole dish around the meatloaf and generously glaze the top and return to oven for the final 30 minutes.
Remove and serve.

Sunday Dinner.  Comanche Style.

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