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We’re not sure what is better; the heavenly aroma of this meatloaf baking in the oven, or the first bite of pure home cooked comfort.

If you have leftovers (which isn’t likely) share the love the next day with sliced meatloaf sandwiches.


Recipe Information

  • Prep Time: 20 minutes
  • Cook Time: About an hour (add 10-15 minutes if you include stuffing layer)
  • Serves: 6-8

Nutritional information

Per ½ cup Pure Lean Carmen Creek Gourmet Ground Bison
  • Calories: 174
  • Fat: 11g (16% Daily Value based on 2000 daily calorie intake)
  • Protein: 20g


  • 2 lbs. pure lean, Carmen Creek Gourmet Ground Bison (fresh or fully thawed)
  • 2 tbsp. olive oil
  • 2 onions peeled and finely chopped
  • 4 garlic cloves minced
  • 8 oz. fresh mushrooms cleaned and chopped
  • ½ cup milk
  • 1 cup panko breadcrumbs
  • 2 eggs
  • 1 small can tomato paste
  • ¼ cup smoky rich BBQ sauce
  • 1 tsp. dried summer savory
  • 1 tbsp. dried oregano (or ¼ cup chopped fresh)
  • 1 tbsp. dried basil (or ¼ cup chopped fresh)
  • Sea salt and coarse ground pepper to taste


  • Preheat oven to 350˚F.
  • In a heavy skillet, preheated over medium high heat, add olive oil and onions. Sauté until golden brown, then add garlic and mushrooms and continue cooking until all of the liquid has evaporated and the mushrooms are brown.
  • In a large bowl, mix together fresh bison (uncooked), milk, breadcrumbs, eggs, tomato paste, BBQ sauce, herbs and the mushroom mixture.  Season with salt and pepper.
  • Put mixture into a lightly sprayed loaf pan and press down firmly.
  • Bake until internal temperature of 160˚F is reached (about an hour).
  • Let stand in the loaf pan for 5 minutes to let the juices settle.
  • Place plate on top of loaf pan, invert to remove and place meatloaf on serving platter.


  • For a topping glaze, mix 2 tbsp. of brown sugar with 2 tbsp. of BBQ sauce. Spread over top of loaf and cook as directed.
  • For a layer inside pat ½ of raw meatloaf mixture into pan. Place 6 slices of fresh tomato slices on the first half of meatloaf mixture, cover with ½ grated sharp cheddar and then pat remaining meatloaf mixture on top, being careful to seal the stuffing in tightly.
  • Cook to reach an internal temperature of 160˚F. This may take an additional 10-15 minutes with stuffing layer.
  • For more great variations see Dress It Up.