Cajun Bison Meatloaf Print Email

2 TBS olive oil
1/2 cup yellow onion, sliced
1/2 cup celery stalks, chopped
1/4 cup red pepper, chopped
1/4 cup green pepper, chopped
1 tsp. garlic, crushed
1 TBS Cajun Seasoning (Tony's Own, Tony Chacheres or Paul Prudhomme)
1/4 cup milk
1/4 cup tomato paste
1/4 cup Dijon mustard
1 TBS Worcestershire sauce
1 cup breadcrumbs
1 & 1/2 lb lean ground bison
2 eggs beaten
Salt and fresh ground pepper to taste

Heat a large non-stick skillet to medium high. Add the onion, celery, peppers, garlic and Cajun spice. Saute while stirring continuously for five to six minutes or until the onions turn transparent. Remove from the heat and cool.

In a large glass bowl, add all the remaining ingredients and mix well. Blend in the cooled veggie saute and shape into a meatloaf in a loaf or roasting pan. Can be refrigerated at this point until ready to roast.

Preheat the oven to 375 F and roast meat loaf to 160 degrees internal - usually a little over an hour. Rest 10 minutes, slice and serve with a zesty BBQ sauce.

Leftovers can be sliced, brushed with barbecue sauce and grilled for 5 minutes. Serves 4.

Adapted from Phil Joy,