Wild Boar and Bison Meatloaf with Glaze

Here’s an easy recipe for our buffalo meatloaf that’s sure to comfort you on these chilly winter days. Delicious fresh from the oven or as a hearty sandwich the next day.

2 lbs ground wild boar and bison mix
1 carrot, small dice
2 ea. celery ribs, small dice
½ white onion, small dice
5 cloves garlic, minced
1 egg
½ cup panko breadcrumbs
1 Tbsp. sea salt
1 tsp. black pepper, freshly cracked
2 tsp. Worcestershire sauce

Smokey Ketchup Glaze:
¼ cup ketchup
1 Tbsp. smokey adobo sauce from canned chipotle chilies
1 tsp. molasses
1 tsp. Worcestershire sauce

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

Start by slowly sautéing the carrot, celery, onion and garlic on low heat until the vegetables are just starting to soften, then transfer to a large mixing bowl and let cool.

Add remaining ingredients to the mixing bowl once the vegetables have cooled and lightly mix everything until it’s all incorporated and evenly mixed.

Lightly oil two mini (3x6”) loaf pans or one standard loaf pan and lightly pack the meatloaf mix into the pans, being sure there are no air pockets or gaps.

Bake for 45 minutes or an internal temperature of 160°F is reached, then remove and glaze with the smokey ketchup and return to the oven for 15 more minutes to finish setting the glaze.

Can be served immediately from the oven with the usual suspects like mashed potatoes, brown gravy and collard greens or saved for the next day for a delicious meatloaf sandwich on toast!

*this recipe is easily doubled or tripled and the loaves can be frozen for a no fuss meal down the road!

Makes 4 servings.