Bison Meatloaf

Bison Meatloaf

It’s time for some cold weather comfort food. For those of you party poopers who don’t want to read my back story, you can click here to jump to the recipe.

Ok, so you know I do CrossFit. If you follow me on Instagram, you know I participated in my 2nd CrossFit Open last week. Well, there’s something that CrossFit Open workouts and Jewish holidays have in common: the general premise that “they (Dave Castro) tried to kill us. We won. Let’s eat!” Yes, I realize that probably only 1% of you reading this will get that, but truth be told, I didn’t delete it because it made me laugh. Anyway during The Open, members of the CrossFit community gather together the eve after the week’s Open WOD announcement for what we call Friday Night Lights (yeah we know it’s not original, but we like it anyway).

At CrossFit Kilter’s FNL, we have theme nights, friendly in-house team competition, and of course, food. The Powers That Be at Kilter decided to have “healthy” themes for the potluck smorgasbord we’d enjoy after everyone finished working out. I’ll admit I was plenty stuck for ideas most of the nights (keto and paleo are so not my jam). But, when it came to 80s night and the challenge of making a healthy TV dinner type food, I was on it. 

I’d been hoping to try a bison meatloaf, and this was the perfect opportunity. What’s more TV dinner than meatloaf? Ok, maybe Salisbury steak. But, when cooking for a large group, meatloaf was a much more feasible option.

I based this on McCormick’s Classic Meatloaf recipe with a few tweaks of my own, both for more flavor and to account for the leaner meat of bison vs. your typical meatloaf.


  • 2 lbs ground bison
  • 2 eggs
  • ½ cup seasoned breadcrumbs
  • 2 tsp Worcestershire sauce
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • ½ tsp salt
  • 1 cup ketchup
Full disclosure, this picture is of a half recipe made with 96/4 beef because I really wanted to blog this and wanted to try the recipe with beef to try and appease The Girl. Next time, I’ll definitely go with the bison – the flavor was much better.


  1. Preheat oven to 350°F.
  2. Mix ground bison, bread crumbs, eggs and seasonings in a large bowl. Use your hands to smush (technical term) and knead the ingredients together until well combined.
  3. Shape into a loaf on a shallow baking pan, or use a lightly greased loaf pan to shape.
    *I lined a loaf pan with plastic wrap, put the meat mixture in it, then flipped it onto the baking pan.
  4. Cover the loaf in the ketchup.
  5. Bake for 1 hour and 20 minutes.
I really need to get my food photography lighting setup, but I’m just too lazy.

Serve sliced with mashed potatoes however you like them. And maybe some gravy.

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