Itâ€™s time for some cold weather comfort food. For those of you party poopers who donâ€™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, thereâ€™s something that CrossFit Open workouts and Jewish holidays have in common: the general premise that â€œthey (Dave Castro) tried to kill us. We won. Letâ€™s eat!â€ Yes, I realize that probably only 1% of you reading this will get that, but truth be told, I didnâ€™t delete it because it made me laugh. Anyway during The Open, members of the CrossFit community gather together the eve after the weekâ€™s Open WOD announcement for what we call Friday Night Lights (yeah we know itâ€™s not original, but we like it anyway).
At CrossFit Kilterâ€™s FNL, we have theme nights, friendly in-house team competition, and of course, food. The Powers That Be at Kilter decided to have â€œhealthyâ€ themes for the potluck smorgasbord weâ€™d enjoy after everyone finished working out. Iâ€™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.Â
Iâ€™d been hoping to try a bison meatloaf, and this was the perfect opportunity. Whatâ€™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 McCormickâ€™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
- Â½ cup seasoned breadcrumbs
- 2 tsp Worcestershire sauce
- 1 tsp onion powder
- Â½ tsp garlic powder
- Â½ tsp black pepper
- Â½ tsp salt
- 1 cup ketchup
- Preheat oven to 350Â°F.
- 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.
- 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.
- Cover the loaf in the ketchup.
- Bake for 1 hour and 20 minutes.
Serve sliced with mashed potatoes however you like them. And maybe some gravy.