Great Plains Meatloaf

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A.J. Fick

Field Staff Writer at Harvesting Nature

I was born and raised in northeast Pennsylvania, and currently live in the hill country of Texas.I consider myself a western hunter at heart, enjoying glassing vast landscapes and the thrill of the stalk.My motivations as an outdoorsman are rooted in the sustenance and physical aspects.In fact, my largest driving factor for physical fitness is preparing for upcoming hunts and ensuring I’m well prepared to climb mountains and cover ground with a heavy pack.

Latest posts by A.J. Fick (see all)

• Great Plains Meatloaf - January 10, 2022
• Sheds for Salvation - May 8, 2021
• Lone Star Jerky - February 11, 2021

The confluence of the foothills of the Rockies and the western edge of the Great Plains is a magical place where two ecosystems literally collide that I look forward to hunting every year. Whenever I’m there, I can’t help but imagine the millions of bison that once roamed freely across the plains. The antelope that reign king there today are a captivating and unique animal in their own right, but they are missing their plains brethren, the bison.

I decided to reunite them, with a take on a hearty, satisfying meatloaf. With hints of sage to complement the two meats, it’s perfect on a crisp winter day after returning home from a late-season hunt. Enjoy!

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Great Plains Meatloaf

Recipe by A.J. Fick

Servings

4-6

servings

Prep time

15

minutes

Cooking time

1

hour 

15

minutes

Ingredients

• 1 lb Ground Bison

• 1 lb Ground Antelope

• 2 Eggs

• 1 Cup Plain Bread Crumbs (Substitute Gluten-Free if desired)

• ½ Cup Ketchup

• ¼ Cup Brown Sugar

• 1 Tbsp Worcestershire Sauce

• 2 Tsp Grey Poupon Dijon Mustard

• 1 Tsp Garlic Powder or 2 Cloves Fresh Garlic (Pressed)

• ¼ Tsp Ground Black Pepper

• ¼ Tsp Sea Salt

• ¼ – 1/8 Tsp Sage (Vary to Taste)

• 1/8 Tsp Smoked Paprika

Preparation

• Preheat oven to 350 degrees and grease a 9×5 loaf pan with olive oil.
• Combine all of the ingredients together and mix evenly by hand or with the help of an electric stand mixer.
• Transfer the mixture to the loaf pan and shape. Then place in the oven for 75 minutes or until the internal temperature reaches 155 degrees.
• Once pulled from the oven, let it rest a few minutes before cutting and serving.