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
1 lb Ground Bison
1 lb Ground Antelope
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
- 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.