Grass-Fed Bison Meatloaf

Servings: 8
Preparation Time: 30 minutes preparation; 90 minutes+ bake

Ingredients:

• 2 pounds grass-fed bison
• 2–3 tablespoons Expeller-Pressed Coconut Oil
• 1 large onion, coarsely chopped
• 2 carrots, finely chopped (or grated with large grater holes)
• 2 celery ribs, finely chopped
• 1/2 large red bell pepper, coarsely chopped (optional)
• 2–3 cloves garlic, finely chopped (optional)
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried basil
• 1 teaspoon celery seed
• 1 teaspoon dried thyme
• 3 tablespoons Worcestershire sauce
• 2 teaspoons pink Himalayan Salt
• 1 teaspoon freshly ground black pepper
• 2 eggs, (large), beaten
• 1/2 cup homemade breadcrumbs

Directions:

Preheat oven to 350 degrees F.

Place thawed bison in large mixing bowl and break up into coarse chunks.

In a large pan, heat coconut oil. Add onions, carrot, and celery and sauté until vegetables begin to soften. Add bell pepper and garlic and sauté three minutes more. Add oregano, basil, celery seed, thyme, WOR sauce, salt, and black pepper and sauté one more minute.

Add sautéed vegetable herb mixture to bison and combine. Add beaten eggs and breadcrumbs and mix thoroughly.

Form the meat mixture into a glass baking dish lightly greased with coconut oil (this amount fits perfectly in a 7 X 10-inch pan). Cover with foil, shiny side down, and bake 30 minutes. Reduce oven temperature to 325 degrees and bake 60 to 80 minutes more until internal meat temperature reads 160 degrees. Remove the foil about 20 minutes before end of baking time to brown and crisp up the top.

This recipe makes about 8 servings. It’s delicious hot and served with vegetables and rice or cold in a meatloaf sandwich.

Recipe and photo submitted by Mary, Des Moines, IA.

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Nourishing, DELICIOUS, and hearty without being heavy, this easy-to-make dish is a favorite around our house! Feel free to add whatever veggies you may happen to have on hand, the more the merrier!

Curried Beef and Veggie Pasta

Servings: 4
Preparation Time: 30 minutes

Ingredients:

• 1/2 large onion, thinly sliced and cut into 1/2-inch strips or diced
• 1/2 green pepper, diced
• Virgin Coconut Oil
• sea salt and freshly cracked pepper
• 2 garlic cloves
• 1/4 cup white wine
• 8 ounces baby bella or any desired kind of mushroom, sliced
• 1/2 pound ground grass-fed beef or bison
• 1/2 tablespoon turmeric
• 1/2 tablespoon yellow curry powder
• one 28-ounce can diced tomatoes
• 4 servings rice pasta, any style, prepared to package directions

Directions:

Preheat cast iron skillet to medium-high heat. Sauté onions and green peppers with 1 tablespoon coconut oil and a dash of salt (to bring out the onion’s sugar and make them sweeter) until onions begin to be see-through. Add garlic to toast, add wine, and allow to absorb into veggies. Add mushrooms, salt, and pepper and more coconut oil as needed.

When mushrooms are mostly cooked through, turn down to medium or medium-low heat and add beef or bison, salt, pepper, spices, and coconut oil as needed. Sauté until meat is cooked through, add tomato sauce, and simmer to allow flavors to combine.

Serve over rice pasta and sprinkle with organic, shredded Italian cheese.

Recipe and photo submitted by Lydia, Salem, VA.

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Bratwursts (brats) are a traditional German sausage and are popular this time of year, as they are usually served up in German “Oktoberfests” in Germany and other places with large German populations. Besides cooking these sausages on the grill, they are often simmered in a slow cooker with onions and beer in traditional German style, producing a nice tender sausage by softening the hard casing. Our brats are the healthier variety made from grass-fed bison rather than the traditional pork scraps.

Grass-fed Bison Beer Brats

Servings: 8
Preparation Time: 5 minutes

Ingredients:

• 1 tablespoon coconut oil
• 8 bison brats
• 1 bottle (12 ounces) organic beer
• 1 medium-sized onion, sliced

Directions:

Heat oil in a large pan over medium-high heat. Brown the brats briefly on each side to seal in the juice but keep the insides raw.

Arrange the brats in the bottom of a slow cooker and pour beer over top. Add the sliced onion.

Cook on low for 4–5 hours or until done. Serve with ketchup, mustard, sauerkraut, and other relishes and toppings of choice.

Recipe courtesy of Marianita Shilhavy.

Recipe prepared by Marianita Shilhavy and photographed by Jeremiah Shilhavy.

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