Bison Meatloaf with Butternut Squash Puree and Sautéed Brussels Sprouts

Bison Meatloaf with Butternut Squash Puree and Sautéed Brussels Sprouts

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Biltmore Estate Cabernet Sauvignon

Looking for the perfect Biltmore wine to pair with this dish? We have just the selection for a truly tasty meal.

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54321

10/16/13

Fab

By Patricia DeSanto

We truly enjoyed this recipe,we use bison often and have never used yogurt in a meatloaf before,I used Greek instead of regular,it was superb.Butternut and Brussels were a great side with this also,this was a wonderful fall dish.Hats off!

 


When it comes to comfort food, nothing satisfies like meatloaf. For a leaner take on the traditional recipe, our Biltmore chefs updated the classic dish with bison plus a helping of hearty harvest vegetables.

Serves 3–4

Preparation Time: 1 hour 30 minutes


Meatloaf Ingredients

  • 1 pound ground bison
  • 2 celery stalks diced
  • 2 carrots diced
  • 1 yellow onion diced
  • 1 tablespoon fresh thyme
  • 1 cup plain Greek yogurt
  • 1 cup panko bread crumbs
  • 1 egg slightly beaten
  • 2 cloves garlic minced

Sauce Ingredients

  • 1 (15-ounce) can diced tomatoes
  • ½ cup low sodium chicken or beef broth
  • 1 tablespoon red wine vinegar
  • Salt and pepper

Butternut Puree Ingredients

  • 1 large butternut squash - peeled seeded and diced in 1-inch pieces
  • ½ cup skim milk
  • 1 tablespoon butter
  • Salt and pepper
  • ½ teaspoon sherry or red wine vinegar

Brussels Sprouts Ingredients

  • 1 pound fresh Brussels sprouts halved
  • 2 tablespoon olive oil
  • Salt and pepper to taste
  • 1 clove minced garlic
  • 1/3 cup water
  • Fresh lemon juice to taste

Preparation Instructions

Meatloaf:
Heat oven to 375 degrees. Sauté the celery, carrots, and onion until soft and lightly browned. Cool slightly and gently combine with remaining meatloaf ingredients. Pat mixture into a traditional bread loaf pan or shape by hand and place onto a sheet pan. Cook in oven for 45 minutes–1 hour to an internal temperature of 160 degrees. Pour sauce over meatloaf and let stand 10 minutes before slicing.

Sauce:
Combine the tomatoes, broth, and vinegar in a small sauce pan over medium-low heat. Simmer, adjusting heat as necessary about 30 minutes or until tomatoes break down into a sauce. Season with salt and pepper.

Butternut Puree:
Cook diced butternut squash in 2 quarts of boiling water until easily pierced with a knife, about 20 minutes. Drain, return to sauce pot and add milk, butter, and salt and pepper. Mash well, stir in sherry vinegar, and reserve in a warm area.

Brussels Sprouts:
Preheat a heavy-bottomed sauté pan or skillet over medium-high heat. Add olive oil and Brussels sprouts to pan and season with salt and pepper. Cook about 8 minutes or until browned and almost tender. Add garlic and cook another minute before adding 1/3 cup water. Cook about 2 minutes or until water is evaporated. Remove from heat and season with lemon juice.