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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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

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.

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.