Bison Portobello Meatloaf
This hearty dish will bring all of whichever gender you wish to be brought into your yard. I like how the portobello is a nice meaty complement to the lean bison. And this is an original recipe, yay!
1 lb ground free range bison (or grass-fed organic ground beef)
1 finely chopped yellow onion
1-2 tablespoons ghee/clarified butter or coconut oil
1 large or 2 smaller portobello mushroom cap(s) – about 1 cup, with stems removed, diced in chunks
Dash balsamic vinegar (optional)
1/2 cup shredded or grated sweet potato*
1/2 cup almond meal/flour*
1 cup sugar-free ketchup or marinara sauce (2/3 for loaf, 1/3 for topping)
3 large eggs, lightly beaten
1 teaspoon ground thyme or your favorite Italian seasoning
1/2 teaspoon crushed red pepper or 1/4 teaspoon cayenne (optional)
1 teaspoon salt
1/2 teaspoon ground black pepper
* If you eat oats, you can substitute 1 cup quick-cooking oats for the almond meal and sweet potato. The point is to have some starch to bind the meat into its loafy loveliness.
Position a rack in the center of the oven. Preheat to 350 F. Lightly grease a 9 x 5 – inch loaf pan. (Or you can make it free form on a baking sheet, allegedly.)
Heat the butter or oil in a skillet. When melted, add the onion and cook, stirring often, until translucent. Then add the portobello mushroom. Splash a dash of balsamic vinegar to add a little depth and acidity if you like, and cook until the mushrooms are a little soft and the vinegar cooks off, just a minute or so, then remove from the heat.
Combine the remaining ingredients in a large bowl (reserving 1/3 c. of the sauce for the topping) and then add the onion/mushroom mixture from your skillet into the bowl.
Knead the mixture gently with your hands until everything is well blended.
Fill the loaf pan with the meat and mushroom mixture. Bake until the meat is firm to the touch and has shrunk from the sides of the pan or until an instant-read thermometer inserted in the center of the loaf reads 160 F. This takes about 1 to 1 1/4 hours. Let rest for 15 minutes, and serve with the remaining sauce. Or tons of ketchup, I won’t tell.
I served it with some salad, avocado and beet kraut. Yum! (I wish I had a better picture. I am learning this photography stuff.)