Bison Meatloaf with Butternut Squash Puree and Sauteed Brussels Sprouts
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 people
Preparation Time: 1:30
Cooking Time: 0:00
This Recipe Pairs With:
- 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
- Butternut Puree Ingredients
- 1 large butternut squash - peeled seeded and diced in 1-inch pieces
- ½ cup skim milk
- 1 tablespoon butter
- 1/2 teaspoon sherry or red wine vinegar
- Brussels Sprouts Ingredients
- 1 pound fresh Brussels sprouts halved
- 2 tablespoons olive oil
- 1 clove minced garlic
- 1/3 cup water
- Fresh lemon juice to taste
- 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.
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