Low Sodium Bison & Carrot Meatloaf

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 5 min

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Ingredients

6 servings

For the glaze

1 small red beet (about 4 oz), peeled and roughly chopped
Beets Bunch Fresh Organic Beets Red Beets Cal-Organic Farms® Healthy By Choice Organic Bunch Beets Red Beet
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3 tbsp apple cider vinegar
1 tbsp honey
2 tbsp water
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the meatloaf

1 ½ lb ground bison
2 medium carrots, peeled and grated
½ cup rolled oats
¼ cup milk
1 large egg
2 tbsp fresh parsley, finely chopped
1 tbsp fresh thyme leaves
1 tsp dried oregano
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp olive oil

Instructions

1
Make the glaze: combine the chopped beet, apple cider vinegar, honey, water, and 1/4 tsp salt in a small saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the beet is completely tender when pierced with a fork, about 15 minutes. Transfer to a blender or use an immersion blender and purée until smooth. Return to the saucepan and simmer over medium-low heat, stirring frequently, until thickened to a spreadable, jam-like consistency, about 5 more minutes. Set aside.
2
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with the olive oil.

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