Chestnut Free Bison & Carrot Meatloaf
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Learn more →Ingredients
6 servings
For the glaze
- 1 small red beet (about 4 oz), peeled and roughly chopped
- 3 tbsp apple cider vinegar
- 1 tbsp honey
- 2 tbsp water
- ¼ tsp salt
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
- 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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