Now that your vegetables should be done, change your oven temperature to 350F. Set the rest of the bison contents aside for now. ![]() Grab your 8x4 pan and gently press half of the meat loaf mixture into it. In a separate bowl combine bison, eggs, tomato paste, broth, quinoa flakes and flax. In a large skillet, melt some coconut oil and sauté onions and celery until they are translucent. Lay contents of the bowl on the baking sheet and bake for 40 minutes – making sure to turn over at least once. Combine the mushrooms, onions, peppers, garlic, zucchini and broccoli in a bowl and coat with coconut oil, basil, oregano, salt and pepper – this really enhances the flavor of your vegetables. Turn your oven to 375F and grab a baking sheet and an 8x4 pan, grease or line both of them with silicon mat. 2 lbs ground grass fed and finished bison ![]() ![]() 1/2 cup broccoli florets, cut into bite sized pieces Gluten Free - Dairy Free - Corn Free - Sugar Free It’s a great way to change up your dinner routine, and has an all round taste that will have everyone coming back for seconds! This Italian stuffed bison meatloaf blows through tradition and turns this family meal into a gastro style main course you’d over pay for at a restaurant. If you like the hearty, classic English style meatloaf and love blurring the lines between old and new – then you better sit down for this one.
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