Portobello Bison Meatloaf

One amazing meatloaf big enough to share with a family and friends... Or make leftover meatloaf sandwiches. Enjoy.




8 ounces portobello mushrooms, sliced 2 tablespoons butter 1 pinch kosher salt 10 ounces bison sirloin, 1 inch cubed 10 ounces lean beef chuck, 1 inch cubed 10 ounces ground pork 1 carrot 1 small onion rough chopped Half bell pepper (any color) rough chopped 1.5 teaspoon kosher salt 1 teaspoon ground black pepper 4 ounces panko bread crumbs 2 teaspoons dried tarragon 1 while egg Glaze: ⅓ cup ketchup 2 tablespoons worcestershire sauce 1 teaspoon liquid smoke 1.5 teaspoon cayenne pepper 1 tablespoon honey

Nutritional information

No nutrition information available


Preheat oven to 325 degrees For mushrooms: Add 2 tablespoons butter to skillet and place over medium heat. Once butter stops foaming, add mushrooms and a pinch of kosher salt. Sauté until mushrooms are deep, golden brown and have given off most of their juices. Set aside to cool. For the meat loaf: Working in stages, place processed items into a large mixing bowl. First, add cubed bison sirloin to bowl of a food processor. Pulse 10-15 times until coarsely ground. Add to large mixing bowl. Repeat same procedure with beef chuck. Repeat with mushrooms, onions, bell peppers and carrot. Add ground pork, panko, herbs, salt and pepper. Mix gently with fingertips until all ingredients are thoroughly mixed. Do not squeeze mixture. Add egg and gently work until well distributed throughout. Shape meatloaf as desired and place on parchment lined baking sheet and place baking sheet in oven. Meanwhile, combine all ingredients for glaze and whisk to combine. After meatloaf has been in oven for 15 minutes, remove and brush on glaze. Return to oven and bake until internal temperature of 155 has been reached, about 25-40 minutes longer. Remove from oven and gently tent with foil for 10 minutes. Slice and serve with any remaining glaze over garlic mashed potatoes.