11 August 2010

Bison Vegetable Meatloaf

Bison Vegetable Meatloaf
Adapted from Bobby Flay

3 tablespoons olive oil
1 large zucchini, finely diced
2 red bell pepper, finely diced
2 large carrots, finely diced
Salt and freshly ground black pepper
2 large eggs, lightly beaten
2 tablespoon finely chopped fresh herbs- thyme, margoram, basil, oregano
1 pound ground bison
1 pound ground organic beef
1 cup panko (Japanese) bread crumbs
1/2 cup freshly grated Romano or Parmesan
1 cup tomato sauce, divided
2 tablespoons balsamic vinegar

Preheat oven to 425 degrees F.

Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, carrots, and salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool.

Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the tomato sauce, balsamic vinegar, and the cooled vegetables and mix until just combined.

Mold the meatloaf on a baking sheet lined with parchment paper. Top loaf with remaining tomato sauce. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.