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Mini Bison Meatloaves With Blueberry BBQ Sauce, Goat Cheese & Pickled Red Onion

Mini Bison Meatloaves With Blueberry BBQ Sauce, Goat Cheese & Pickled Red Onion

Serves 6

    Pickled Red Onion

    • 1 large red onion, sliced thin
    • 1 cup apple cider vinegar
    • ½ cup red wine vinegar
    • 2 tablespoons sugar
    • 1 teaspoon salt

    BBQ Sauce

    • 1 cup fresh or frozen blueberries
    • 1 jalapeño, seeded and minced
    • ½ cup ketchup
    • ¼ cup apple cider vinegar
    • 2 tablespoons agave nectar
    • 1 teaspoon molasses
    • 1 teaspoon chili powder
    • ½ teaspoon freshly cracked black pepper

    Meatloaf

    • 2 pounds ground Great Range ground bison
    • 1 small yellow onion, diced
    • 1 small green bell pepper, seeded and diced
    • 1 egg, beaten
    • 1 cup seasoned breadcrumbs
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon garlic powder
    • ½ teaspoon salt
    • Crumbled goat cheese, for serving

    Preheat oven to 425°F. Coat a non-stick muffin pan with cooking spray.

    Transfer the red onion to a small bowl. In a saucepan, bring the vinegars, sugar, and salt to a boil and pour over the onion. Let cool to room temperature.

    In a saucepan, combine the blueberries, jalapeño, ketchup, cider vinegar, agave, molasses, chili powder, and black pepper. Bring to a boil; reduce to a simmer and cook for 10 minutes. Remove from heat and allow to cool slightly.

    In a large bowl, combine the meatloaf ingredients: ground bison, diced onion, bell pepper, egg, breadcrumbs, Worcestershire sauce, garlic powder, and salt. Mix until combined, then divide into muffin cups. Top each meatloaf with a spoonful of BBQ sauce. Bake 20 minutes, then remove from oven and let the meatloaves rest for 5 minutes. Serve each meatloaf topped with goat cheese and pickled red onion.

    Pairing: Rosé

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