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This easy bison meatloaf is the ultimate comfort food. Made with ground bison meat, tangy ketchup, and savory seasonings, it makes for the perfect easy weeknight meal.
Bison meatloaf is a delicious and healthy alternative to traditional beef meatloaf. Bison is leaner and has less fat and calories than beef. Bison is high in protein and rich in flavor, making it a great choice for those looking to eat healthier. This bison meatloaf recipe is such an easy recipe, making it perfect to make any night of the week.
Ground bison- You can find ground bison in most grocery stores nowadays, but if you can't find ground bison you can use ground beef, ground pork, or ground turkey.
Almond flour- You can use gluten-free bread crumbs instead of almond flour. Or regular bread crumbs if you aren't gluten-free.
Ketchup- You can substitute ketchup with tomato paste or tomato sauce. If using tomato paste, add one tablespoon of tomato paste to a small bowl and add a tiny bit of water to it and mix together to make the same consistency as ketchup.
Egg- I have not tried to make this with a flax egg, but I would imagine it would work just fine if you have an egg allergy.
Thyme- If you don't have thyme you can use Italian seasoning which will give this some nice Italian flavors.
Step by step
- Dice the celery and onion and cook on medium heat with avocado or olive oil until tender. About 5 minutes.
- Whisk the eggs in a small bowl.
- Add the cooked celery and onion, ground bison, whisked eggs, dried thyme, ¼ cup of ketchup, one cup almond flour, salt, black pepper, onion powder, and garlic powder to a large bowl.
- Using a fork or your hands, mix everything together.
- Spray a loaf pan with avocado oil or olive oil spray and fill the loaf pan with the meat mixture. If you don't have a meatloaf pan, you can shape the meat mixture into an oval shape and place it on a baking pan.
- Cover the top of the loaf with the remaining ¼ cup of ketchup. Bake at 350 degrees Fahrenheit uncovered for one hour or until the center-most part of the meatloaf has an internal temperature of 160 degrees Fahrenheit on a meat thermometer. Sprinkle fresh thyme on top of the loaf when done.
Frequently asked questions
Bison meat is leaner than beef. It has fewer calories, less fat, and more protein than beef making it a healthier choice.
You can cook a meatloaf in a metal or a glass loaf pan, but a metal loaf pan is best because it conducts more heat which is better for dense meatloaf.
Meatloaf can be cooked uncovered but if you are afraid of it burning then you can cook the meatloaf covered for the first 45 minutes and then uncovered for the last 15 minutes.
The meatloaf tends to crumble a little if you cut it and serve it right out of the oven. Let your meatloaf rest for at least 10 minutes before serving it; it will hold together better.
You can line the bottom of your loaf pan with parchment paper if you don't have avocado spray or are afraid of it sticking to the pan.
What to serve with
Here are some great ideas for what to serve with this Whole30 meatloaf recipe.
- dairy free creamed spinach
- green beans
- mashed potatoes or sweet potatoes
- roasted vegetables
- dairy free cornbread
- a simple salad
- dairy free coleslaw
Storing and reheating
You can store your leftover meatloaf in an airtight container in the refrigerator for up to 5 days.
I usually reheat my meatloaf slices in the microwave but you can also reheat the slices in the oven. Reheat in the oven at 250 degrees Fahrenheit in a shallow dish with a bit of beef broth (about one tablespoon), cover it with foil and bake for 20-25 minutes.
Did you make this recipe? Please leave a star rating or comment! Your feedback is so important to me.
Easy Bison Meatloaf
- 2 pounds Ground Bison
- 2 Eggs
- 1 cup Diced Celery
- 1 cup Diced Onion
- 1 cup Almond Flour
- 2 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 3 tablespoon Dried Thyme
- ½ cup Ketchup
- ½ teaspoon Salt
- 1 teaspoon Pepper
- Preheat the oven to 350 degrees Fahrenheit.
- Add avocado or olive oil to a pan and heat to medium heat. Dice the celery and onions and cook on medium heat for about 5 minutes or until the onions are translucent in color.
- While the celery and onion are cooking, add the eggs to a small mixing bowl and lightly whisk them.
- To a large mixing bowl, add the whisked eggs, the bison, almond flour, garlic powder, onion powder, thyme, cooked celery and onions, ¼ cup of ketchup, salt, and pepper.
- Combine the ingredients with your hands or a fork.
- Once the mixture is combined, add it to a meatloaf pan and top it with the rest of the ketchup (¼ cup).
- Cook uncovered for 1 hour or until it has an internal temperature of 160 degrees Fahrenheit
- sauté pan
- meatloaf pan
- Large mixing bowl
*nutrition information is an approximateShare this recipe on Facebook
This meatloaf is delicious!!! I am new to the gluten-free, dairy-free world and this recipe just made my day! Thank you Kaleena for sharing this. As a side note: I did not have celery do I added a carrot 🙂
Thank you so much Dani! I am so glad you like it and subbing the celery for carrots sounds delicious!
Love, love, love!!!!