Contains no chemical free flowing agents. Please keep lid closed and store in cool, dry place. Mix if caked. Contains soy
Powder
106g
Sprinkle generously on your favorite meals 15 minutes before cooking or grilling.
- Powder
- Brings our flavours
- Absent of harmful chemicals and GMOs
- Not overpowering
- Gluten Free, no MSG, Vegan
- Pure delight with low sodium
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Italian Layered Bison Meatloaf
By: Recipes by Holistic Nutritionist
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. 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. 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!
Serves 4-6
- Gluten Free - Dairy Free - Corn Free - Sugar Free
Ingredients:
Roasted Vegetables
- 4 mushrooms, diced
- 2 cloves garlic, minced
- 1/4 teaspoon dried basil
- 1/2 red onion, diced
- 1 small zucchini, diced
- 1/4 teaspoon dried oregano
- 1/2 red pepper, diced
- 1 tablespoon coconut oil, melted
- pinch ground pepper
- 1/2 cup broccoli florets, cut into bite sized pieces
- 1/4 teaspoon himalayan rock salt
The Meat Loaf
- 1 tablespoon coconut oil
- 2 eggs
- 2 tablespoon ground flax seed
- 1 small yellow onion, diced
- 1/4 cup tomato paste
- 1/4 teaspoon himalayan rock salt
- 2 celery sticks, diced
- ¼ cup of beef broth
- pinch ground pepper
- 2 lbs ground grass fed and finished bison
- 3/4 cup quinoa flakes
Middle Layer
- ½ cup marinara sauce
- ½ cup daiya cheese, mozzarella
- 2 no cook rice pasta lasagna noodles
Directions:
- Turn your oven to 375F and grab a baking sheet and an 8x4 pan, grease or line both of them with silicon mat.
- 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. Lay contents of the bowl on the baking sheet and bake for 40 minutes – making sure to turn over at least once.
- In a large skillet, melt some coconut oil and sauté onions and celery until they are translucent. Medium to low heat is recommended.
- In a separate bowl combine bison, eggs, tomato paste, broth, quinoa flakes and flax. Mix thoroughly.
- Grab your 8x4 pan and gently press half of the meat loaf mixture into it. Set the rest of the bison contents aside for now.
- Now that your vegetables should be done, change your oven temperature to 350F.
- Time for the layers! Spread half of the following on top of the bison meat; marinara sauce, roasted vegetables, daiya cheese and lasagna noodles (laid length ways). Repeat layering again in same order, minus the noodles!
- Add on remaining bison meat and press gently, forming a nice smooth covering and place in the oven.
- Cook meatloaf until your meat thermometer reads 160F, but depending on your oven, allow at least 75-85 minutes for this meal to cook.
- For best results, allow the meatloaf to sit for a bit before cutting and serving.
Make It This Way
If you’re not sold on the bison meat, you can still make this meatloaf and just substitute it for regular ground beef, or try using pork or turkey for a lighter protein.
Try This
While meatloaf is a very comforting dish, it can be a little on the heavier side so why not try serving it with a lighter side dish! A fresh leaf salad, or a caprese salad to keep with the Italian theme – will bring out the flavors more and you’ll still be able to go back for seconds.
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