Dogwood Canyon Bison Meatloaf Recipe

Prepare aromatics

Preheat oven to 375°F (190°C). Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the finely diced onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Remove from heat and let cool slightly.

Mix meatloaf

In a large bowl combine 1.5 lbs ground bison, 3/4 cup panko (reserve remaining for texture if desired), the cooled onion and garlic, 1/2 cup whole milk, 2 eggs, 1 tablespoon chopped fresh thyme, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1.5 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper. Gently mix with your hands or a spatula until just combined — avoid overworking to keep the loaf tender.

Form and sear

Shape the mixture into a compact loaf (about 8–9 inches long) and place on a rimmed baking sheet or in a shallow roasting pan. Heat a skillet over medium-high heat with a drizzle of olive oil and sear the bottom and sides of the loaf 1–2 minutes per side to develop color (optional but adds flavor). Return the loaf to the baking sheet.

Glaze and roast

Brush a couple tablespoons of the prepared apple butter glaze (see glaze directions) over the top of the meatloaf. Roast in the preheated 375°F oven until internal temperature reaches 160°F (71°C), about 45–55 minutes depending on thickness. Halfway through cooking, brush again with glaze. If glaze begins to darken too quickly, tent loosely with foil.

Rest

Remove meatloaf from oven and let rest 10–12 minutes before slicing to allow juices to redistribute. Spoon any pan juices and an additional light brushed layer of glaze over slices before serving.

While oven is preheating, combine 3/4 cup apple butter, 2 tablespoons packed brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon soy sauce and 1/4 teaspoon red pepper flakes (if using) in a small saucepan over medium-low heat. Stir until the sugar dissolves and the glaze is glossy and slightly thickened, about 4–6 minutes. Remove from heat and set aside. Reserve a few tablespoons for finishing the meatloaf after roasting.

Cook potatoes

Place 2 lbs peeled and cubed Yukon Gold potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–18 minutes.

Mash and finish

Drain potatoes well and return to the pot off heat for 1 minute to allow excess moisture to evaporate. Add 3 tablespoons unsalted butter, 6 oz Boursin cheese, and 1/2 cup heavy cream. Mash to your desired texture with a potato masher or ricer until smooth and creamy. Season to taste with 1 teaspoon salt and 1/2 teaspoon black pepper. Keep warm until plating and sprinkle with sliced chives just before serving.

Prep and roast

Increase oven temperature to 400°F (205°C) when meatloaf is resting or coordinate timing so mushrooms roast during the last 20 minutes of meatloaf cooking. On a rimmed baking sheet toss 1 lb mixed wild mushrooms with 2 tablespoons olive oil, 2 smashed garlic cloves, 1 teaspoon chopped fresh rosemary, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Spread in a single layer and roast at 400°F for 12–18 minutes, stirring once halfway through, until edges are browned and mushrooms have released their juices. Remove garlic cloves before serving if desired.

Finish

Taste and adjust seasoning. If you like, add a small knob of butter (about 1/2 tablespoon) and toss to gloss before plating.

When mushrooms are nearly done, blanch or sauté snap peas. For a quick sauté: heat 1 tablespoon butter in a skillet over medium-high heat. Add 10 oz trimmed snap peas and toss 2–3 minutes until bright green and just tender-crisp. Remove from heat, add 1 teaspoon lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; toss to coat. Keep warm.

Slice the rested meatloaf into thick slices. On each plate, spoon a generous portion of Boursin mashed potatoes, arrange 2–3 slices of meatloaf alongside, and drizzle with any reserved apple butter glaze and pan juices. Add a portion of roasted wild mushrooms and a small pile of buttered snap peas. Garnish with chopped fresh parsley and additional chives if desired. Serve immediately.