Jul 13 2026
Restaurants›Thunder Bay Grille Rockford›Bison Smoked Meatloaf Recipe

Bison Smoked Meatloaf Recipe

Inspired by Thunder Bay Grille Rockford
Time3h
Serves6

smoked in-house bison served with parmesan mashed potatoes, roasted mushroom medley, demi-glace and roasted broccolini

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Ingredients

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For the Bison Meatloaf

For the Parmesan Mashed Potatoes

For the Roasted Mushroom Medley

For the Roasted Broccolini

For the Demi-Glace

Method

For the Bison Meatloaf

  1. 1

    Prepare the Meatloaf

    In a large mixing bowl, combine the ground bison, breadcrumbs, eggs, chopped onion, minced garlic, Worcestershire sauce, ketchup, salt, black pepper, smoked paprika, and chopped parsley. Mix until just combined.

  2. 2

    Shape and Bake

    Transfer the meat mixture to a loaf pan and shape it into a loaf. Preheat the smoker to 225°F (107°C). Smoke the meatloaf for about 2 hours or until it reaches an internal temperature of 160°F (71°C).

For the Parmesan Mashed Potatoes

  1. 3

    Cook the Potatoes

    In a large pot, add the cubed potatoes and cover with cold salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.

  2. 4

    Mash and Mix

    Return the potatoes to the pot. Add butter, heavy cream, grated Parmesan cheese, salt, and black pepper. Mash until smooth and creamy. Set aside and keep warm.

For the Roasted Mushroom Medley

  1. 5

    Prepare the Mushrooms

    Preheat the oven to 400°F (200°C). In a large bowl, toss the mixed mushrooms with olive oil, minced garlic, salt, and black pepper until evenly coated.

  2. 6

    Roast the Mushrooms

    Spread the mushrooms on a baking sheet in a single layer. Roast in the preheated oven for about 20 minutes, until browned and tender.

For the Roasted Broccolini

  1. 7

    Prepare the Broccolini

    On a baking sheet, toss the broccolini with olive oil, salt, and black pepper until well coated.

  2. 8

    Roast the Broccolini

    Roast in the oven at 400°F (200°C) for about 15-20 minutes, until the broccolini is tender and slightly charred.

For the Demi-Glace

  1. 9

    Make the Demi-Glace

    In a saucepan over medium heat, combine the beef stock, red wine, and minced shallots. Simmer until reduced by half, about 30 minutes.

  2. 10

    Finish the Sauce

    Stir in fresh thyme, butter, salt, and black pepper. Cook for an additional 5 minutes, then strain the sauce to remove solids.

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