Made with bison, oats, and a homemade tomato topping, this healthy bison meatloaf recipe will quickly become a family-favorite.
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If there was one recipe that people feel their mom makes the best of, meatloaf would likely be it.
While I won’t even try to compete with your mother’s recipe, I will offer you this slightly healthier take on the mom-classic.
Now I fully admit that as a kid, I hated meatloaf. I’d eat the ketchup off the top and then ask for something else for dinner. So, once I got to college and started cooking for myself, I decided I’d never have to eat meatloaf again. That was until I met my husband.
This healthy bison meatloaf was developed as a way to satisfy my husband’s request for meatloaf and the dietitian side of me.
Not only is bison healthier than beef, but I find that it tastes better too! Let me show you how to make this healthier dinner classic!
Curious how to make this meat-heavy recipe healthier?
Here’s how I do it:
Yes, bison has half the amount of saturated fat as beef yet is higher in protein. It’s also lower in calories while still providing about the same amount of iron and zinc.
Plus, depending on where you live, it isn’t always that much more expensive. Especially when you take into consideration that bison is almost always pasture-raised and more likely to be grass-fed.
While bison is slightly sweeter than beef, the difference is so subtle that your family won’t likely be able to tell a difference!
If you’ve made meatloaf before, then this healthy bison meatloaf recipe is pretty straightforward. The only difference is soaking your oats in the milk for about 10 minutes, or until they’re softened.
Let’s discuss the pros and cons of each!
If you tried this Healthy Bison Meatloaf or any other recipe on the blog let me know how you liked it by leaving a comment/rating below!
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thanks for this. i was wondering what ingredients were for the topping since it does not say
Hi Jen. I apologize as the recipe card doen’t make it obvious, but the topping ingredients are the last three in the list (8- oz tomato sauce,
1 tablespoon dijon mustard, and 1 tablespoon brown sugar). Instructions for the sauce are in step 6.
I am notorious for not reading through a recipe fully before cooking it! The same was true for this one. I added all the ingredients together and mix it thoroughly before reading that some of it was reserved for the topping only! I have to tell you, it turned out amazing! Try it! Moist and delicious. Cooking time and temp the same.
I’m so glad it still turned out well!! Thanks for the feedback Joy!
Just enjoyed the meatloaf! It was moist, delicious and sliced up like a dream. Thank you for the mustard clarification.
I’m so glad you liked it! You’re welcome – it’s always helpful when people ask questions as it’s easy to forget to specify.
Looking forward to trying this recipe! With the dijon mustard are you using whole mustard grains, ground up mustard or mustard in a jar?
Hope you like it! I used coarse dijon mustard from a jar.