Healthier Bison Meatloaf

A slightly healthier take on the dinner-classic.
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: American
Keyword: Bison meatloaf, Healthy Bison Meatloaf
Servings: 8 slices
Calories: 215kcal
Author: Kelli


  • 1 1/2 lb ground bison
  • 1/2 cup oats pulsed into smaller pieces but not into a flour, can also use quick-cooking oats (but not instant)
  • 1/2 cup unsweetened almond milk or milk of choice
  • 1 large organic egg
  • 1 clove garlic minced
  • 1 tsp onion powder
  • 1/2 tsp dried thyme
  • 1 small to medium carrot peeled and finely shredded
  • 1 tablespoon tomato paste
  • 2 tsp Worcestershire sauce
  • Pinch salt and pepper
  • 8- oz tomato sauce
  • 1 tablespoon dijon mustard
  • 1 tablespoon brown sugar


  • Preheat oven to 350 degrees F.
  • Soak the oats in almond milk until softened, about 5 to 10 minutes.
  • Meanwhile, beat the egg in mixing bowl. Add the bison, minced garlic, onion powder, dried thyme, tomato paste, shredded carrot, Worcestershire sauce, and pinch salt and pepper. Mix until just combined.
  • Add in softened oats and milk. Mix until just combined.
  • Place meat mixture into a loaf pan. Or, to help some of the fat drain off during cooking, form the meat into a loaf shape and place either on a baking sheet or on an oven-save cooling rack over a baking sheet. See blog post for more tips.
  • In a small bow, make the tomato topping by stirring together the tomato sauce, mustard, and brown sugar. Spread over the top of meatloaf.
  • Place your baking sheet or loaf pan in the oven and bake 55-60 minutes, or until cooked through.
  • Let meatloaf rest 10-15 minutes before slicing.


I found the best way to re-heat leftovers was by cooking individual slices in a covered skillet with a splash of water, over medium heat. You can also grill leftover slices for a slightly crispier texture. 
Nutrition for ⅛ of recipe: 215 calories, 10 g fat (3 g saturated fat), 13 g carb, 2 g fiber, 4 g sugar, 20 g protein
The Healthy Toast
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