Classic Ground Bison Meatloaf Recipe with Oatmeal

Two slices of bison meatloaf on a plate.

5 from 5 votes

Classic Ground Bison Meatloaf Recipe with Oatmeal

My classic bison meatloaf with oatmeal recipe is quick to make and only takes 1 pound of meat. It combines caramelized onions with a sweet and smokey chipotle glaze to make the most delicious bison meatloaf!

Prep Time5

Cook Time40

Total Time45

Course: dinner

Cuisine: American

Keyword: ground bison, meatloaf

Servings:

Calories: 375kcal

Author: Mika Kinney

Equipment

1 skillet
1 large bowl
1 bread pan
1 small bowl

Ingredients

Meatloaf

⅓ cup rolled oats quick cook or traditional
⅓ cup milk cow's or plant-based
1 tablespoon olive oil or avocado oil or butter
⅓ yellow onion diced small, about ¼th of a large onion
1.5 tablespoon minced garlic about 3 cloves
1 pound ground bison or lean beef
1 egg
1 tablespoon Worcestershire sauce
¼ teaspoon pepper
¾ teaspoon salt

Glaze

½ cup ketchup
½ tablespoon pure maple syrup or brown sugar
1 tablespoon yellow mustard or honey or mild dijon mustard
½ tablespoon chipotle peppers in adobo chopped

Instructions

Preheat the oven to 375 degrees. Line a bread pan with foil or parchment paper, leaving enough that you can grab it from above the pan side walls after baking.
Mix the ⅓ cup rolled oats, ⅓ cup milk, ¾ teaspoon salt, and ¼ teaspoon pepper. Let this soak while you move onto the next step.
Heat 1 tablespoon olive oil on a skillet over medium heat. Add the ⅓ yellow onion and 1.5 tablespoon minced garlic and saute until golden brown.
Add all the meatloaf ingredients (1 pound ground bison, 1 egg, 1 tablespoon Worcestershire sauce, the sauteed veggies, and the oat milk mixture) to a large bowl and mix with your hands gently until just combined. DO NOT OVER MIX or it will be tough and gummy.
Add the meatloaf mixture to the foil-lined bread pan, making sure it's spread evenly throughout the pan. Bake for 25 minutes.
While the meatloaf bakes, mix the ½ cup ketchup, ½ tablespoon pure maple syrup, 1 tablespoon yellow mustard, and ½ tablespoon chipotle peppers in adobo in a small bowl.
Remove the meatloaf from the oven and spread the glaze on the top evenly. Return to the oven and broil on high for 5 minutes.
Remove from the oven and leave it to rest for 10 minutes before removing and slicing.

Video

Notes

Helpful Tips

Cut the onions small: The onions should be diced, almost minced to infuse the onion flavor evenly. This also keeps you from getting a big bite of onion randomly.
Soak the oats: If the oats are not soaked, the meatloaf tends to fall apart more easily.
Line the pan: Meatloaf can be difficult to remove from the pan so lining it with foil or parchment paper that is long enough to grab makes this way easier!
Do not over mix! This is the most important tip. Over mixing meatloaf leads to tough and gummy meat - no one wants that.

Common Questions:

Can I bake this meatloaf on a sheet tray or baking pan?

Yes, you can use foil to make a makeshift 8”x3” pan that will sit on top of a sheet tray. Baking times may vary a bit for this different baking method. You can also gently freehand shape it into an oval shape and bake it.

How can I tell when it’s done cooking?

The best way to tell is to use a meat thermometer to make sure it’s cooked to an internal temperature 165 degrees at the center-most part. The top will also be golden brown and the edges retracted in a bit from the pan side walls.

Can the oats be over or under-soaked?

The oats only need to soak for 5 minutes but if they soak longer, that’s fine too! If they are not soaked for 5 minutes, the meatloaf just won’t stay together as well.

What is the best meat for meatloaf?

We think bison is because it is so lean, but lean ground beef (85% or 90% lean meat) also works great. Ground turkey tends to be too lean, and ground pork is too fatty to make meatloaf.

Can I make this in large muffin tins?

Yes, simply adjust the bake time to 15 minutes.

Storage tips

Fridge: To save this in the fridge, keep it sealed in an air-tight container. It will keep for 4 days.

Freezer: Meatloaf can be frozen before or after baking. To freeze it before, Prepare the meat mixture and then cover it with plastic wrap and foil. Defrost or thaw it the night before and continue with baking it as directed.

To freeze it after baking, place the slices in a freezer-safe airtight container. Keep in the freezer for up to 2 months. Let it thaw the night before and then reheat either in the microwave or the oven.

*See the post for additional substitution options and notes.*

Nutrition