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Sliced bison meatloaf with a ketchup glaze on parchment paper, garnished with chopped herbs, surrounded by bowls of green beans and fresh parsley.
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Bison Meatloaf Recipe

Lean ground bison in a classic glazed meatloaf - built with sautéed onions and a chili sauce glaze that caramelizes on top. Pull it at 160°F and rest it 10 minutes before slicing.
Prep Time20 minutes
Cook Time1 hour
10 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 409kcal
Author: Kita Roberts

Equipment

Ingredients

For the Meatloaf:

  • 1 cup yellow onion diced (about 1 medium)
  • 2 tablespoons olive oil
  • 2 pounds ground bison
  • 2 large eggs beaten
  • tablespoon Worcestershire sauce
  • ¾ cup plain breadcrumbs or pork panko if keeping it low-carb
  • ⅓ cup chili sauce
  • 2 teaspoons Italian seasoning
  • 1½ teaspoons fine sea salt
  • 1 teaspoon granulated garlic
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes optional

For the Glaze:

  • ⅔ cup chili sauce
  • 2 tablespoons light brown sugar packed
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce

Instructions

Prep

  • Preheat oven to 350°F. Lightly oil a cast-iron skillet or rimmed baking dish.

Sauté the Onions

  • Heat olive oil in a medium skillet over medium heat. Add onions and cook 5–6 minutes until soft and lightly golden. Remove from heat and let cool 5 minutes.
    A stainless steel saucepan containing sautéed, browned onions sits on a dark countertop.

Mix the Meatloaf

  • In a large bowl, combine bison, eggs, Worcestershire sauce, chili sauce, breadcrumbs, Italian seasoning, salt, granulated garlic, black pepper, and red pepper flakes. Mix by hand until just combined; do not overwork. Fold in the cooled onions and the oil from the pan.
    A clear glass bowl containing raw ground bison mixed with seasonings, placed on a dark countertop.

Shape and Glaze

  • Form into a loaf about 2 inches thick and place in the prepared pan.
    Raw bison meatloaf mixture shaped into a loaf sits in a black cast iron skillet on a dark, marbled surface.
  • Stir together glaze ingredients and brush evenly over the top.
    A cooked bison meatloaf covered in chili sauce sits in a black cast iron skillet on a dark, marbled surface.

Bake

  • Bake 55–60 minutes until internal temperature reads 160°F in the center. Tent with foil if glaze darkens before loaf is done.

Rest and Slice

  • Let meatloaf rest 10 minutes before slicing.
    A cooked bison meatloaf with a chili glaze sits in a black cast iron skillet on a dark countertop.

Notes

  • Bison is leaner than beef — do not overwork the mix or overcook past 160°F or it will dry out fast.
  • The oil from the sautéed onions goes into the meat mixture — don't discard it.
  • Store leftovers wrapped tightly in the fridge for 3–4 days or freeze up to 3 months.
  • Reheat slices at 300°F covered with foil for 15–20 minutes.

Nutrition

Serving: 1serving | Calories: 409kcal | Carbohydrates: 27g | Protein: 36g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 138mg | Sodium: 1443mg | Potassium: 783mg | Fiber: 3g | Sugar: 12g | Vitamin A: 427IU | Vitamin C: 9mg | Calcium: 82mg | Iron: 6mg