Colorado Proud

Each month the Colorado Department of Agriculture features a different commodity to highlight the variety and quality of products grown in the state.

National Bison Day is celebrated in November every year. Nearly 400,000 head of bison live on public and private lands across North America. Bison meat is very high in protein and a great source of iron. It cooks faster than beef, so prepare over lower heat and watch carefully to avoid overcooking. Look for Colorado bison at a local grocery store or at restaurants across the state.

The following recipe is provided by Chef Jason K. Morse, C.E.C., of 5280 Culinary, LLC. Visit www.coloradoproud.org for a complete list of recipes.

Bison Meatloaf

2 pounds ground bison
1/4 cup sweet yellow onion, minced
1 1/2 tablespoons sweet barbecue seasoning blend
2 tablespoons barbecue seasoning blend
1 tablespoon fresh garlic, minced
1 teaspoon dried italian herbs
3 eggs
1 cup unseasoned panko bread crumbs
1 cup jalapeno jack cheese, shredded
1/2 cup sweet barbecue sauce

In a large stainless steel mixing bowl, add the bison, onion, seasonings and garlic, and mix well. Add the eggs, cheese and breadcrumbs, and mix well to combine, then add barbecue sauce to taste.

Form into two loaves and keep cold in the refrigerator until needed. Preheat oven to 375 F.

Place meatloaf onto a sheet pan with sidewalls and cook until internal temperature reaches 160 degrees, approximately 55 minutes. During the last 10 minutes of cooking, glaze with more barbecue sauce if desired. Remove from the oven, place meatloaf on cutting board and allow to rest for 5 minutes before slicing.

Enjoy with a glass of Colorado wine, such as Petite Sirah from Snowy Peaks Winery in Estes Park. This wine is part of the 2019 Colorado Governor’s Cup Collection, which includes wines that best represent Colorado’s wine industry as selected by a panel of national and Colorado wine professionals.