Georgia Pellegrini's Bison Meatloaf
- 1 carrot
- 1 large onion
- 1 stalk celery
- 2 cups button mushrooms (one standard package)
- 2 tablespoons olive oil
- 2 ½ pounds ground bison
- 1 egg, beaten
- 2 tablespoons Marsala wine
- ½ cup bread crumbs
- 1/3 cup tomato puree
- ½ cup parsley
- ½ cup basil
- 1 teaspoon nutmeg
- 1 teaspoon sea salt
- 1 teaspoon pepper
Blend the carrot, onion, celery and mushrooms in a food processor until fine but not pureed.
Heat the oil and sauté the mixture until softened, about 10 minutes. Sprinkle with salt along the way to help release the juices.
Preheat the oven to 450 degrees. In a large bowl, combine the vegetables with the rest of the ingredients.
Form the mixture into a loaf and put on a baking dish. Bake for 10 minutes, then reduce the temperature to 350 degrees for 30 minutes more. Let cool slightly, then cut into thick slices and serve.
Video from GeorgiaPelligrini.com