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Bison in a Field

Bison in a Field
Bison in a Field
This healthy recipe comes from NDSU Extension Service.


For the mini meat loaves:

1 Tbsp. olive oil

½ c. sweet onion, peeled and diced

1 pound ground bison (you can substitute with ground turkey, venison, beef)

1 c. seasoned breadcrumbs (you can substitute with plain breadcrumbs and 1 Tbsp. Italian seasoning)

1 garlic clove, peeled and minced

½ c. grated Parmesan

½ c. nonfat milk

1 egg, beaten

¼ tsp. salt

1/8 tsp. freshly ground black pepper

Dash of ground sage (optional)

For the salad:

8 ounces mixed greens and spinach

4 ounces crumbled goat cheese (or feta or shredded cheese)

¼ c. dried cherries or dried cranberries

1 (11-ounce) can mandarin orange segments, packed in juice (drained)

Raspberry vinaigrette salad dressing or balsamic vinaigrette


To make the mini meat loaves:

In a medium nonstick skillet, warm the olive oil over medium heat, add the onion and cook for two minutes, or until soft. Set aside. Preheat the oven to 375 F. In a large bowl, mix all the remaining mini meat loaf ingredients, including the sautéed onions. Combine well using your hands. Line 9- by 11-inch glass baking dish with parchment paper, or grease with oil or nonstick cooking spray. Place cooking cutter on paper or pan and fill with meat loaf mixtures. Remove cookie cutter and repeat. Bake meat loafs for 30 minutes, or until cooked through and they reach an internal temperature of 160 F (for bison, beef, venison). Cook meat loafs made with turkey to 165 F.

To make the salad:

In a large bowl, combine all of the ingredients and toss well.

To assemble:

On each serving plate, arrange salad and place the mini meat loaf in “the field” (on the salad)


Make four servings.

Each serving has 592 calories, 30 grams (g) fat, 38 g protein, 42 g carbohydrate, 4 g fiber and 589 milligrams sodium.



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