Bison Loaf

Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and set aside.

Finely dice the onion and green pepper, then combine them in a large mixing bowl along with the garlic powder, salt, pepper, and Worcestershire sauce.

Add the eggs and a splash of 1% milk to the bowl and whisk briefly to incorporate the wet ingredients with the seasonings.

Add the ground bison to the bowl and mix everything together by hand until just combined, being careful not to overwork the meat as bison is very lean and can become dense.

Transfer the meat mixture into the prepared loaf pan and press it evenly into the pan, smoothing the top with a spatula or the back of a spoon.

Place the loaf pan in the preheated oven and bake until the internal temperature reaches 160°F (71°C), approximately 55 to 65 minutes. Because bison is leaner than beef, avoid overbaking to prevent the loaf from drying out.

Remove the loaf from the oven and allow it to rest in the pan for at least 10 minutes before slicing, which allows the juices to redistribute throughout the loaf.

Carefully remove the loaf from the pan, slice into even portions, and serve warm.