1 Pound Ground Kentucky Bison – Meat Dept.                 

1 Tsp Spectrum Olive Oil – Aisle 3                  

1 Large Local Egg – Aisle 1                                          

1 Tsp Ground Pepper – Bulk Herbs & Spices

¼ Cup Finely Chopped Celery – Produce                           

½ Finely Chopped Carrot – Produce                             

1 Cup Rolled Oats – Bulk Aisle 5

2 Tbsp Fresh Parsley, minced – Produce                        

1 Yellow Onion, finely Chopped – Produce

½ Cup + 3 Tbsp Rebekah Grace Salsa – Aisle 3

¾ Tsp Salt – Bulk Aisle 5

 

Preheat oven to 375º F. Coat 8½ x 4½ x 2¾-inch loaf pan with nonstick cooking spray and set aside. Heat olive oil in medium-size heavy skillet over moderate heat for 1 minute. Add onion, carrots, and celery and stir-fry until limp about five minutes. Transfer skillet mixture to large bowl. Add Bison, rolled oats, ½ cup salsa, and all remaining ingredients. Mix well.

Pat mixture into prepared pan and bake uncovered 30 minutes. Spread remaining 3 Tablespoons salsa on top and bake until meatloaf is set and juices run clear (about 15 minutes longer). A meat thermometer inserted in the middle of loaf should read 180ºF. Remove meat loaf from oven and let stand in upright pan 15 minutes; this firms up the meat loaf and allows the juices to settle. Cut into 6 thick slices and serve.  

Adapted from www.newfrontierbison.com