Ingredients Jump to Instructions ↓

  1. 2 Tbs. plus 1 tsp. canola or olive oil

  2. 1 medium yellow onion, chopped

  3. 1 cup small-diced red bell pepper

  4. 2 large cloves garlic, finely chopped

  5. 4 oz. medium-coarse white bread, such as Italian or French, cut into 2-inch pieces (about 2-1/2 cups)

  6. 1 cup whole milk

  7. 1 lb. ground pork

  8. 1 lb. ground bison

  9. 2 large eggs

  10. 4 Tbs. chopped fresh cilantro

  11. 1 Tbs. finely chopped jalapeño pepper (seeded if you like)

  12. 1 Tbs. mild chile powder, such as ancho

  13. 2 lightly packed tsp. finely grated lime zest

  14. 2 tsp. ground cumin

  15. 1 Tbs. Worcestershire sauce

  16. Kosher Salt

  17. Freshly ground black pepper

  18. 2 Tbs. ketchup mixed with

  19. 1 Tbs. pureed canned chipotle in adobo

Instructions Jump to Ingredients ↑

  1. Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion, bell peppers, and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes. Transfer to a large bowl and let cool until warm.

  2. In a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread. Lightly squeeze a handful of bread at a time to remove some of the milk (it should be wet but not drenched). Finely chop and add to the bowl with the onion mixture.

  3. Position a rack in the center of the oven and heat the oven to 375°F.

  4. Add the bison, pork and eggs to the onion mixture. Scatter the cilantro, jalapeño, chile powder, lime zest, and cumin over the meat, and then sprinkle with the Worcestershire, 2-1/4 tsp. salt, and 1/2 tsp. pepper. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this.

  5. Heat the remaining 1 tsp. of oil in a small skillet over medium-low heat. Form 1 Tbs. of the meatloaf mixture into a small patty. When the oil is hot, cook the patty on both sides until cooked through, about 5 minutes total. Transfer to a plate and let cool slightly. Taste and adjust the salt, pepper, and other seasonings as needed. Repeat until you're satisfied with the flavor.

  6. Line a 9x13-inch baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a 10x4-inch rectangular block (it becomes loaf-shaped as it cooks). Spread the chipotle ketchup over the top and lightly down the sides of the meatloaf to glaze it.

  7. Bake until an instant-read thermometer registers 160°F in the center of the meatloaf, 40 to 55 minutes.

  8. Let the meatloaf rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 3/4- to 1-inch-thick slices.


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