Vi'c on the River in Savannah, GA makes an amazing meatloaf. This rendition evolved from attempts to replicate it. I serve it, like Vic's, with a roasted garlic potato puree, sautéed string beans, and onion rings. Leftovers are great and ideally suited for a panini. —Hank
lb Ground Bison
Large Cloves of Garlic - Diced
Large White Onion - Finely Diced
tbsp Stone Ground Mustard
tbsp Fresh Sage - Diced
tbsp Fresh Rosemary - Diced
cup Parmesan - Grated
cup Mozarella - Grated
cup Tomato Puree
cup Any Sweet Mustard BBQ Sauce - I use Numnum
tbsp Any Sweet Mustard BBQ Sauce
cups Panko Breadcrumbs
In This Recipe
Preheat the oven to 350 degrees.
Combine all ingredients except the half cup of bbq sauce in a bowl and gently combine.
Pack meatloaf into large glass baking dish so that it is consistently around 3.5 inches thick.
Place in oven and bake for 45 minutes.
Remove from oven and pour .5 cup of bbq sauce over the top, then return to oven for 10 more minutes.
Remove from oven and set to cool for 5 minutes before serving.