Author Notes
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
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Ingredients
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3
lb Ground Bison
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6
Large Cloves of Garlic - Diced
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1
Large White Onion - Finely Diced
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1
tbsp Stone Ground Mustard
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1.5
tbsp Fresh Sage - Diced
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1.5
tbsp Fresh Rosemary - Diced
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2
tbsp Worcestershire
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.5
cup Parmesan - Grated
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.25
cup Mozarella - Grated
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.25
cup Tomato Puree
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2
Eggs
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.5
cup Any Sweet Mustard BBQ Sauce - I use Numnum
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3
tbsp Any Sweet Mustard BBQ Sauce
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2
cups Panko Breadcrumbs
Directions
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Preheat the oven to 350 degrees.
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Combine all ingredients except the half cup of bbq sauce in a bowl and gently combine.
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Pack meatloaf into large glass baking dish so that it is consistently around 3.5 inches thick.
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Place in oven and bake for 45 minutes.
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Remove from oven and pour .5 cup of bbq sauce over the top, then return to oven for 10 more minutes.
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Remove from oven and set to cool for 5 minutes before serving.
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