Bison Meat Loaf

Contributed by Kristin Donnelly

Bison, especially when it has been raised on grass, makes for a sustainable choice with brawny flavor and little fat.

Soak white bread in milk; mash to a paste.
In a skillet, cook garlic and grated carrot, zucchini and onion in melted butter over moderate heat until butter starts to brown; scrape into a bowl and let cool.
Stir in the bread paste, ground bison, egg, salt and rosemary. Form the meat into a 4-by-9-inch loaf on a baking sheet. Bake at 350° for 45 minutes. Let rest for 5 minutes, then slice and serve.