Ground Bison with Onion Green Pepper and Garlic

Introduction

Ground bison stays lean but still slices cleanly here because the egg, milk, and bread crumbs hold the loaf together. The onion, green pepper, and garlic powder keep the flavor straightforward, and the 45-minute bake at 300°F makes it practical for dinner or packed lunches.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 12 servings

Ingredients

• 2 pounds (900 g) ground bison meat
• 1½ cups soft bread crumbs (from about 2 slices of bread) or ½ cup fine dry bread crumbs
• 1 egg
• ½ cup 1% milk
• ½ cup chopped onion
• ½ medium green pepper, chopped
• 2 teaspoons Worcestershire sauce (optional)
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon pepper

Instructions

1. In a large bowl, mix all ingredients together.
2. Form meat mixture into a loaf or pat into a lightly-oiled loaf pan.
3. Bake in a 300°F (150°C) oven for 45 minutes until internal temperature reaches 160°F (72°C).

Variations

• Use ½ cup fine dry bread crumbs instead of 1½ cups soft bread crumbs if you want a firmer, tighter slice.
• Replace ½ medium green pepper with red bell pepper for a sweeter flavor and a milder finish.
• Swap ½ cup 1% milk for plain unsweetened oat milk if you need a dairy-free option; the loaf stays moist but may be slightly softer.
• Form the mixture into individual mini loaves or muffin-size portions instead of one large loaf for faster cooking and easier portioning.

Tips for Success

• Chop the onion and green pepper fairly small so the loaf holds together and cooks evenly.
• Mix only until everything is combined; overworking ground bison can make the texture dense.
• If you use soft bread crumbs, give the mixture a minute or two to absorb the milk before shaping.
• Check the center with an instant-read thermometer and pull it at 160°F (72°C), not just when the top looks set.
• Let the loaf rest for 5 to 10 minutes before slicing so the juices stay in the meat instead of running out.

Storage and Reheating

Store cooled slices in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap slices tightly and freeze them in a freezer-safe container or bag for up to 2 months.

Reheat slices in the microwave in short bursts until hot, or warm them in a 325°F oven, covered, for about 10 to 15 minutes. If reheating from frozen, thaw in the fridge first for more even heating.

FAQ

Can you make this without a loaf pan?

Yes. You can shape it into a free-form loaf and bake it on a lightly oiled pan as directed.

Why is the loaf falling apart when sliced?

Large pieces of onion or green pepper and too little mixing are the usual causes. Finely chopped vegetables and fully combined crumbs, egg, and milk help it hold together.

Can you assemble it ahead of time?

Yes. Mix and shape the loaf, cover it, and refrigerate it for up to 24 hours before baking.

Can you use a different ground meat?

Yes. Ground beef, elk, or turkey all work with the same method, though the flavor and richness will change slightly.