A Supreme Enchilada Meatloaf

Have you ever thought to dish up your Classic Meatloaf enchilada style?

This meat loaf is a delicious dinner idea that combines two classic meals into one flavor packed loaf of meat. I used ground bison for this recipe, but ground elk or venison would work just as well. The meatloaf is loaded with shredded cheese as well as a few seasonings to enhance the flavor.

The real kicker is the red enchilada sauce. It’s one of the easiest sauces to prepare using simple everyday ingredients from your pantry. I like to make the sauce slightly thick so that when you layer it over the meat loaf while baking it creates a rich and thick glaze topping.

A Supreme Enchilada Meatloaf

Have you ever thought to dish up your Classic Meatloaf enchilada style? This meat loaf is a delicious dinner idea that combines two classic meals into one flavor packed loaf of meat.

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Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 20 minutes minutes

Course: Main Course

Cuisine: American

Keyword: bison, bisonmeatloaf, bisonrecipes

Servings: 6

Ingredients

• 2 lbs ground bison (elk, venison or other ground game meat)
• 3/4 cup shredded mild cheddar cheese
• 1/2 cup plain breadcrumbs
• 1 egg
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp kosher salt

Red Enchilada Sauce

• 2 tbsp vegetable oil
• 3 tbsp flour
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp mexican oregano
• 1/2 tsp granulated garlic powder
• 1/2 tsp sea salt
• 2 cups vegetable (or) chicken broth

Instructions

• Heat a sauce pan over medium heat and add the oil. Whisk in the flour and all seasoning ingredients creating a paste like base. Carefully pour in broth whisking the sauce until smooth. Reduce heat to low and simmer for 10-15 minutes until slightly thickened. Remove from heat. (Note: you can make this sauce a day ahead and simply refrigerate overnight.)
• In a large bowl, combine the ground bison with the shredded cheese, breadcrumbs, egg, cumin, chili powder and salt. Shape the mixture into a rectangular loaf pan or sheet pan. Spread 1/2 a cup of the enchilada sauce over the top of the meatloaf and reserve the remaining sauce for basting while baking.
• Preheat the Traeger Grill or Oven to 375 degrees. Bake for 60 minutes until the internal temperature reaches 150/160 degrees. Baste the meat loaf with the enchilada sauce every 15 minutes while baking.
• Serve the Enchilada Meatloaf with fried corn chips and a side salad. Drizzle any additional enchilada sauce over each slice of meat.

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