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.
Prep Time15 minutes mins
Cook Time1 hour hr 20 minutes mins
Course: Main Course
Cuisine: American
Keyword: bison, bisonmeatloaf, bisonrecipes
Servings: 6
- 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
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.