Entrées•KETO friendly

Bison Loaf with Mozzarella Cheese and Spinach

December 28, 2017 by admin Recipe rating:

We have a video recipe for this dish on our YouTube Channel. Click here 🙂

Bon Appetite From Sophia with Grace!

3.22 from 108 votes
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Bison Loaf with Mozzarella Cheese and Spinach

Course Entrées
Total Time 1 hour

Ingredients

  • Ground Bison or grass-fed beef as an option 1.8 LB
  • 1 large onion
  • 10 pieces of dried apricots or prunes or mix of those
  • Salt and pepper to taste
  • Italian herbs to taste mix of thyme and rosemary
  • ¼ cup of arrowroot flour
  • ¾ cup of shredded mozzarella cheese
  • 1 cup of fresh spinach or mix of green leaves

For gravy:

  • ½ medium size onion finely chopped
  • ½ cup of shredded carrots
  • 2 tbsp of Coconut Aminos Teriyaki sauce
  • 1 ½ cup of coconut milk or any milk you prefer
  • Salt and pepper to taste
  • 2 tbsp of fresh minced cilantro
  • 1 tbsp of arrowroot flour

Instructions

  1. Combine onion (cut into large pieces) and dry fruit in blender or Vitamix.

    Put the top on and blend until the consistency is smooth.

    In a bowl add ground bison, arrowroot flour, salt, pepper, Italian herbs and the mixture from the blender, and mix well.

    Divide this ground bison mixture in two halves.

    Place aluminum foil on the table about 17 -18 inches length.

    Spread a thin layer of extra virgin olive oil on top of the foil.

    Put fresh Italian herbs along the foil on top of the oily layer.

    Put the first half of ground bison mixture on the foil near edge, and spread evenly creating a

    rectangle like shape about 16 inches length and about 5.5 inches width.

    Put spinach onto entire length of bison loaf , then sprinkle cheese on top.

    Spread evenly remaining mixture of ground bison along the first layer to cover.

    Put fresh Italian herbs over loaf.

    Carefully start rolling the foil up.

    Bring the long side to bison and carefully start rolling.

    Tightly roll up the shorter sides, leaving an inch or two of space between the end of the foil and the loaf.

    Place this roll in a roasting pan and bake it in the oven for 40 min at 400 F.

    Remove from the oven and open the foil to allow the top of the bison loaf to brown.

    Return it back into the oven and continue to bake until the top of meat loaf appears browned.

    Gravy preparation:

    Put a medium size skillet on the stove over medium heat and add extra virgin olive oil.

    Put onions and carrots into the skillet and sauté them until they have a golden color.

    Add milk, arrowroot flour, salt, pepper, Coconut Aminos Teriyakisauce, and mix it well.

    Cook until the gravy consistency is slightly thick.

    Put this mixture into a blender, add cilantro and mix well until homogeneous liquid like consistency.

Recipe Notes

Serve bison meat loaf with the gravy we just offered you or you can use cranberry sauce from the other recipe

Bon Appetite From Sophia with Grace!

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