CHARBROILED LOW-FAT BISON MEATLOAF WITH A SOUTHWESTERN TABASCO® BRAND GREEN JALAPEÑO PEPPER SAUCE GLAZE AND NATURAL JUS LIÉ WITH A TWIST

Bison Meatloaf

Ingredients Weight Measure
Celery, small dice 12 oz.
Onion, small dice 12 oz.
Olive oil 2 oz.
Evaporated skim milk 2 qt.
Bread, fresh, ground into breadcrumbs (preferably sourdough) 10 cups
Ketchup 6 oz.
TABASCO® brand Green Jalapeño Pepper Sauce 2 oz.
Worcestershire sauce 3 oz.
Kosher salt 2-1/2 oz.
Mexican oregano, leaves 3/4 oz.
Cumin, ground 3/4 oz.
Bison, lean, ground 7 lbs.
Egg whites 2 oz.

Natural Jus Lié with a Twist

Ingredients Weight Measure
Veal, stock 6 cups
Southwestern TABASCO® brand Green Jalapeño Pepper Sauce Glaze 1 cup
Kosher salt to taste
Arrowroot slurry as needed

Southwestern TABASCO® brand Green Jalapeño Pepper Sauce Glaze

Ingredients Weight Measure
TABASCO® brand Green Jalapeño Pepper Sauce 5 oz.
Worcestershire sauce 3 oz.
Ketchup 15 oz.
Brown sugar 3 oz.
Cilantro, leaves, fresh, minced 3 oz.
Cumin, good 3/4 oz.

Method

  1. For Bison Meatloaf, sweat celery and onions in olive oil until soft.
  2. Add evaporated skim milk, bring to a boil and reduce volume by 25%.
  3. Add breadcrumbs, ketchup, TABASCO® Green Jalapeño Pepper Sauce, salt, oregano and cumin. Cook mixture until thick. Remove from heat and chill. Base to tepid.
  4. Fold in bison and egg whites. Shape into a 3" wide cylinder by rolling in aluminum foil.
  5. Bake at 375°F for 15 minutes or until outside of meatloaf is well set.
  6. For Southwestern TABASCO® brand Green Jalapeño Pepper Sauce Glaze, combine all ingredients. Reserve 1 cup glaze.
  7. Open foil and coat meatloaf evenly with remaining glaze. Cook meatloaf to 150°F. Cool and portion two 3 oz. slices per order.
  8. Combine Natural Jus Lié ingredients except arrowroot slurry and bring to a boil. Thicken with arrowroot slurry until jus coats the back of a spoon.
  9. To serve, retherm meatloaf slices on char broiler to order. Serve with Natural Jus Lié with a Twist.

Yield: 20 servings