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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Bison Meatloaf and Rosemary Potatoes Recipe

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This recipe for Bison Meatloaf and Rosemary Potatoes is from Second Round, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound ground beef
1/2 cup bread crumbs or crushed butter crackers
1 package onion soup mix
2 eggs
1/4 cup ketchup
3 tablespoons Worcestershire sauce
2 tablespoons steak sauce (A-1 sauce)
1/4 cup chopped onions

Potatoes
1 pound quartered red potatoes
3 tablespoons olive oil
1 tablespoon rosemary
8-12 ounces Beef Stock
Directions:
Directions:
Combine all ingredients for meatloaf and form into a loaf pan. Pack it really well to ensure the meatloaf is firm and not mushy. Place pan into a freezer bag and freeze until formed. Remove from pan and place in freezer bag. Combine potatoes, olive oil and rosemary and toss well to coat and freeze. Add to freezer bag. When ready, remove meatloaf from pan and place in bottom of crockpot. Put potatoes around edge of meatloaf and cook on low for 6-7 hours. Pour in beef stock. Serve meatloaf with warm potatoes & green beans!
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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