Ingredients

• 1 onion, diced fine

• 1 bell, pepper diced fine

• 10 large white mushrooms, diced fine

• 1 tbsp butter

• 1 rib celery

• 1 tbsp olive oil

• 1 tbsp Dijon mustard

• 3 tbsp ketchup

• 2 cloves crushed garlic

• 1 1/2 tbsp Worcestershire sauce

• 1 6oz. can tomato paste

• 2 egg, beaten

• 1/2 cup milk

• 3/4 cup plain breadcrumbs

• 1/2 cup parmesan cheese

• 1 tsp salt

• 1 tsp black pepper

• 2 tbl fresh parsley

• pinch of cayenne

• 1 tsp oregano

• 1 tsp basil

• 1 tsp sage

• 2 pounds ground bison/buffalo meat

• For the Glaze:

• Honey BBQ Sauce

Preparation

  1. Prep the onions and mushrooms with a knife, or in a food processor. Add to a large sauté pan with the butter and oil, and cook on med-high heat, for about 10 minutes, until the moisture from the mushrooms is evaporated, and the mixture is lightly browned. Add to a large mixing bowl. Allow cooling for 15 minutes. 

  2. Add all the remaining ingredients, except the meat, and mix well. Add the meat and mix gently until combined. Do not over-mix. 
 Preheat oven to 325 degrees F. - Lightly grease the bottom of a shallow roasting pan with a few drops of oil. Wet your hands with cold water and form the meatloaf mixture into a loaf shape, about 6 inches wide, by about 3 to 4 inches high