Bison and Ricotta Meatloaf
Serves 12

1/4 cup milk
1 gelatin sheet (or 1 teaspoon powdered gelatin)
1 cup ricotta cheese, whole milk
1 large onion, grated
23 large carrots, grated
3 stalks celery, grated
3 cloves garlic, minced
3 large eggs
1/2 cup ketchup
1/2 cup fresh parsley, minced
2 teaspoons salt
1 teaspoon cracked black pepper
3 pounds bison, ground
1 1/2 cups bread crumbs, or more if needed
1 cup ketchup

Heat milk and stir in gelatin sheet to dissolve it. Combine ricotta, onion, carrots, celery, garlic, eggs, ketchup, parsley, salt and pepper and stir together until smooth. Stir in milk and gelatin. Add the ground bison and use a fork to gently mix ingredients together. Begin adding bread crumbs, 1/2 cup at a time, until the meat seems to hold together. Make sure your mixture remains quite moist. Shape mixture into a loaf about 2 inches thick on a baking sheet lined with a silicone liner. Spread remaining 1 cup of ketchup over the top and bake at 350 degrees for an hour. This meatloaf is intended to be quite moist and velvety, but if you prefer a tighter or drier version, just add more bread crumbs.