Southwestern Bulgur and Bison Loaf
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 12
  • 1 cup bulgar
  • 1 cup hot water
  • 2 gelatin sheets, optional
  • 6 large eggs
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • ½ teaspoon chipotle pepper, or cayenne pepper, optional
  • 1 cup diced green bell pepper
  • 1 cup chopped carrots
  • 1 large onion, diced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3 pounds bison, ground
  • 1 cup rolled oats
  • 1 can salsa verde
  1. Combine bulgur and hot water in a microwaveable bowl and cook on high for two minutes; let sit in microwave with door shut for 45 minutes for bulgur to absorb the water. Slide gelatin sheets under the hot cooked bulgur so they will soften and melt, then stir in eggs, cumin, coriander, and chipotle pepper. Combine peppers, carrots and onion in a food processor and pulse until pulpy. Stir into bulgur and add salt and pepper. Add ground bison and use a fork to make sure everything is well combined. Add oats to the food processor and pulse until fairly ground, then stir into meat and bulgur mixture.
  2. Divide mixture evenly between two loaf pans that have been sprayed with nonstick cooking spray. Pour the salsa verde in a thin layer evenly over the top of the two pans and bake at 375 degrees for 1 hour. Serve with diced tomatoes, avocado, and salsa.
This meatloaf is a bit more crumbly and light in texture than loaves made primarily with meat, yet is tender and moist. The gelatin sheets are optional, but help give meatloaf a velvety texture as if veal had been used (thanks for the tip America's Test Kitchens).
Recipe by Cooking With MicheleĀ® at