by Amber Olson
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Amber Olson's Notes:
Expand2 ounces grated root vegetable of your choice (potato, carrot, rutabaga, parsnip) Ask a question about this ingredient
1 nice size shallot, finely diced Ask a question about this ingredient
1/2 cup chopped parsley Ask a question about this ingredient
1 large egg, beaten Ask a question about this ingredient
1 large clove garlic, minced Ask a question about this ingredient
1/2 cup cottage cheese curds, drained of excess moisture Ask a question about this ingredient
1/2 cup fresh breadcrumbs Ask a question about this ingredient
1 1/2 teaspoon kosher salt flakes Ask a question about this ingredient
1 tablespoon coarsely ground mixed peppercorns (pink, green, white and black) Ask a question about this ingredient
Level tablespoon dijon mustard Ask a question about this ingredient
1 tablespoon real bacon crumbles Ask a question about this ingredient
1 pound ground bison (buffalo) Ask a question about this ingredient
2 tablespoons tomato paste Ask a question about this ingredient
Tabasco Chipotle Pepper Sauce Ask a question about this ingredient
Put first eleven ingredients in a large bowl and stir together with a large fork until well combined. Add the ground bison and gently mix the meat with everything until it is incorporated well. I use nitrile gloves to mix this up.
Ask a question about this stepMound the meat into two mini loaf pans. Blend some of the Tabasco Chipotle into the tomato paste to your taste. Spread equal amounts on top of loaves. Top with bay leaves pressed into the paste.
Ask a question about this stepPut a trivet in the bottom of a 5 quart pressure cooker, add 12 ounces of water and bring to a boil over high heat. Place mini loaves on top of trivet, lock on lid and bring to pressure over high heat. Depending on your unit, cook at the proper pressure for 20 minutes. Remove from heat and let pressure drop naturally. Remove lid, allow loaves to rest a few minutes before serving.
Ask a question about this stepAlternatively, you can mound the meat into a greased 4 1/2" x 8" loaf pan (a 5" x 9" is a bit too big for 1# of meat) and cook in a 350 degree oven for 1 hour; check internal temperature with a thermometer, it should read 150.
Ask a question about this step
Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
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Forgot to add: You can also mound the meatloaf on a shallow pan and pat into a oval shape, increasing the amount of exposed surface if you want a somewhat crusty exterior. Bake as above.