You may never look at ordinary meatloaf the same way again after trying this stuffed and smoked bison version in a recipe from yours truly and sponsored by Omaha Steaks! The richness of the ground bison is paired with fresh spinach and provolone cheese to create a dish that not only tastes great, it looks great too!
STUFFED AND SMOKED BISON MEATLOAF
1 egg, beaten
¾ cup Panko bread crumbs
1 tsp. Kosher salt
½ tsp. onion powder
½ tsp. garlic granulated garlic
½ tsp. ground black pepper
½ tsp. dried oregano
5oz. baby spinach
6 slices provolone cheese
2 tbsp. of your favorite BBQ dry rub seasoning
One wire cooling rack
Prepare grill for two-zone cooking, placing one charcoal chimney full of ashed over charcoal on one side of the grill to create a hot and cool zone. In a large bowl, combine the ground bison, egg, bread crumbs, salt, onion powder, granulated garlic, black pepper, and oregano and mix well to combine.
Lay one sheet of parchment paper on a cutting board and spread meatloaf mixture into a ½ inch rectangle. Lay spinach on top of the meatloaf mixture, leaving a 1 inch border uncovered. Add a single layer of provolone cheese to the spinach then begin rolling the meatloaf by lifting the parchment paper on one of the short ends of the rectangle. Continue to roll the meatloaf into a cylinder then top the loaf with the BBQ dry rub.
Add 2-3 chunks of your favorite smoking wood to the charcoal and adjust vents so that the grill is approximately 350 degrees. Set the stuffed meatloaf on a cooling rack (this will make it easier to remove the meatloaf from the grill once it is cooked) and place it on the cool side of the grill. Cover the grill and allow it to smoke until cooked through, approximately 45 minutes.
Remove the stuffed meatloaf from the grill and allow it to rest for 10 minutes before slicing and serving.
* This post is sponsored by Omaha Steaks but the recipe and opinions are my own.