Bison Meatloaf Muffins

This is adapted from Tyler Florence's recipe. It starts with making a tomato relish, which goes into the meatloaf, as well as, on top of each muffin. I'm using bison, because I like the rich flavor and it has more protein and iron than beef. I like to make miniature meatloafs to save time and simplify the freezing of leftovers. Makes 12 muffins.


Tomato Relish:

1 tablespoon grapeseed oil
1 onion, finely diced
1 clove garlic, minced
1 bay leave
1 red bell pepper, finely diced
2 roma tomatoes, finely diced (or 1 can diced tomatoes)
1/8 cup parsley, chopped
2/3 cup ketchup
salt and pepper

Meatloaf:
1 lb. bison
1 egg
1/2 teaspoon fresh thyme
1/2 cooked quinoa*
salt and pepper

Heat oil over medium. Add onions, red peppers, and garlic and cook until soft. Add bay leaf and cook for another minute or two. Add ketchup, tomatoes, and parsley. Turn heat to medium-low and cook for just a few minutes. Add salt and pepper to taste. Remove from heat.

In a large mixing bowl, crumble bison. Add all meatloaf ingredients to the bowl along with 3/4 cup of relish. Mix with your hands until everything is combined. Line a 12 cup muffin pan with foil liners. Fill each hole with 1/4 cup of meatloaf mixture and press gently. Top muffins with remaining relish. Bake for 25 minutes.

Bake at 350 for 30 minutes.

*Note: No need to cook quinoa just for this recipe. If you do not have any leftover quinoa, use a couple of slices of whole wheat bread, rolled oats, or even saltine crackers. Soak them in a little milk, though, before adding them to the meatloaf.