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Meatloaf with Herbes de Provence

Meatloaf: non-photogenic but delicious

This recipe was adapted from Caroline Cummins’ meatloaf recipe on Culinate


1 carrot, finely chopped
2 stalks of celery, finely chopped
1/2 a white or yellow onion, finely chopped
1 1/2 pounds ground bison (buffalo)
1 pound ground pork
1 cup bread crumbs
2 tablespoons Herbes de Provence
2 tablespoon Worcestershire sauce
2 teaspoons salt
1 teaspoon pepper
2 eggs, whisked

1 tomato, sliced
1/4 finely chopped parsley


Preheat oven to 450

In a bit of olive oil, saute carrot, celery and onion about five minutes until soft. In a large bowl, combine all ingredients except tomato and parsley. Make sure to mix really well, which may be easiest with your hands. In a baking dish, form the meat into a large, rectangular meatloaf. Lay sliced tomato on top and sprinkle with parsley. Bake, uncovered for 20 minutes then reduce heat to 350 and bake 30 minutes more. When it’s done, the internal temperature of the meatloaf should be at least 150.


Recipe Time: 1 1/2 hours
Approximate Servings: 6-8

  • Make your own breadcrumbs by ripping up a few slices of bread into the blender, and blending until fine
  • Bison can be found at most grocery stores, but ground beef can be substituted if you can’t find it
  • The easiest way to tell if meatloaf is done is by using a meat thermometer. The internal temperature should be at least 150 degrees.

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