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–+ servings

BBQ Bison Mini Meatloafs with Roasted Sweet Potato Wedges

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Rett Main Course
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground bison
  • 1 large egg
  • 1/2 cup finely diced onion
  • 2 garlic cloves, minced
  • 3 tablespoons tomato paste
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon sea salt
  • 2 large sweet potatoes, cut into wedges
  • 2 tablespoons olive oil
  • 1/2 teaspoon black pepper
  • Fresh parsley, chopped, for garnish

fremgangsmåte
 

  • Heat the oven to 400 degrees and line two baking sheets with parchment paper.
  • In a mixing bowl, combine the ground bison, egg, onion, garlic, tomato paste, apple cider vinegar, honey, smoked paprika, and sea salt until evenly mixed.
  • Divide the mixture into eight small portions and shape each into a mini meatloaf. Place them on one baking sheet.
  • On the second baking sheet, toss the sweet potato wedges with olive oil and black pepper until coated.
  • Bake both sheets for 25 minutes, flipping the wedges halfway through, until the meatloafs reach an internal temperature of 160 degrees and the wedges are tender with browned edges.
  • Remove from the oven, sprinkle the meatloafs and wedges with chopped parsley, and serve.

merknader

Form the meatloafs a day ahead and keep them covered in the fridge so they hold their shape better during baking. If the tomato paste tastes too sharp, add an extra half teaspoon of honey before shaping. Leftovers reheat well in a 350-degree oven for 10 minutes to restore crisp edges on the wedges. Skip the parsley if you prefer a simpler finish.
Course: Main Course
Cuisine: American
Equipment: Mixing bowl, Baking sheets, Knife