Brooke DuCharme's Bison in a Field

Brooke DuCharme's Bison in a Field
  • 4Servings


Mini Meat Loaves

  • 1 tablespoon olive oil
  • 1/2 cup finely chopped sweet onion
  • 1 pound ground bison or ground turkey
  • 1 cup seasoned breadcrumbs
  • 1/2 cup grated Parmesan
  • 1/2 cup nonfat milk
  • 1 egg, beaten
  • 1 clove garlic, minced
  • Dash of ground sage (optional)


  • 8 ounces mixed greens and baby spinach
  • 4 ounces crumbled goat cheese
  • 1/4 cup dried cherries or dried cranberries
  • 1 can (10 to 11 oz.) mandarin orange segments, packed in juice, drained
  • Store-bought or homemade raspberry vinaigrette or balsamic vinaigrette


Mini meat loaves

Preheat the oven to 375 degrees . In a medium nonstick skillet, heat the oil over medium. Add the onion and cook, stirring often, until soft, about 2 minutes. Let cool.

In a large bowl, mix the onion, bison, breadcrumbs, cheese, milk, egg, garlic, 1/4 tsp. salt, 1/8 tsp. pepper and the sage, if using. Line a 9-by-13-inch glass baking dish with parchment; grease the paper. Place a large cookie cutter in the dish and fill with meat loaf mixture. Remove the cutter and repeat to make 4 loaves, or divide the mixture among 4 greased mini loaf pans. Bake until an instant-read thermometer registers 160 degrees when inserted into the center of the loaves, about 30 minutes.


In a large bowl, toss all the ingredients.

Divide the salad among 4 plates. Place the mini meat loaves in the field (on top of the salad).