0 (0)


Wildcat Willies wild game meatloaf

Wildcat Willies wild game meatloaf
Bob Chamberlin / Los Angeles Times

Dear SOS: On a trip to Zion National Park, we had the most delicious meatloaf at Wildcat Willies in Springdale, Utah. Please ask the chef to share the recipe. I'd love to try it. Suzy Broeg Redondo Beach Dear Suzy: ... Read more

Total time: 1 hour, 40 minutes | Serves 6 to 8
  • 1 pound hamburger (15% fat)
  • 1/2 pound ground bison
  • 1/2 pound ground elk or venison
  • 1/2 cup diced red pepper
  • 1/2 cup diced green pepper
  • 1/2 cup diced onion
  • 1 1/2 cups plus 2 tablespoons panko (Japanese-style) bread crumbs
  • 1 egg
  • 1 1/2 teaspoons Montreal steak seasoning
  • 1 1/2 cups plus 2 tablespoons marinara sauce
  • 1 pound bacon
  • Kosher salt
  • Freshly ground black pepper
  • Granulated garlic

Step 1Heat the oven to 350 degrees.

Step 2In a large bowl, combine the hamburger, ground bison and elk or venison. Add the red and green pepper, the onion, bread crumbs, egg, steak seasoning and marinara. Mix the ingredients with your hands, kneading well to thoroughly incorporate. Cover and refrigerate until needed.

Step 3Line a 9-by-5-by-3-inch loaf pan or dish with bacon. Pack the meatloaf mixture into the dish, then very gently invert onto a 9-by-13-inch baking dish. Sprinkle over a pinch each of kosher salt, freshly ground pepper and granulated garlic.

Step 4Bake the meatloaf for 1 hour, then increase the heat to 400 degrees and continue to bake the meatloaf until the bacon is crisp and a thermometer inserted in the center of the meatloaf reaches 165 degrees, 15 to 30 minutes (timing will vary depending on how quickly the oven heats). Remove and set aside for at least 10 minutes before serving.

Note: Adapted from a recipe from Wildcat Willies Ranch Grill & Saloon in Springdale, Utah. Ground bison (also called buffalo) is available at many well-stocked supermarkets. Elk and venison can be found at select specialty stores (or contact your local butcher) and online; ground bison can be substituted (increase the amount of ground bison from one-half to 1 pound).


Smashed Sweet Potatoes With Torched Meringue
Smashed Sweet Potatoes With Torched Meringue

Hogan's peas from River Roast
Hogan's peas from River Roast

Brunos' budino al caramello
Brunos' budino al caramello

Peanut and bittersweet chocolate cookies
Peanut and bittersweet chocolate cookies

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Summer Sichuan noodles
Salvadoran chicken tamales
Sizzling shrimp with garlic and hot pepper
Pot-roasted lamb with fennel and potatoes