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Wildcat Willies wild game meatloaf

Time 1 hour 40 minutes
Yields Serves 6 to 8
Wildcat Willies wild game meatloaf
(Bob Chamberlin / Los Angeles Times)
1

Heat the oven to 350 degrees.

2

In 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.

3

Line 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.

4

Bake 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.

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).

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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