Bison Meatloaf with Tortilla Chip, Ancho Chile and Cheddar Crust, with Warm Corn and Pickle Salad

Instructions

1. 1

   Preheat the oven to 190 °C / 375 °F. Lightly grease a loaf pan or small baking tray with 1 teaspoon of the olive oil.

2. 2

   In a medium skillet, heat 1 tablespoon of the olive oil over medium heat. Sauté the yellow onion and celery for 4 to 5 minutes until softened. Add the garlic and cook 30 seconds more. Remove from the heat and let cool for 5 minutes.

3. 3

   In a large bowl, combine the ground bison, sautéed yellow onion, sautéed celery, garlic, egg, milk, breadcrumbs, Worcestershire sauce, 1/4 cup of the tomato puree, 1 teaspoon of the Dijon mustard, ground ancho chile, ground cumin, black pepper, and 1 teaspoon of the kosher salt. Mix just until combined.

4. 4

   Shape the mixture into a loaf inside the pan or on the prepared tray. Spread the top with the remaining tomato puree mixed with the remaining teaspoon of Dijon mustard.

5. 5

   In a small bowl, combine the crushed tortilla chips with the shredded cheddar cheese. Gently press this mixture over the top of the meatloaf.

6. 6

   Bake for 35 to 40 minutes at 190 °C / 375 °F, or until the center reaches 71 °C / 160 °F. For a deeper golden crust, switch to the oven broiler for 1 to 2 minutes, watching closely. Let rest for 10 minutes before slicing.

7. 7

   While the meatloaf bakes, heat the remaining teaspoon of olive oil in a skillet. Add the corn kernels and cook for 3 to 4 minutes until hot and lightly browned. Stir in the red onion, pickles, pickle brine, apple cider vinegar, honey, fresh parsley, and the remaining 1/4 teaspoon kosher salt. Cook 1 minute more, just to warm the salad without softening it too much.

8. 8

   Slice the bison meatloaf and serve hot with the warm corn and pickle salad on the side.