Ingredients
The following ingredients have 9 Servings
- 1 tablespoon coconut oil
- 1 yellow onion (minced [about 1 cup})
- 6 cloves garlic (minced)
- 4 ribs celery (sliced {about 1 1/2 cup})
- 1 roasted red pepper (chopped)
- 2 lbs ground bison
- 1 tablespoon dried Italian Seasoning
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon kosher salt
- 2 eggs (beaten)
- 1 tablespoon franks hot sauce
- 1 tablespoon Worcestershire sauce
- 1/2 cup unsweetened coconut milk
- 1 cup gluten free italian panko bread crumbs
- 10-12 slices uncured bacon
Instruction
- Heat the oven to 400 degrees F and arrange a rack in the upper third. Line a baking sheet with foil for easy clean up and set aside.
- Add the coconut oil to a medium saucepan over medium heat. When the oil shimmers, add the onion, celery, garlic and cook until softened, about 3 minutes; set aside.
- In a large bowl, add the eggs, hot sauce, Worcestershire, salt, and pepper. Whisk until the eggs are broken up and evenly combined. Add the panko and coconut milk stir till blended. Add the onion mixture, red pepper, bison and Italian seasoning. Mix until thoroughly combined. You will need to use your hands.
- Using your hands again put the meat on the prepared baking sheet. Form the meat into a 9 by 5- inch loaf {approx.} Arrange the bacon across the top of the loaf overlapping slightly and bake until the internal temperature is 155 degrees F, on an instant-read thermometer, about 55 to 65 minutes.
- Remove from the oven to a cutting board and let cool for 10 to 15 minutes before slicing and serving.
