EARTH WEEK: Tuscan-Inspired Bison Meatloaf

If you haven’t tried bison, you’re in for a treat. This tasty meat is leaner than beef and contains more protein. The quality of fat that’s in the bison also beats out that of beef. Because bison graze on grass and hay, there are higher levels of omega-3 fatty acids found in the fat content. Bison also provides 25 percent more bio-available iron than beef and is an excellent source of vitamin B12.

1. Preheat oven to 350°F. Lightly oil a shallow, oval casserole dish or a small

roasting pan and set aside.

2. Put all of the ingredients together in a large bowl and mix well using your

hands. Pat meat mixture into the dish and bake for approximately 1 hour.

3. Serve hot with marinara sauce along with mashed-vegetable side dish like

cauliflower or potatoes. And if you have leftovers, this meatloaf is great for a

sandwich, wrap or lettuce filling for lunches.

* When it comes to cheese, Parmigiano Reggiano is the good stuff, and a little of it

goes a long way. It’s also a wholesome cheese made of just three simple ingredients:

milk, salt and rennet.