loaves. It isn’t greasy and reheats beautifully. Husband said it is also wonderful cold, but I can’t vouch for that, still couldn’t quite go there. I came across the original recipe and clipped it out of a magazine. It was from the historic and old-world elegant Phoenix restaurant, The Stockyards. I believe it is still offered on their menu. I recently got around to testing it. This is my adaptation of their recipe and I think it is pretty close to the original. Please give it a try and let me know what you think.
Food & Dining
Bison & Beef Meatloaf
Bison and Beef Meatloaf by Liz Turner, Blue Apron Cooking School
A disclaimer, I’m one of the few who isn’t a big fan of meatloaf. My dad made small twin meat loaves occasionally from I believe the Better Homes and Garden Cookbook. I remember it as being pretty good, but other than that, I can pass it up. My husband however loves meatloaf and especially the cringe worthy, for me, cold meatloaf sandwiches. Finding it on a restaurant menu is always a happy time for him. However, I recently came across a meatloaf recipe I had saved a while ago that sounded intriguing, with some unusual ingredients, not the least of which is Bison. I love bison. I gave it a try and was delighted with not only the delicious rich taste, but also the texture, which is a bit finer than most meat-
½ cup small diced each - yellow onion, celery, carrot 2 Tbs. unsalted butter 2 lbs. Bison (available in stores, vacuum packed) 1 lb. organic ground beef 1 cup BBQ sauce, your favorite, divided 2 large beaten eggs 1 ¼ cup Panko bread crumbs 2 minced cloves garlic 2 Tbs. Dijon mustard 2 Tbs. Worcestershire sauce 2 dashes hot sauce 1 tsp. each salt & pepper 6 strips raw lean bacon, I like applewood smoked Cooking Spray Preheat oven to 350 degrees. Reserve ½ cup BBQ sauce. Sauté onion, celery and carrot in melted butter until tender. In a large bowl of a mixer, add all remaining ingredients, except bacon. Add cooled sautéed veggies and mix well with paddle attachment. (you can mix ingredients by hand, just be sure to do so completely) Form into 2 loaves and place each non-stick sprayed loaf pans. Press to make firm loaves. Spread remaining BBQ sauce over the loaves; sprinkle each with salt & pepper. Cut bacon in half, crosswise, and lay over meatloaves. Bake at 350 degrees for about 1 hour & 15 minutes. Let rest 15 minutes before slicing. Serve with mashed potatoes and green beans for an old fashioned, never out of style delicious dinner. Invite guests, they will be thrilled!
Back to Class? - Oh Yes! The Blue Apron is ready to hold classes again! See the class titles with dates below. However, to see the entire schedule with details of each class, and to register for classes, please visit our website www.blueaproncooks.com. I believe this is our best schedule ever and surely there is something for everyone. Hope you can join us!
Come have fun in the kitchen with us! For nearly twenty years, the Blue Apron Cooking School has been the home to fun hands on cooking classes taught and designed by Liz Turner to make cooking easier, faster and more enjoyable. Classes are back this summer so check out our line up on the adjacent page. For more information and updates, please visit
www.blueaproncooks.com 26 The Maverick Magazine
September 2021 Issue
* Remaining 2021 Classes * All–A–Board! Charcuterie Boards - Tue. 9/14 @ 10:30am or Wed. 9/15 @ 10:30am. In this class you will learn how to plan and assemble a wide variety of creative and fun charcuterie boards as well as make delicious accompaniments for each selection. Breakfast at Tiffany’s - Wed. 9/29 @ 10:30am or Thur. 9/30 @ 10:30am. A semi repeat of one of our most popular classes ever. The table setting alone is worth coming for! Creamy Lox on Toast Celebrating 19 years “on the Mountain”
