BEST BISON MEAT LOAF

Serves: 10

2 tbsp (30 ml) butter

1 cup (250 ml) shredded carrots 1/2 cup (125 ml) finely chopped onion

1/2 cup (125 ml) finely chopped celery

3 cloves garlic, finely chopped 1 cup (250 ml) finely chopped mushrooms

1/2 cup (125 ml) milk

2 cups (500 ml) crustless white bread cubes

2 lb (1 kg) frozen ground bison, thawed

1 lb (0.5 kg) lean ground pork 2 tbsp (30 ml) Worcestershire sauce

1/2 cup (125 ml) crushed tomatoes, undrained

1 tbsp (15 ml) packed dark brown sugar

2 tsp (10 ml) smoked paprika 1 1/2 tsp (7.5 ml) salt

1 tsp (5 ml) freshly ground pepper

1 tsp (5 ml) ground cumin

1 tsp (5 ml) dry mustard

1 egg, beaten

6 slices bacon

1. Melt butter in a large frying pan over medium heat. Add carrots, onion, celery and garlic; sauté until softened, about 5 minutes. Add mushrooms and cook, stirring frequently, for 8 minutes or until liquid is evaporated. Cool to room temperature.

2. Preheat oven to 350 F (175 C). Line a rimmed baking sheet with non-stick foil.

3. Pour milk into a shallow bowl. Place bread cubes in milk. Let stand for 2 minutes, stirring occasionally. Squeeze excess milk out of bread cubes, squeezing bread cubes together to form a paste. Discard milk.

4. Combine vegetable mixture, bread paste and next 11 ingredients (bison through beaten egg) until blended. Shape mixture into a 10-by-6 inch (25-by-15 cm) oval loaf and place on prepared pan. Flatten top of loaf slightly. Place bacon slices crosswise over top, tucking in ends underneath.

5. Bake uncovered for 1 1/2-1 3/4 hours or until a meat thermometer inserted in centre registers 170 F (about 75 C). Let stand for 10 minutes before slicing.