House Minority Leader Nancy Pelosi’s meatloaf recipe has bison, veal, two kinds of Italian cheese and a cheesy topping.

Makes 6 servings

Nancy Pelosi worked with her 6-year-old granddaughter to create this loaf using bison and veal. This loaf sets up best in a non-stick loaf pan, but you should rest a rimmed baking sheet on the oven shelf beneath the pan to catch any fat that might otherwise drip onto your oven floor.

1 tablespoon olive oil, plus extra for greasing loaf pan

1 medium onion, chopped

1⁄2 loaf ciabatta bread, cut into large pieces (about 3 cups)

2 1⁄2 cups whole milk 1 pound ground bison 1 pound ground veal

1⁄2 cup grated Parmigiano-Reggiano cheese, plus 1/3 cup for sprinkling on top (divided)

1⁄2 cup grated Romano cheese

2 tablespoons Worcestershire sauce

1 tablespoon sea salt 2 teaspoons ground cumin 1 teaspoon cayenne pepper

1 teaspoon freshly ground black pepper

1 tablespoon plus 1 teaspoon finely chopped fresh rosemary leaves (divided)

1 tablespoon plus 1 teaspoon finely chopped fresh cilantro leaves (divided)

2 eggs, beaten

Preheat oven to 375 degrees. Grease a (preferably non-stick) loaf pan with olive oil.

Heat the 1 tablespoon olive oil in a medium-size skillet over medium heat, add onion and saute until soft, about 7 minutes. Set aside to cool.

While onions are cooking, soak ciabatta chunks in milk in a bowl.

In a large bowl, mix bison and veal, using your clean hands. Add the 1⁄2 cup each of Parmesan and Romano, the Worcestershire, seasonings and 1 tablespoon each of rosemary and cilantro. In a small bowl, mix together remaining Parmesan and herbs.

Remove pieces of bread from milk, drain them and then rip them into smaller pieces; then mix the bread, eggs and cooled onions into meat mixture.

Carefully press mixture into prepared loaf pan. Sprinkle reserved mixture of cheese and herbs over top of loaf.

Bake in preheated oven until a meat thermometer reads 175 degrees at center of loaf, roughly 1 hour 15 minutes to 1 hour 25 minutes. Remove meatloaf from oven and let it rest 5 minutes before slicing and serving.

Note: Ground buffalo can be found at Metcalfe’s Sentry, 6700 W. State St., Wauwatosa, and other specialty food stores (call first).