Mushroom Stuffed Bison Meatloaf with Swiss Cheese Sauce

I have been getting quite a lot of feedback from friends and family regarding my blog postings. I love that I'm getting feedback, but I hate that people are finding mistakes. OK I know that sounds funny but in my mind, as my friend and fellow chef Mark Susz likes to say, I like to think I'm perfect. This will come as no suprise to the people who know me....that and the fact that as a perfect person I make many...many mistakes! So some of the feedback, from my friends Stephanie and Janice, as well as my big sister Bert is that I need to post the whole recipe first, with all the steps before breaking it down with photos. That way someone could print the recipe, thanks Stephanie. Or they could read throught the recipe first to see if it was manageable and that all of the steps made sence, thanks Janice and Bert! So I have decided to re-posted my last recipe in the new suggested format....here it is................Chef Forrest, the perfect mistake maker

Mushroom Stuffed Bison Meatloaf with Swiss cheese Sauce

2 lbs. ground High Plains Bison

1 cup breadcrumbs

1 tsp. ground black pepper

1 tsp. salt

1 tsp. Worcestershire sauce

1 stick butter
1 medium onion, diced fine
1 # sliced shiitake mushrooms

For cheese sauce:

1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup heavy cream
1/2 cup coarsely grated Swiss cheese


COOKING INSTRUCTIONS
1. Pre-heat oven to 350ºF
2. In a large bowl, add the first 5 ingredients and mix well with your hands. Place in refrigerator.
3. In sauté pan melt butter and sauté onions for 8-10 minutes until browned, add mushrooms and continue cooking for an additional 10 minutes until they are browned as well. Remove from heat and cool 20 minutes and then combine with meat mixture.
4. Form into a large loaf shape and bake in the oven on a sheet pan for 35-40 minutes or until an internal temp of 165 has been reached.
5. While meatloaf is cooking make the Swiss cheese sauce.
Make sauce:
1. In small saucepan heat butter over moderately low heat until foam subsides and stir in flour.
2. Cook roux, stirring constantly, 2 minutes.
3. Add cream in a stream, whisking, and simmer 2 minutes, or until sauce thickens slightly.
4. Remove pan from heat and stir in cheese and salt and pepper to taste until cheese is melted. Keep sauce warm, covered, over very low heat
5. Serve sliced mushroom stuffed bison meatloaf with a garnish of Swiss cheese sauce.

Preheat oven to 350 degrees.........

Combine the first five ingredients, Bison, breadcrumbs, black pepper, Worcestershire sauce and salt.......

In a large bowl......

and mix well. Place in refrigerator....

finely dice the onion and slice the mushrooms.......

In a saute pan melt the butter over high heat....

Saute the onions first, until browned......

add the sliced mushrooms.....

and saute until browned as well. Remove from heat ans allow to cool 20 minutes.....

remove mixed Bison from refrigerator and combine with mushrooms and onions....

Form into a large loaf on sheet pan and bake.........

While the meatloaf is cooking you can make the Swiss cheese sauce

In a small sauce pan melt the butter


and stir in the flour to make a roux......

add cream in a stream stirring.......

remove pan from heat and stir in cheese......

add tabasco and season with salt and pepper.....

keep sauce warm, and covered......

remove meatloaf from oven........

slice......

serve with Swiss cheese sauce and enjoy!!