Recipe for Bison Meatloaf

This mid-winter meal can be made almost entirely with ingredients available locally in Minnesota this time of year. Why bison? 97% of North American bison live on ranches. The species would be in serious trouble if no one ate their meat. Also, bison meat is lower in fat than chicken or beef, but high in iron and protein. I adapted this recipe from one used my by brilliant gourmet friend Julie, who says she got hers from "Julia or Martha or one of those people." When Julie emailed me her recipe, her note read, "Obviously, you can't screw this up," so naturally I am always a little nervous that I will screw it up and prove myself to be a complete incompetent in the kitchen.

Bison Meatloaf
2 cups finely chopped onion
1 Tbsp finely minced garlic
1 stalk of celery, finely diced
1 carrot, finely diced
2 Tbsp butter
2 tsp Worcestershire sauce
1/3 cup canned diced tomatoes
2 pounds ground bison
1 cup bread crumbs
2 large eggs, beaten
2 Tbsp dried parsley
2 tsp salt

Saute onion, garlic, celery, and carrot in butter. Let cool. Stir in remaining ingredients. Form into two logs and bake on a cookie sheet at 350° F for 1 hour. Awesome with baked Yukon gold potatoes and garnet yams.