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You haven't tried meatloaf until you're home
eating it straight from the range!


2 eggs, whisked

1 can Campbell's Beef Consomme 

2 cups (about 4-5 slices) cubed sourdough bread

1/3 Cup bread crumbs

1 Tablespoon Worcestershire sauce 
1/3 cup grated Parmesan cheese

1 medium onion, chopped

2 Tablespoons yellow mustard

3 cloves garlic, finely minced

1 teaspoon salt

1/2 teaspoon black pepper

1 pound ground beef chuck

1 pound ground bison


1/2 cup ketchup

3 Tablespoons brown sugar

2 teaspoons apple cider vinegar


Preheat oven to 350 degrees

Grease a 9" loaf pan or 13"x 9" baking dish.

In a large mixing bowl combine eggs, Beef Consomme,

cubed bread, bread crumbs and Worcestershire sauce.

Walk away for 10 minutes while these ingredients meet each other.

Sing, "Home On The Range" while you are waiting!


Next, add in Parmesan, onion, mustard, garlic, salt and pepper.

With clean hands mix beef chuck and bison into mixture. 

Shape into a loaf and place in prepared baking dish sprayed with Pam.

If using a loaf pan pull meat away from the sides of the pan.

If using a 13'x9" baking dish, form loaf into a football shape with rounded edges.

Bake uncovered for 1 hour and 15 minutes.

Mix ketchup, brown sugar and apple cider vinegar together in a small bowl. 

Remove loaf from oven and spoon ketchup mixture over the top. 

Return to oven and bake for 12-15 minutes more. The aroma is magical!

Remove from oven when internal temperature reads 160 degrees. 

Allow to rest for 10 minutes on countertop.  I like to "tent" with foil meaning, tear a piece of foil and rather than wrapping tight create a loose tent over the baking dish to keep temperature from decreasing too rapidly.

You are ready to enjoy "Home on The Range Meatloaf"...

where seldom is heard a discouraging word!

Home On The Range Meatloaf: Inner_about
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