Bison (The Other Red Meat) Meatloaf

• 2 ounces grated root vegetable of your choice (potato, carrot, rutabaga, parsnip)
• 1 nice size shallot, finely diced
• 1/2 cup chopped parsley
• 1 large egg, beaten
• 1 large clove garlic, minced
• 1/2 cup cottage cheese curds, drained of excess moisture
• 1/2 cup fresh breadcrumbs
• 1 1/2 teaspoons kosher salt flakes
• 1 tablespoon coarsely ground mixed peppercorns (pink, green, white and black)
• Level tablespoon dijon mustard
• 1 tablespoon real bacon crumbles
• 1 pound ground bison (buffalo)
• 2 tablespoons tomato paste
• Tabasco Chipotle Pepper Sauce
• 2-4 bay leaves

1. Put first eleven ingredients in a large bowl and stir together with a large fork until well combined. Add the ground bison and gently mix the meat with everything until it is incorporated well. I use nitrile gloves to mix this up.
2. Mound the meat into two mini loaf pans. Blend some of the Tabasco Chipotle into the tomato paste to your taste. Spread equal amounts on top of loaves. Top with bay leaves pressed into the paste.
3. Put a trivet in the bottom of a 5 quart pressure cooker, add 12 ounces of water and bring to a boil over high heat. Place mini loaves on top of trivet, lock on lid and bring to pressure over high heat. Depending on your unit, cook at the proper pressure for 20 minutes. Remove from heat and let pressure drop naturally. Remove lid, allow loaves to rest a few minutes before serving.
4. Alternatively, you can mound the meat into a greased 4 1/2" x 8" loaf pan (a 5" x 9" is a bit too big for 1# of meat) and cook in a 350 degree oven for 1 hour; check internal temperature with a thermometer, it should read 150.

potato, shallot, parsley, egg, clove garlic, cottage cheese curds, fresh breadcrumbs, kosher salt, mustard, bacon crumbles, ground bison, tomato paste, tabasco chipotle pepper sauce, bay leaves

Taken from food52.com/recipes/3629-bison-the-other-red-meat-meatloaf (may not work)