So, so glad Ross is home…I can actually cook again instead of re-heating skinless chicken breast!
I’ll keep this short and sweet–I’ve got two-a-day cardio sessions all month and it’s already kicking my ass. Sadness. But anyway I got the idea for this recipe from the Appaloosa Grill in Denver…definitely a killer restaurant with an awesome gluten-free menu!
(I’d also like to apologize for my sh*t photography skillz…trust me, this was GOOD! Pinky Swear!!)
3 lbs Ground Bison
1 Onion, diced
1 Bell Pepper, diced
1 t Dry Mustard
1 t Salt
1 t Black Pepper
2 Cloves Garlic, minced
2 T Coconut Aminos
2 T Shredded Horseradish
Mix all ingredients together and combine well by hand. Press into a greased loaf pan.
Bake at 375 degrees for 1 hour, 15 minutes.