CROCKPOT BISON MEATLOAF WITH RAMPS & MORELS

I’m excited to share with you a recipe that transforms a humble meatloaf into a delicious wild food delicacy that is sure to be a hit with the whole family!

Slow cookers (crockpot) are wonderful to use, especially when you’re busy. The low heat allows for slow cooking times, trapping in moisture and flavor, for a delicious finished meal. Surprisingly meatloaf cooks quite well in a crockpot, and because we are using bison in this recipe, which is a lean meat, we want to trap in as much moisture and flavor as possible.

For me, springtime is my busiest season, so we do a lot of crockpot cooking. I am always incorporating the wild foods of spring into these cuisines, so ramps and morels are naturally on the list.

Ramps are a variety of Allium that begins to emerge in early spring. They are popular among foragers and chefs alike, due to their distinct garlicky flavor that pairs well with anything. In my case, they pair wonderfully with meatloaf!!

Morel mushrooms, like ramps, begin to emerge an early spring. They are a hearty mushroom with an earthy flavor and wonderful texture, that really goes great with beef, bison and other varieties of red meat. Usually by the end of spring I am no longer using them fresh, and instead, use the dehydrated ones I have preserved.

Pro tip: Your can use regular garlic in this recipe instead of ramps if they aren’t available to you. The morels can also be replaced with any other mushroom of your choice. Portobella mushrooms have a firm texture that would work great in this recipe.

CROCKPOT BISON MEATLOAF WITH RAMPS & MORELS

Ingredients:

• 4 large sweet onions sliced (gold potatoes can be used instead)

• 4 tablespoons salted butter

• 1 tablespoon olive oil

• 1 teaspoon sea salt

• 1 teaspoon coarse black pepper

• 1 pound ground bison (beef can be used)

• Handful of fresh ramps (I use about 8-10 whole ramps)

• 5-10 fresh morel mushrooms (you can also use dehydrated morels)

• 1 cup Italian herb breadcrumbs (or about 4 pieces of bread, pulled into pieces)

• 1/2 cup milk (if you use ground beef, add 1 cup of milk instead)

• 1 egg

• ¼ cup dried onion flakes

• 2 tablespoons low-sodium beef bouillon granules (powder bone broth)

• 1/4 teaspoon onion powder

• 1/4 teaspoon parsley flakes

• 1/8 teaspoon celery seed

• 1/8 teaspoon paprika

• 1/8 teaspoon ground black pepper

• 1/2 cup beef broth

• 1/2 teaspoon Worcestershire sauce

• Fresh thyme sprigs and parsley for garnish

Instructions

1. Gently rinse off your ramps and morels and set them aside. I usually leave them whole for aesthetic purposes, but you could chop them up if desired.

2. Slice onions or potatoes and lay them in the bottom of a 6-8 Qt. slow cooker. Season with salt and pepper then pour the broth and Worcestershire sauce over them. Their purpose is to elevate the meatloaf off the bottom of the slow cooker. Potatoes certainly work, but the onions will add more flavor.

3. Lay a few ramps and morels over the potatoes, setting a few aside to top your meat loaf with. Make sure the mushrooms are laying on top of the onions or potatoes, otherwise they will get hard and burn on the bottom.

4. In a bowl, mix ground bison, bread crumbs, milk, egg, and seasonings. Shape into a loaf.

5. Place the meatloaf on top of your onions or potatoes and decorate it with your extra ramps and morels. Cook on LOW for about 6-8 hours.

6. Once finished, I usually place the meatloaf on a platter and drizzle homemade raspberry barbecue sauce over top (recipe below). You can also choose to make a traditional tomato sauce or gravy topping.

Pro Tip: I have made this recipe without the morels and ramps and I usually top it with swiss cheese halfway through the cooking time. This is another delicious way to make this meatloaf.

Below is the recipe for my favorite raspberry barbecue sauce. This is delicious when made in the spring from the fresh black raspberries that are fruiting!

Raspberry BBQ Sauce

• 1/2 cup ketchup

• 2 tablespoons brown sugar

• 2 tablespoons white vinegar

• 1/2 teaspoon onion powder

• 1/4 teaspoon garlic powder

• 1 cup fresh raspberries (black raspberries are best)

1. Add the ketchup, brown sugar, white vinegar, onion powder, and garlic powder to a small saucepan and whisk until well combined.

2. Puree the raspberries in a blender. If you want it to be smooth, remove the seeds by running the liquid through a fine mesh strainer. Whisk the raspberries puree into the barbecue sauce until fully blended.

3. Heat on low until it is slightly warm and sugar is melted, then enjoy! Refrigerate until needed. This raspberry sauce is excellent on chicken, lamb, bison and beef!

Pro Tip: if you want to keep it completely healthy, you can substitute the processed sugar in this recipe for honey, but do not heat it about 110⁰ F. Otherwise, it will kill the beneficial properties in the honey.

Kayce Heister

Kayce is an Author, Clinical Herbalist, Naturopathic Practitioner (HHP), Active Forager, Wild Food Chef and Mother of three. She has spent the last 20 years practicing herbalism and natural health, and spends most of her time educating others on the amazing potential the natural world can offer.