I love it when you find a recipe for something that you really like from one of your favorite restaurants. This recipe is one I like from Ted’s Montana Grill. They make theirs with bison, but I just can’t go there. I’ve seen them right beside my car in Yellowstone Park and I think they are much too cute to be meatloaf! Ted’s always features a soup of the day and I would love to find the recipe for their Baked Potato Soup. It’s sooo good. If any of you out there have it or know how to get it, please let me know!
1. Saute onions, peppers, and garlic until soft. Cook before proceeding.
2. In a medium bowl, combine the eggs, thyme, parsley, seasoning salt, black pepper, half and half, and ketchup. Mix completely.
3. Place the fresh ground meat into a large mixing bowl. Add the cooled vegetables and the egg/spice mixture. Gently mix by hand. Add the breadcrumbs to the meat mixture and mix until combined.
4. Put meat into 9×5 loaf pan. Bake at 350 degrees for 1 hour or until internal temperature is 160 degrees. Allow the meat to cool 10 minutes before slicing.
5. **Do not pour juices off top of the meatloaf. I did it and was dry. Try letting it sit so that the meat reabsorbs the juices.
6. ****Do NOT put glaze on the meatloaf. Pour heated sauce over the slices when you serve it.
7. Glaze: Place all of the ingredients into a saucepan. Over medium heat, mix until fully combined. Cook for five minutes.
Whats 4 Dinner Tonite 
My husband and I tried this recipe (with bison) step-by-step and was disappointed with the outcome. It did not taste like Ted’s Montana Grill meatloaf AT ALL. First of all, be sure to use a chili sauce that is sodium free or it tastes way too salty. Secondly, the meatloaf consistency when mixing it up was very mushy and would not hold a true loaf shape. We had to add oatmeal to get it to stick together to form a loaf. Ted’s meat loaf has more of a BBQ taste to it so we would suggest using a honey, hickory BBQ sauce instead of chili sauce and brown sugar. When served at Ted’s, it had a brown gravy over it. Also, Ted’s meat loaf had a nice “crust” to it so we suggest putting the sauce over the loaf before baking.
Linda,
Thanks for your feedback. I’m sorry this didn’t work well for you. I’m going to have to try this one again and I’ll take note of all your comments. I don’t remember having any issues with it. I have a lemonade recipe on my blog from Teds and it’s perfect for summer.
Becky
Linda,
Sorry to hear this didn’t turn out well for you. I make this with ground beef so that may make a difference in the taste/texture. I appreciate your ideas and suggestions as well.
Becky
Hi,
I had previously made the below bison meatloaf recipe by Ted Turner’s chef. Later, I had the bison meatloaf at Ted’s Montana Grill. I believe this is a very close recipe. The exception is the restaurant version doesnt have the red wine or sun dried tomatoes and is served with a brown gravy.
http://www.marthastewart.com/351313/bison-meatloaf
Hey Justin,
I’m glad to hear your liked the meatloaf. Ted’s has a lot of good food and I’m always happy to get one of their recipes and share it!
Becky
Hi Justin,
Thanks for sharing. I love gravy! I wish I had that recipe too! I’m sure it’s delicious.
Becky
This is the recipe for the bison meatloaf Ted’s used to serve, prior to 2011. They have since changed it. But I prefer this version. However, the amount of bison is incorrect – it should be 1 3/4 pounds. I use store-bought bread crumbs instead of fresh. I also use the chili sauce in place of the ketchup. I puree the onion and green pepper instead of dicing and still sauté it with the butter and garlic. The tiny pieces ensure the flavor is spread throughout. I also put 1/2 the glaze on top of the loaf while it cooks and use the rest after serving. I have gotten many compliments on this!
Hey Liz,
Thanks for sharing your tips on Teds’ Meatloaf. Those are great ideas. Glad to hear that it is a favorite of yours. I love the flavor of the baked on glaze and what’s not to love about adding more when you serve it!
Becky