Melt the butter in a large skillet over medium heat. Add the shallots, garlic, celery and carrots. Cook, stirring occasionally, about 5 minutes or until the vegetables are tender. Remove from heat and stir in the Worcestershire sauce, vinegar, allspice, about 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Add this mixture to the soaked breadcrumbs.
Finely chop the bacon and prunes. Add the bacon and prunes to the bowl along with the ground bison, pork, eggs and parsley. Mix the meatloaf mixture together with your hands.
Pack the mixture into a 9x5 inch loaf pan. Bake until an instant read thermometer inserted into the center registers 155 degrees F, about 1-1/4 hours. Remove the meatloaf from the oven and let sit for at least 10 minutes before serving.
We used Kinnikinnick’s sandwich bread to make the breadcrumbs for this recipe. Just toast the bread and process until fine crumbs result in a food processor.