buffalo meatloaf

Recipe: Buffalo Meatloaf

What’s your favorite thing to do with all the meat you get from your buffalo hunts? We love making buffalo meatloaf, because you can prep it in in a huge back and put it in disposable aluminum loaf pans and put it in the deep freeze for great meals throughout the year! If you’re making it ahead, omit the tomatoes & shallots and add those when you bake it. Kick it up a notch by adding some paprika or chili powder, or add some fresh onion or shallots to the loaf. Let it thaw completely in the fridge before you bake it.

YIELD: Serves 6




    • 1 cup chopped onion
    • 2 celery ribs, cut into 1/4-inch dice
    • 1 carrot, cut into 1/4-inch dice
    • 1 tablespoon chopped garlic
    • 3 teaspoons vegetable oil
    • 3/4 cup fine fresh bread crumbs
    • 1/2 cup chopped fresh flat-leaf parsley
    • 1 large egg
    • 2 tablespoons ketchup
    • 1 tablespoon Worcestershire sauce
    • 2 teaspoons salt
    • 1/4 teaspoon freshly ground black pepper
    • 1 3/4 lb ground buffalo
    • 6 shallots, cut into 1/3-inch wedges
    • 6 plum tomatoes, each cut into 6 wedges
    • 1/3 cup water


    1. Preheat oven to 375°F.
    2. Cook onion, celery, carrot, and garlic in 2 teaspoons oil in a large nonstick skillet over moderate heat until onion is softened. Transfer to a large bowl and stir in bread crumbs, parsley, egg, ketchup, Worcestershire sauce, salt, and pepper. Stir in buffalo (do not overmix) and form mixture into a 10- by 4-inch oval loaf in a large shallow metal baking pan. Toss shallots and tomatoes with remaining teaspoon oil and salt and pepper to taste, then scatter around meatloaf. Bake in middle of oven 1 hour and 10 minutes, or until a thermometer inserted 2 inches into center registers 160°F. Transfer buffalo meatloaf and vegetables to a platter and let stand 10 minutes.
    3. While meatloaf is standing, deglaze baking pan with water over moderate heat, scraping up brown bits, and pour through a fine sieve into a bowl.
    4. Serve buffalo meatloaf with shallots, tomatoes, and sauce.

Each serving about 221 calories and 8 grams fat

Recipe copyright Gourmet, February 2000

Source: Epicurious

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