Buffalo Meatloaf

Buffalo Meatloaf

Most large supermarkets now sell ground bison or buffalo meat. This very healthy alternative to beef has 50% less cholesterol, and contains none of the hormones, and antibiotics that cattle sometimes receive. It’s also delicious, and makes a great meatloaf recipe. The sautéed mushrooms gives this meatloaf a great flavor and moist texture.

Makes 8 Portions of Buffalo Meatloaf
Prep Time: 20 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 35 minutes
1 onion, diced fine

10 large white mushrooms, diced fine

1 tbsp butter

1 tbsp olive oil

1 tbsp Dijon mustard

3 tbsp ketchup

2 cloves crushed garlic

1 tbsp Worcestershire sauce

1 egg, beaten

1/2 cup milk

3/4 cup plain breadcrumb

2 tsp salt

1 tsp black pepper

Pinch of cayenne

2 pounds ground bison/buffalo meat

For the Glaze:

3 tbsp ketchup

3 tbsp brown sugar


Prep the onions and mushrooms with a knife, or in a food processor. Add to a large sauté pan with the butter and oil, and cook on med-high heat, for about 10 minutes, until the moisture from the mushrooms is evaporated, and the mixture is lightly browned. Add to a large mixing bowl. Allow to cool for 15 minutes.
Add all the remaining ingredients, except the meat, and mix well. Add the meat and mix gently until combined. Do not over-mix.
Preheat oven to 325 degrees F. – Lightly grease the bottom of a shallow roasting pan with a few drops of oil. Wet your hands with cold water and form the meatloaf mixture into a loaf shape, about 6 inches wide, by about 3 to 4 inches high. 


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