Buffalo Bison Slow Cooker Meatloaf Recipes

BISON MEAT LOAF #1 (BUFFALO)

Steps:

• Preheat oven to 350°F
• Mix all ingredients together in a large bowl. Using your hands works best.
• Spray a shallow, oval casserole dish or small roasting pan with Pam.
• Pat meat mixture into dish/pan.
• Lightly spray top of loaf with Pam.
• Bake for 1-1/4 to 1-1/2 hours.
• Can be served as is or with Italian-style sauce.

BUFFALO (BISON) SLOW-COOKER MEATLOAF

Steps:

• Mince onions in food processor, if available, if not just chop very finely. Do the same to mushrooms.
• Add everything except meat together in a bowl. Combine gently. Add meat and combine well with hands.
• Place 4 (will vary with size of slow-cooker) crumples of aluminum foil in bottom of slow-cooker. Then make an X with 2 four inch wide (will vary with size of slow-cooker) sections of foil. The crumples will keep the meatloaf from sitting in the drippings (fat) and the foil X will assist in getting the meatloaf out of the slow-cooker.
• Shape meat mixture into a loaf (rectangley with a rounded-ish top works just fine ;] ). Place in slow-cooker on top of foil X. Squeeze ketchup in horizontal stripes across top of meatloaf until generously covered. If ketchup drips down sides that's good too. Sprinkle with basil (I used oregano) for garnish. See attached photo.
• Cook in slow-cooker for 4-5 hours on HIGH setting or 6-8 hours on LOW setting. Slice in middle and if no longer pink meatloaf is done.
• Slice into 12-14 servings at 3/4 inch thick. Serve with green veggies such as broccoli.
• Meatloaf is an easy to adapt to any taste, for example, omitting onions and mushrooms. Red, yellow, orange or green peppers would all go nicely. Turkey can be used as well instead of Buffalo or Beef. I would use less onion/mushrooms with Turkey as to not overpower the natural taste of the meat. Also, other sauces can be substituted for ketchup depending on the outcome you'd like to have. BBQ sauce or even a mixture of A1 and honey would be good. I also had the thought of making a loaf of just onions, mushrooms, breadcrumbs and the rest omitting the meat all together. Some research would be needed for cooking temp and time but I imagine it would be a delicious vegetarian alternative :)
• Happy cooking and enjoy!

CLASSIC SLOW-COOKER MEATLOAF

Steps:

• Line 4 1/2- to 5-quart slow cooker with foil. Spray foil with cooking spray.
• In large bowl, mix all ingredients except ketchup. Shape mixture into loaf, and place in center of slow cooker. Spread ketchup over top.
• Cover; cook on Low heat setting 3 to 4 hours or until meat thermometer inserted in center of loaf reads 160°F. Remove meatloaf from slow cooker to serving platter. Cut into pieces to serve.

ELLEN'S BUFFALO MEATLOAF

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Crumble the bread slice into crumbs and set aside. Grease an 8x8 inch baking dish.
• Thoroughly mix ground buffalo meat, onion, egg, ground mustard, tomatoes, salt, pepper, and bread crumbs in a large bowl.
• Form the meat mixture into a loaf shape about 8x4 inches and place into the middle of the baking dish. Apply ketchup to the top and sides of the meatloaf.
• Bake in preheated oven until meat is no longer pink and ketchup forms a glaze over the meatloaf, 1 1/2 hours. Let stand 10 minutes before serving.

BUFFALO VEGGIE QUINOA MEATLOAF

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes.
• Heat olive oil in a skillet over medium heat; cook and stir onion, sweet potato, kale, and red bell pepper until tender, 10 to 15 minutes.
• Combine buffalo meat, eggs, Worcestershire sauce, garlic, ketchup, salt, black pepper, oregano, basil, and thyme together in a bowl. Add vegetable mixture and quinoa to buffalo mixture and mix well. Transfer mixture to the prepared loaf pan; top with a thin layer of barbeque sauce.
• Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

BACON-WRAPPED BUFFALO MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Melt butter in a large skillet over medium-heat. Cook and stir chopped bacon in hot butter until almost crisp, 5 to 10 minutes.
• Pulse onion, carrot, celery, red bell pepper, poblano pepper, mushrooms, and garlic in a food processor until finely chopped. Add vegetable mixture and rosemary to bacon in the skillet; cook and stir until vegetables soften and sweeten, about 5 minutes.
• Mix vegetable mixture, bread crumbs, and milk together in a bowl. Let cool to room temperature. Stir egg, salt, Worcestershire sauce, black pepper, and cayenne pepper into vegetable mixture. Add buffalo meat to vegetable mixture and mix with your hands until well-blended.
• Turn meat mixture out into prepared baking dish and shape into a 9x5x3-inch meatloaf. Lay bacon strips crosswise over the top of the meatloaf, tucking in ends of bacon under the loaf.
• Whisk rice vinegar, brown sugar, and mustard together in a bowl until glaze is smooth.
• Bake meatloaf in the preheated oven for 30 minutes. Brush glaze over loaf and continue baking until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 155 degrees F (68 degrees C). Cool for 10 minutes before slicing.

SLOW COOKER MEATLOAF

Steps:

• Grease with butter/marge and line your slow cooker with baking paper
• Mix together all ingredients in a mixing bowl, then knead with your hands until all combined into one lump
• Place mix into the slow cooker, and press down to fill out the bottom
• Cook on low for 4-5 hours, check the juices are running clear then serve with whatever you like. Personally really like this with roast potatoes.

MELT-IN-YOUR-MOUTH MEAT LOAF

Steps:

• Combine eggs, milk, bread crumbs, onion, salt, sage, and mushrooms in a large bowl. Crumble ground beef over mixture and stir well to combine. Shape into a round loaf; place in a 5-quart slow cooker. Cover and cook on Low until a meat thermometer reads 160 degrees F (71 degrees C), 5 to 6 hours.
• Whisk ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl; spoon sauce over meat loaf. Return to slow cooker and cook on Low until heated through, about 15 minutes. Let stand 10 minutes before cutting.