BACON-WRAPPED BUFFALO MEATLOAF
Most people who replace their ground beef with buffalo, in recipes like meatballs, burgers, and meatloaf, are usually disappointed. Ground buffalo is much leaner than ground beef, which is the biggest challenge. In case you're new, it's the fat that provides most of the flavor and moisture. Also, for whatever reason, pre-packaged buffalo is ground very fine, almost to a paste, which can lead to a rubbery meatloaf, unless you use a few tricks.
Provided by Chef John
Categories Main Dish Recipes Meatloaf Recipes Pork Meatloaf Recipes
Time 2h
Yield 6
Number Of Ingredients 21
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.
Nutrition Facts : Calories 348.2 calories, Carbohydrate 19.3 g, Cholesterol 134.5 mg, Fat 13.6 g, Fiber 2.1 g, Protein 35.8 g, SaturatedFat 5.7 g, Sodium 1239.3 mg, Sugar 8.2 g
BISON MEAT LOAF #1 (BUFFALO)
Whenever possible, I buy grass fed Bison instead of ground beef. The flavor is much sweeter and because of the higher protein content, smaller portions are more satisfying. No antibiotics, no pesticides in the feed, no preservatives and no growth hormones. Even better, less fat, cholesterol and calories PLUS more iron, protein and B-12 than ground beef! A richer flavor and completely HEALTHY! I hope you enjoy this yummy recipe as much as we do.
Provided by BIG_CHIEF
Categories High Protein
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 13
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.
ELLEN'S BUFFALO MEATLOAF
A delicious favorite, modified to be lower in fat and calories, and no one will know you didn't use ground beef.
Provided by ellenmoriah
Categories Meat and Poultry Recipes Game Meats Buffalo and Bison
Time 1h50m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 179 calories, Carbohydrate 12.6 g, Cholesterol 104.5 mg, Fat 3.7 g, Fiber 1.6 g, Protein 23.8 g, SaturatedFat 1.1 g, Sodium 954.9 mg, Sugar 7.3 g
BUFFALO MEATLOAF
Fabulous meatloaf with great flavour - I have been told it makes great sandwiches the next day but never have any left over to try it! Substitute ground beef and it is equally terrific. We will often make extra sauce and heat it in the microwave to serve on the side.
Provided by SukiB
Categories Wild Game
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Soak breadcrumbs in milk until milk is absorbed.
- Beat eggs slightly, add in with breadcrumb mixture. Add ground meat, diced onion, salt, pepper and sage. Combine well.
- Grease loaf pan, pack mixture lightly into pan.
- Combine brown sugar, catsup, nutmeg and dry mustard for sauce and spread over top of loaf.
- Bake at 350°F for 1 hour.
- Drain off any liquids (if any).
- Turn out of pan. Let sit for a few minutes, slice to serve.
Nutrition Facts : Calories 207.6, Fat 4.4, SaturatedFat 1.7, Cholesterol 109.3, Sodium 518.4, Carbohydrate 13.9, Fiber 0.5, Sugar 7.4, Protein 26.9
BUFFALO CHICKEN MEATLOAF
Provided by Damaris Phillips
Categories main-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the sauce: Whisk together the ketchup and hot sauce in a small bowl and set aside.
- For the meatloaf: Preheat the oven to 350 degrees F. Grease a 9-by-5-by-3-inch loaf pan with cooking spray and set aside.
- Melt the butter in a medium saute pan over medium-high heat. Once melted, saute the celery and onion until softened, 3 to 5 minutes. Transfer the mixture, with the drippings, to a large bowl. Add the hot sauce to the bowl and stir to combine. Add the chicken, blue cheese, salt, pepper, eggs and 1 1/2 cups of the panko and mix until well combined.
- Press the mixture into the prepared loaf pan, pressing more in the center of the loaf to create a divot. This will allow the meatloaf to bake evenly and not create a mound after it is baked. Spread the sauce over the top of the meatloaf. Mix the Parmesan with 1/2 cup of the panko and sprinkle the mixture on top of the sauce. Bake until the center is set and the top is golden brown, 45 minutes to an hour. Let rest about 15 minutes before cutting to serve.
- Meanwhile, toast the remaining 1/4 cup panko in a dry pan until lightly golden and set aside.
- Garnish the meatloaf slices with the toasted panko and chopped celery leaves.
BUFFALO CHICKEN MEAT LOAF
Here's a great way to spice up a plain chicken meat loaf. It combines two of my favorite Sunday afternoon foods into one easy-to-make meal that's a huge hit with my family. -Holly Jones, Kennesaw, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, combine the first 7 ingredients; stir in 3/4 cup cheese. Add chicken; mix lightly but thoroughly. Shape into an 8x4-in. loaf on a greased 15x10x1-in. baking pan. Arrange bacon over top., For glaze, in a small bowl, mix wing sauce, mustard and honey; spoon over meat loaf. Bake until a thermometer reads 165°, 45-50 minutes. Sprinkle with remaining blue cheese and, if desired, additional celery. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 621 calories, Fat 38g fat (15g saturated fat), Cholesterol 229mg cholesterol, Sodium 2445mg sodium, Carbohydrate 37g carbohydrate (9g sugars, Fiber 4g fiber), Protein 36g protein.
BISON MEATLOAF
Karen Averitt, Ted Turner's personal chef, shared this hearty yet lean bison meatloaf recipe.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Lightly oil a large baking dish; set aside.
- Place 1/2 pound ground bison, 1 piece of yellow pepper, 1 piece of red pepper, 1 piece of onion, 1 1/2 teaspoons rosemary, 1 1/2 teaspoons sage, 1 1/2 teaspoons oregano, and 1/2 clove garlic in the bowl of a food processor; process until well combined. Transfer mixture to a large bowl. Repeat process three more times with remaining bison, peppers, onion, rosemary, sage, oregano, and garlic.
- Add 2 tablespoons olive oil to bowl with bison mixture and season with salt and pepper; mix until well combined. Using your hands, form bison mixture into a loaf and place in prepared baking dish. Transfer to oven and bake for 30 minutes.
- Add chicken stock, wine, and tomatoes to baking dish; bake, basting with juices every 15 minutes, until meatloaf is firm to the touch and pan juices are bubbly, about 1 hour more.
- Let meatloaf stand 5 minutes before slicing and serving with pan juices.
BUFFALO BLUE CHEESE MEAT LOAF
I made meat loaf with wing sauce for my guy, who prefers food with big flavors. He went crazy for it, and now likes it even more than traditional Buffalo wings! -Latesha Harris, Beaverton, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine the first six ingredients. Add beef; mix lightly but thoroughly. Shape into an 8x4-in. loaf in a greased 11x7-in. baking dish., Bake 20 minutes. Spread wing sauce over top; sprinkle with cheese. Bake until a thermometer reads 160°, 20-30 minutes longer. Let stand 5 minutes before slicing.
Nutrition Facts : Calories 286 calories, Fat 17g fat (7g saturated fat), Cholesterol 123mg cholesterol, Sodium 1093mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein.
BUFFALO CHICKEN MEATLOAF
Take traditional meatloaf for a healthy spin with this sassy, spicy version. Mix it together in just 15 minutes, then pop it in the oven for a comforting and hearty dinner.
Provided by By Angie McGowan
Categories Entree
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 8x4- or 9x5-inch loaf pan with cooking spray.
- In large bowl, mix all ingredients except Buffalo wing sauce. Add 1/4 cup of the Buffalo wing sauce; mix well to combine. Press mixture in pan.
- Bake uncovered 1 hour to 1 hour 10 minutes or until meat thermometer inserted in center of loaf reads at least 165°F. Carefully drain meatloaf. Let stand 10 minutes. Pour remaining 1/4 cup Buffalo wing sauce over loaf before slicing.
Nutrition Facts : Fat 2 1/2, ServingSize 1 Serving, TransFat 0 g
BUFFALO MEATLOAF WITH SPINACH AND ROASTED BABY POTATOES
Steps:
- Preheat oven to 375°F. Toss potatoes with 1 tablespoon oil in medium bowl. Place on 13x9-inch rimmed baking sheet or roasting pan. Sprinkle with salt. Roast 20 minutes.
- Meanwhile, heat 2 tablespoons oil in medium skillet over medium heat. Add mushrooms and onion; sauté until mushrooms are beginning to brown and onion is translucent, about 4 minutes. Remove from heat; mix in sage and thyme. Cool slightly.
- Mix buffalo, mushroom mixture, egg, 1/2 cup tomato sauce, panko, salt, and pepper in large bowl. Push potatoes to sides of baking sheet; shape buffalo mixture into 6x3-inch loaf in center of sheet. Roast 30 minutes. Combine 1/4 cup tomato sauce and red pepper in small bowl. Pour over top of meatloaf. Roast 20 minutes longer. Remove from oven; let rest while preparing spinach.
- Heat remaining 2 tablespoons oil and garlic in large pot over medium-high heat. Add spinach, and toss until wilted, about 3 minutes. Season to taste with salt. Slice meatloaf; serve potatoes and spinach alongside.
- *Available in the Asian foods section of some supermarkets and at Asian markets.
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