Entree: United States – Rocky Mountain West – Buffalo Meatloaf (meatloaf made with lean bison)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr

Additional 10 min

Total 1 hr 30 min

Ingredients

- 1.5 lb (680 g) ground buffalo (bison)
- 1 cup (120 g) fresh breadcrumbs
- 2 large eggs, approx. 100 g total
- 1/2 cup (120 ml) whole milk (120 g)
- 1 small yellow onion, finely chopped (about 4 oz / 115 g)
- 1/2 cup (75 g) green bell pepper, finely chopped
- 2 cloves garlic, minced (about 6 g)
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (8 g) fresh parsley, finely chopped
- 2 tbsp (30 ml) olive oil for sautéing (30 g)
Glaze:
- 1/2 cup (120 g) ketchup
- 2 tbsp (25 g) brown sugar, packed
- 1 tbsp (15 ml) apple cider vinegar (15 g)
- 1/2 tsp (2.5 g) smoked paprika

Instructions

1. Preheat the oven to 375°F (190°C). Lightly oil a 9x5-inch (23x13 cm) loaf pan or line with parchment.
2. In a small skillet over medium heat, warm 2 tbsp (30 ml) olive oil and sauté the chopped onion and bell pepper until softened, about 5 minutes. Add garlic and cook 30 seconds more. Remove from heat and let cool slightly.
3. In a large bowl, combine 1.5 lb (680 g) ground buffalo, breadcrumbs, eggs, milk, Worcestershire sauce, Dijon mustard, salt, pepper, parsley, and the cooled onion mixture. Mix gently with your hands until just combined; do not overwork.
4. Transfer the mixture to the prepared loaf pan and press evenly. Smooth the top with a spatula.
5. Whisk together ketchup, brown sugar, apple cider vinegar, and smoked paprika in a small bowl. Spread half the glaze evenly over the top of the loaf.
6. Bake for 45 minutes, then remove from oven and brush with the remaining glaze. Return to oven and bake an additional 10–15 minutes, or until the internal temperature reaches 160°F (71°C).
7. Let the meatloaf rest in the pan for 10 minutes before slicing. Serve warm with pan juices or additional glaze as desired.