So, I love buffalo. Most people know this and if you’ve read this blog you know I just picked up a bunch at the farmer’s market. I wanted to try something different than my usual buffalo whitebean chili or buffalo burgers so I thought I would go with a good old grandma throwback, buffaloaf… I mean meatloaf.
People sometimes turn their nose up at this homey dish but I love it. I’m from Pittsburgh so anything with ketchup pretty much rocks my world. By using buffalo and chorizo it makes it zesty and healthy at the same time. Well, the chorizo isn’t so much healthy but don’t worry, buffalo is as lean as chicken breasts.
Apologies for not including a photo of the final meal. I need to start exercising some self control before diving in. This photo blogging is rough! Since I didn’t have a photo, I decided to include a picture of the woman who taught me to make meatloaf, my grandma. Read on for the recipe…
I pretty much made up this recipe and I encourage you to add in some of your own extras. Roasted garlic, spicy mustard or diced tomatoes.
Buffaloaf
1 lb buffalo meat
1-2 sausages. I prefer buffalo/chorizo blend although any spicy sausage will do.
1 small onion chopped
¼ cup of ketchup
2 tablespoons of Worchester sauce
1 egg whisked
Salt/pepper to season
1 tsp garlic powder
1 slice of whole wheat bread made into bread crumbs (chop in foodprocessor)
¼ cup of milk for soaking the breadcrumbs
Glaze
¼ cup of ketchup
2 tablespoons Worchester sauce
Preparation
Preheat the oven to 350
Saute the diced onion for about 5-7 minutes until softened
Soak the bread crumbs in milk for several minutes while combining the other ingredients
Combine ground buffalo, sausage (removed from casing), egg, ketchup, Worchester, garlic powder, salt and pepper in a bowl.
Once onion and breadcrumbs are ready, add them to the bowl and mix the ingredients. Mix with your hands until all ingredients are combined.
Take the mixture and form it into a loaf and place in a glass baking dish. You can also use a loaf pan if you have one.
Bake the loaf for 40 minutes then remove from the oven and brush the top and sides with the glaze. Place back in the oven and bake for another 20-25 minutes. **Be careful not to over cook this. Buffalo is MUCH leaner than ground beef and can dry out.
Let stand for 10 minutes then slice and serve.
