Buffalo Meatloaf: A Melt in My Mouth Meal

My father recently gave us some buffalo meat: a couple pounds of ground buffalo, a rump roast, and some sort of steak. Since I once had some pulled barbecue buffalo when I was about 12 or so (and liked it!) I wasn’t too worried about trying the ground buffalo. I simply picked out one of the meals planned for the week and replaced the ground beef with ground buffalo. The result was:

Buffalo Meatloaf
1 lb. ground buffalo
2 eggs
1/2 cup wheat thins (crushed with hot sauce bottle)
Lowrys, to taste
Onion powder, to taste
Worcestershire sauce, to taste
Louisiana hot sauce, to taste

Meatloaf “Glaze”
1/2 cup Ketchup
Louisiana hot sauce, to taste

Preheat oven to 450 degrees. Mix all ingredients and place in baking pan. Place in oven for 30-40 minutes, until almost cooked. Mix the glaze and put it on the meatloaf. Put the meatloaf back in for five to ten more minutes. Serve.

Several things happened while making this meatloaf. First, I had to use Wheat Thins because I was all out of Ritz crackers (which is what I usually use, although I have used saltines in the past as well). Secondly, I realized that it was a “soupier” meatloaf than normal. Third, I found the smell of the baking meatloaf to be nauseating. It primarily smelled of bloody, raw meat through almost the entire cooking process.

All this aside, however, I went ahead and tried the resulting meatloaf. It was actually REALLY good. The meatloaf practically melted in my mouth and had a very mild meat flavor which, for me, is a very good thing. Everyone else in the family liked it too. I find that it is very likely that I will use at least one of my remaining ground buffalo meats to make a meatloaf again in the future.

To my readers: Have you ever had buffalo? What was your experience with it?

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About Dallas Funk

I'm a stay-at-home mom with two children (a seven-year-old son and a five-year-old daughter), 20+ years of writing experience, and a passion for food that has been developed over a lifetime of experimenting. Over the past 12 years of marriage, I have worked hard to learn all that I can to make my family all that it can be. My expertise has been primarily self-taught, allowing me to provide insights for the average person, whether they be an aspiring cook, a new mother, or a hopeful writer. I have studied and experimented with baking, cooking, budget meals, healthy and tasty alternatives to comfort foods, and even food photography. By combining my writing experience, my hard won cooking expertise, and my "everyman" outlook, I offer a special and unique slant to food and dining. In January of 2015, I will receive my MFA in Creative Writing, with a Popular Fiction specialty, from the University of Southern Maine's Stonecoast Writing Program.
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One Response to Buffalo Meatloaf: A Melt in My Mouth Meal

  1. Pingback: Buffalo: Glad to Eat a Good for You Meat | Adventures of a Picky Eater

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