Buffalo meat is gaining more popularity in recent years, and in my opinion, rightly so. It is very flavorful, and at the same time it is leaner than beef, as it is mostly raised in free-range farms and is grass-fed.
As the meat is leaner, it can dry fairly quickly when cooked, so I usually serve it raw (check out THIS recipe), or quickly grilled.
However, this time I’ve decided to try and prepare a meatloaf with it, so another method was needed to keep it moist. The solution was to add to the meat a fairly large amount of vegetables, along with mayonnaise and eggs. Another good and tasty trick was to top the loaf with a thick topping.
The result is a very tasty meatloaf. It is different in texture and flavor than beef or pork meatloaf, but it definitely adds another wonderful variation to the meatloaf repertoire.
The meatloaf can be served warm or cold. It will cut better after a few hours in the fridge.
Makes: 6-8
Prep time: 30 minutes
Baking time: 45 minutes
Resting time: 15 minutes
Ingredients:
12 oz (340 grams) ground buffalo meat (chuck)
1 small red onion, chopped
1 Tbs oil
½ tsp salt
¼ tsp freshly ground black pepper
Dash Cayenne
¼ cup chopped mini peppers
2 celery sticks, chopped
¼ cup finely grated carrots
2 small tomatoes + a handful of cherry tomatoes, pureed
1/2 Tbs Hioisin sauce
1 Tbs soy sauce
½ tsp five spice blend
1/3 cup chopped parsley
1 Tbs Dijon mustard
2 Tbs good quality mayonnaise
½ cup breadcrumbs
2 L eggs
For the topping:
2 Tbs Hoisin sauce
1 Tbs Dijon mustard
1 Tbs ketchup
1. Grind the meat, or, if using pre-ground meat, take out of the fridge and bring to room temperature.
2. In a large pan, combine the onion with the oil, salt, pepper and cayenne. Fry on medium-high heat, mixing occasionally, until the onion is soft.
3. Add the chopped pepper, celery and carrots. Mix and fry for 2-3 minutes, mixing occasionally. Add the tomato puree, mix and cook for 2-3 minutes. Add the hoisin and soy sauce and the five spice mix. Mix and cook for 2 minutes. Turn the heat off and add the parsley. Mix and let cool to room temperature. Taste and adjust seasoning if needed.
4. Line a meatloaf pan with baking paper. Preheat the oven to 400F (205C).
5. Add the cooked vegetables mix, the mustard, mayonnaise, bread crumbs and eggs to the bowl with the ground meat. Mix well and place in the lined pan.
6. In a small bowl, combine the topping ingredients and spread over the meat mixture in the pan.
7. Bake for 45 minutes. Turn the oven off and keep the meatloaf in it for 15 minutes longer. Serve immediately, or cool to room temperature and place in the fridge for a few hours.
Simply damn delicious, i love the flavour of buffalo meat….
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Thank you Dedy! 🙂
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Yum! I’ve made buffalo meatloaf as well.
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First time for me, but not last. 🙂
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We like a lot of other “stuff” in meatloaf, so this looks really tempting. It is so good as leftover, as you say – either hot or cold – and delightfully delicious as a special sandwich.
I get my beef directly from a local ranch, but I should ask if they have buffalo. I’ve never tried it.
Virtual hugs,
Judie
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The other “stuff” really adds a lot of flavor and keeps it all moist. Not to mention scoring higher on nutrition.
The flavor and texture of the meat is definitely different than beef, in a very good way. It’s worth trying.
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Looks delicious! One trick that I have used when making meatloaf with game meat is by adding a 1/2 cup of thick Greek or Turkish jogurt or maybe even sour cream. It also brings moisture and a little bit of fat.
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Thank you! 🙂
Here I’ve added the mayonnaise for the same reasons, but I like the idea of yogurt. I’ll try it next time, maybe with different vegetables and some Greek herbs. 🙂
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This sounds really good! I would need to try buffalo meat someday…next day leftovers are the best in my opinion!!!
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Thank you Olga. 🙂
I agree, leftover are really the best – preferably in the form of a sandwich! 🙂
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Yes!!!
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I have never added hoisin sauce and soy sauce to my meatloaf must give it a try next time. I also never had buffalo meat, not sure it is available in my area, need to check.
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I like to experiment with seasonings, and this combination went really well with the buffalo meat.
I sometimes find it vacuum packed in a local store, but it’s not a regular item there. I think it will gain more popularity and may be more available as people are looking for grass-fed and leaner meat.
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Now I am wondering if those 2 sauces will work with meatballs too. Will be experimenting once I get caught up with my garden and other chores. Thanks for the inspiration.
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I made (almost) the same recipe with ground and it worked well, or at least I thought so! 🙂
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Mamma mia how could I miss this one?? Meat loaf is one of my favorites and I used to make one too- very often, with an egg inside. Ronit you rock as always, and I can’t wait to get out from my exams and studies to try this recipe. Have a lovely weekend!
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Thank you Marta, nice to see you back. 🙂
I think an egg inside would make it even better! I will try to remember it next time.
Good luck on your exams and have a great weekend. 🙂
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