On paper, using ground buffalo in place of beef for something like a bacon-wrapped meatloaf is a no-brainer. It’s sustainably raised, low fat, and by most accounts, nutritionally superior to your average feedlot cow. The only problem is, it doesn’t work that well.
Ingredients for 6 large portions Bacon-Wrapped Buffalo Meatloaf:
2 tbsp butter
2 strips bacon for frying in butter
1/2 yellow onion, chopped
1 carrot, cubed
1 rib celery, sliced
1 bell pepper, chopped (any color or combo will work)
4 button mushrooms, quartered
3 cloves garlic
2 cups (not packed) fresh breadcrumbs
1/4 cup milk
1 large egg
1/4 tsp dried rosemary, or 2 tsp of freshly chopped)
1 tsp Worcestershire sauce
1 tsp fresh ground black pepper
*2 to 3 tsp kosher salt, or to taste
pinch of cayenne
2 lbs ground buffalo meat
7-8 strips thick cut bacon, or enough to wrap the meatloaf.
*to check for seasoning, once everything is mixed, fry a small piece of the meatloaf mixture and taste. Adjust if necessary, and recheck.
For the glaze:
2 tbsp rice vinegar
2 tbsp brown sugar
1 tbsp Dijon mustard
– Bake at 350°F for about an hour, or until you reach an internal temperature of 155°F. If desired, remove the meatloaf halfway through the cooking time, and apply a glaze.