Where the Buffalo Roam Meatloaf

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Where the buffalo roam meatloaf recipe is a delicious twist on the classic comfort food. This recipe combines ground buffalo meat with a blend of savory seasonings and breadcrumbs, resulting in a flavorful and tender meatloaf. The buffalo meat adds a unique and lean twist to the traditional beef meatloaf, making it a healthier option. With its hearty and satisfying taste, this recipe is perfect for a cozy family dinner or a crowd-pleasing potluck.

Keywords: buffalo, meatloaf, recipe, comfort food, ground buffalo meat

Where the buffalo roam meatloaf recipe details

Where the buffalo roam meatloaf recipe, recipe Rating: 4.7
Number of votes:117

This is my favorite recipe for fall or winter when I’m thinking of my western home. This buffalo and pork meatloaf with mouth watering salsa seems to smell almost as good when it’s baking as the hot apple pie that will follow! Yum!
Ready in: 1 hour 25 mins

Ingredients

Serves: 6

• 1 (16 ounce) jar your favorite chunky salsa
• 1 pound ground buffalo
• 1 pound ground pork
• 2 extra large eggs, beaten
• 1 cup bread crumbs or crushed croutons
• 1 1/2 teaspoons freshly ground black pepper

Preparation method

Prep: 10 mins | Cook: 45 mins | Extra time: 30 mins, chilling

1. Drain the salsa in a strainer for 10 minutes. Too much liquid in the meatloaf is NOT good! Pour the salsa into a mixing bowl, and add the buffalo, pork, eggs, and bread crumbs. Mix with your hands until thoroughly blended. Cover, and refrigerate at least 30 minutes.
2. Preheat oven to 375 degrees F.
3. Pack the meatloaf into a 9×5-inch meatloaf pan (the newer drip-style pans work best). Press the mixture into pan to eliminate air pockets, form a rounded top, and make a slit down the middle, approximately 1/2-inch deep. Sprinkle with the ground black pepper.
4. Bake in the preheated oven to an internal temperature of 160 to 165 degrees F, 45 minutes to an hour depending on your oven. It is advisable to drain off the liquid after baking 45 minutes. Let the meatloaf stand about 15 minutes before slicing and serving.Serving suggestion

This is paired very well with good ‘ol mom’s chunky-style mashed potatoes, asparagus or green beans, and lots more chunky salsa on the meatloaf!