Buffy Loaf

A very simple meatloaf. Note the lack of egg and dairy.

2 lbs ground buffalo
1 onion, finely diced
1 green pepper, diced
1 small carrot
2 tsp oregano
2-3 cloves garlic, finely diced
1/2 cup ketchup
3/4 cup bread crumbs (or 1 package saltine crackers, finely crushed)
1/3 lb or so of bacon
Grind the carrot up in a food processor (6-7 one second pulses). If you don’t have a food processor, skip the carrot. Heat onion in pan until barely translucent, add green pepper, carrot and garlic and get things softened up. You don’t need to really cook these since they’re going into the loaf anyway.

Mash everything together (yes, the above mixture will be a little hot) and mix thoroughly; shape into a loaf in a pan. Get the loaf fairly tight because there is really no binder. Put bacon on top in strips. If possible, put the loaf into the fridge for a few hours so it will be firmer after baking.

Bake at 350 degrees for at least an hour (I take it out when the temp reaches 148 degrees, about 1:15 in our oven). Let sit at least 10 minutes.

The loaf will tend to fall apart, but it’ll be far more cohesive after a night in the fridge. The time resting in the fridge really seems to help.

This entry was posted in Rantage. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *