Buffalo Meatloaf
Satisfy your cravings with this hearty and flavorful Buffalo Meatloaf, a unique twist on a comfort food classic. Made with lean ground buffalo meat, this recipe offers a rich and slightly earthy flavor that’s both healthier and more robust than traditional beef. A blend of breadcrumbs, milk, eggs, and seasonings—including Worcestershire sauce, Dijon mustard, and fresh parsley—ensures a moist, tender texture in every bite. Topped with a tangy ketchup glaze, this meatloaf is baked to perfection, developing caramelized edges that elevate its savory appeal. Ready in just over an hour, it’s the perfect centerpiece for family dinners or meal prep. Pair it with velvety mashed potatoes and roasted vegetables for a satisfying, well-rounded meal. Whether you're looking to try buffalo meat for the first time or love experimenting with classic recipes, this Buffalo Meatloaf will become a new favorite.
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Recipe Information
Ingredients
- 2 pounds ground buffalo meat
- 1 cup breadcrumbs
- 0.5 cup milk
- 2 large egg
- 1 medium, finely chopped yellow onion
- 2 minced garlic cloves
- 1 tablespoon Worcestershire sauce
- 0.5 cup (divided, see steps) ketchup
- 1 teaspoon Dijon mustard
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons, chopped parsley
Instructions
Preheat your oven to 375°F (190°C). Grease a loaf pan or line it with parchment paper.
In a large mixing bowl, combine the breadcrumbs and milk. Let the mixture sit for 2-3 minutes to allow the breadcrumbs to soak up the milk.
Add the ground buffalo meat, eggs, chopped onion, minced garlic, Worcestershire sauce, 1/4 cup of ketchup, Dijon mustard, salt, black pepper, and parsley to the breadcrumb mixture.
Use clean hands or a large spoon to gently mix the ingredients together until just combined. Avoid overmixing, as this can result in a dense meatloaf.
Transfer the meat mixture into the prepared loaf pan, pressing gently to shape it into an even loaf.
Spread the remaining 1/4 cup of ketchup evenly over the top of the meatloaf for a flavorful glaze.
Bake in the preheated oven for 55-60 minutes, or until the internal temperature of the meatloaf reaches 160°F (71°C).
Remove the meatloaf from the oven and let it rest for 10 minutes in the pan to allow the juices to redistribute.
Carefully slice and serve the meatloaf warm. Pair it with mashed potatoes and roasted vegetables for a complete meal.
Nutrition Facts
Calories |
1989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1012 mg | 338% | |
| Sodium | 7005 mg | 305% | |
| Total Carbohydrate | 135.3 g | 49% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 41.2 g | ||
| Protein | 233.9 g | 468% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 400 mg | 31% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 3709 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
