Not only does buffalo meat have 70% to 90% less fat than beef, on average it has 50% less cholesterol. Added bonus that it is higher in protein, iron and omega and amino acids.
- 1 cup yellow onion, chopped
- 2 celery, cut into 1/4-inch dice
- 1 carrot, diced
- 1 tbsp chopped garlic
- 3 tsp vegetable oil
- ¾ cup fine fresh bread crumbs
- ½ cup Italian parsley, chopped
- 1 large egg
- 2 tsp ketchup
- 1 tbsp Worcestershire sauce
- 2 tsp salt
- ¼ tsp freshly ground black pepper
- 1 ¾ lb ground buffalo
- 6 green onions, diced
- 6 plum tomatoes, each cut into 6 wedges
- 1/3 cup water
Preheat oven to 375°F. Cook onion, celery, carrot, and garlic in 2 tsp oil in a large nonstick skillet over medium heat until onion is softened. Transfer to a large bowl and stir in bread crumbs, parsley, egg, ketchup, Worcestershire sauce, salt, and pepper. Stir in buffalo (do not over-mix) and form mixture into a 10- by 4-inch oval loaf in a large shallow metal baking pan. Toss green onions and tomatoes with remaining teaspoon of oil, salt and pepper to taste, then scatter around meat loaf. Bake in middle of oven 1 hour and 10 minutes, or until a thermometer inserted 2 inches into center registers 160°F. Transfer meatloaf and vegetables to a platter and let stand 10 minutes.
Serve meatloaf topped with shallots, tomatoes, and a nice side salad.