Buffalo Meatloaf (70-90% Less Fat Then Beef!)


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.



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