Tonight's Dinner: Mangy Moose Buffalo Meatloaf

A couple of weeks ago, ground bison meat was on sale at Shoprite so I bought a package. When I was flipping through cookbooks last week, I came upon this one from the Mangy Moose in Wyoming. I adapted it as the original recipe was for 10 servings and I just had 1 lb of meat, not 3.

This was one of the best tasting meatloaves I've ever tasted. Of course, I also made the meatloaf into patties. We prefer meatloaf that way - it cooks a lot quicker.

Big hit around here. Plus my son had no idea there were red bell peppers and scallions in it along with steak sauce and worcestershire. It was really delicious.

                     *  Exported from  MasterCook  *

                       Mangy Moose Buffalo Meatloaf

Recipe By     : adapted from Food Network Best of the Best Book
Serving Size  : 3    Preparation Time :0:00
Categories    : Main Dishes                      Meat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            ground buffalo -- well drained
   2      tb            garlic -- minced
     1/2                red bell pepper -- chopped
   4                    scallions (white & green) -- chopped
   2      tb            fresh basil
   2      tb            fresh Italian parsley
   2      oz            dijon mustard
   1      tb            steak sauce
   1      tb            worcestershire sauce
   2                    eggs
   2      cups          bread crumbs

Put the buffalo, garlic, red bell pepper, scallions, basil, parsley, mustard, steak sauce, worcestershire sauce, eggs and bread crumbs in a mixer (or food processor). If using a mixer, put on low speed and mix until completely blended (do not turn on mixer until all  ingredients are in bowl). If using food processor (which is what I used), put all of the ingredients in, and pulse until completely mixed.

Make into a loaf, and put on a large shallow baking pan.

Place in a preheated 350 degree oven for 40 minutes or until cooked through.* Do not overcook. Use pan drippings for gravy (if you wish).**

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Serving Ideas : rice, swiss chard with garlic

NOTES : Risa's notes:

* I formed the mixture into 4 patties and cooked them on top of the stove in a nonstick pan until browned on both sides, about 6-7 minutes per side. When they browned, I turned off the heat, covered the pan and let it sit for 5 minutes.

** Original recipe calls for chipotles in with the meatloaf mixture. Instead, I mixed chipotle en adobo with ketchup and drizzled it over the top of each serving.

Original recipe also asked for onion, which I did not have. I used scallions instead. The original recipe was for 12 servings. I made a third of the recipe. Just delicious!

Mangy Moose Restaurant & Saloon, 3285 West McCollister Drive, Teton Village, Wyoming 83025 (307) 733-4913
www. mangymoose.net

RisaG