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Where the Buffalo Roam Meatloaf
Recipe by:
Rochester-James
This is my favorite recipe for fall or winter when I'm thinking of my western home. This buffalo and pork meatloaf with mouth watering salsa seems to smell almost as good when it’s baking as the hot apple pie that will follow! Yum!
Ready in 1 hour 25 mins
Added to favorites by 3 cooks
Ingredients
Serves: 6
- 1 (16 ounce) jar your favorite chunky salsa
- 1 pound ground buffalo
- 1 pound ground pork
- 2 extra large eggs, beaten
- 1 cup bread crumbs or crushed croutons
- 1 1/2 teaspoons freshly ground black pepper
Preparation method
Prep: 10 mins | Cook: 45 mins | Extra time: 30 mins, chilling1.
Drain the salsa in a strainer for 10 minutes. Too much liquid in the meatloaf is NOT good! Pour the salsa into a mixing bowl, and add the buffalo, pork, eggs, and bread crumbs. Mix with your hands until thoroughly blended. Cover, and refrigerate at least 30 minutes.
2.
Preheat oven to 375 degrees F.
3.
Pack the meatloaf into a 9x5-inch meatloaf pan (the newer drip-style pans work best). Press the mixture into pan to eliminate air pockets, form a rounded top, and make a slit down the middle, approximately 1/2-inch deep. Sprinkle with the ground black pepper.
4.
Bake in the preheated oven to an internal temperature of 160 to 165 degrees F, 45 minutes to an hour depending on your oven. It is advisable to drain off the liquid after baking 45 minutes. Let the meatloaf stand about 15 minutes before slicing and serving.
Serving suggestion
This is paired very well with good 'ol mom's chunky-style mashed potatoes, asparagus or green beans, and lots more chunky salsa on the meatloaf!
Last updated:
Mar 27 2013
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