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Sheet Pan

Buffalo Meatloaf

by:
March 13, 2010
3.7
3 Ratings
  • Serves 4 (or 2 with leftovers)
Author Notes

Inspired by a recipe in Bon Appetit, this meatloaf has become a staple in my home. Bison has become more readily available in local stores and farmers markets. It is my new favorite source of lean, healthy protein and I substitute it in almost all of my recipes that call for lean beaf. I made this meatloaf for my fiance while he was studying for exams. He called it his lucky meatloaf because he ate leftovers the morning of his bar exam and passed! This meatloaf is moist and flavorful from the red onions, mushrooms, and herbs. You will never eat a traditional meatloaf again! —Plum Pie

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Ingredients
  • 8 ounces baby bella mushrooms, chopped
  • 1 medium red onion, diced
  • 2 tablespoons olive oil
  • 1.5 tablespoons fresh thyme, chopped
  • 1.5 tablespoons fresh sage, chopped
  • 1/2 cup panko bread crumbs
  • 1.5 pounds ground bison
  • 1 cup tomato sauce
  • 2 tablespoons tomato paste
  • 1/4 cup milk
  • 1 extra large egg
  • 1 tablespoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Directions
  1. Preheat oven to 375 degrees.
  2. Heat olive oil in a medium pan. Saute diced mushrooms and onions until onions are soft and mushrooms are browned, about 5 to 7 minutes. Turn off the heat and add chopped thyme and sage. Cool slightly.
  3. Combine cooled mushroom mixture, bread crumbs, 1/2 cup tomato sauce, 1 T. tomato paste, milk, egg, 1/2 T. crushed red pepper flakes, salt, and pepper.
  4. Mix buffalo with meatloaf base mixture. Mix until just combined. Form into a loaf on a sheet pan.
  5. Roast meatloaf in oven for 30 minutes.
  6. In the meantime, combine remaining 1/2 cup tomato sauce, 1 T. tomato paste, and 1/2 T. red pepper flakes. After the meatloaf has been baking for 30 minutes, pour tomato sauce evenly over top of loaf.
  7. Roast the meatloaf an additional 20 minutes. Remove from oven and let rest for 5 to 10 minutes.
  8. Slice, serve, and enjoy!
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5 Reviews

Write a Review
Judy M. August 22, 2020
I don't usually leave reviews and I cannot stand the reviews that tell us how "they" improved the recipe. I followed recipe EXACTLY. So sorry but it was barley edible. I would call it a bison mush loaf.
Charleen November 11, 2019
This was so good even if I didnt follow the recipe exactly. Hubby was reluctant to try bison so I added some ground pork to the base mixture. Bison was available in only 1 pound packs so I used 2 pounds bison and 1 pound ground pork. Also, I added 3 cloves finely minced garlic to the onion/mushroom mix. I think I should have let the onion/mushrooms cook a bit longer to dry it out because even though I drained it in a colander, when mixed with the meat the mixture was a bit loose so I added more panko. And more panko. Still loose but I went ahead and formed it in the baking pan and into the oven it went. Because of the pork I had to cook it to a higher temp (150 on my probe) and it charred, just shy of burnt, on the bottom but it didn't taste burnt. I opted to forgo the topping (too many other things going on in the kitchen). This was the best meatloaf ever! I loved it. Hubby loved it and said it was a keeper. And because it was a hugh meatloaf I gave some to my neighbor and he loved it. Will definitely make again with minor tinkering to tighten up the mixture.
Rebeccah March 17, 2019
This was by far the best meatloaf I’ve made. My family loved it. I was a bit short on time and didn’t feel like running to the grocery store so I opted to substitute fresh herbs for dried. I also added garlic to the mixture. The results were a delicious, juicy (but not sipping wet) meatloaf that my husband and kids LOVED. Thanks!!
chef L. March 4, 2012
Aside from adding more red pepper flakes, I made this as the recipe suggests. It was well received, moist, flavorful, simple enough, and the bison gives a kind of sweetness beef dosen't have. I'll be cooking this again.
testkitchenette March 13, 2010
Sounds delicious. I love using bison as well.