Buffalo Mini MeatloafsPrint Recipe
- 1 lb ground buffalo meat
- 1 tsp smoked paprika
- dash of cayenne pepper
- 1/4 cup old fashion oats
- 1/2 farmers red bell pepper
- salt & pepper
- 1 tsp Ghee
- 1/2 tbsp grass fed butter
- 1 tsp corn starch
- 1 tbsp distilled white wine vinegar
Take the buffalo meat and place it into a mixing bowl to incorporate with the Ghee, cayenne pepper, oats, salt, pepper, and paprika. Divide it evenly into two mini rectangular cake pans, cover with foil and let chill in the fridge for at least 1 hr.
About 40 minutes before your going to eat, preheat the oven to 350 F. Using a mandoline slice the red bell pepper, reserving 1/4 of it for plating. Top the meatloaf with the slices of red bell pepper and loosely re-cover it with the foil before placing it into the oven to cook for 20 minutes. Reduce the oven temperature to the lowest setting and remove the pans from the oven. Use a large kitchen spoon gently shimmy out the meatloaf onto a baking sheet keeping the juices in the mini pans( it will have reduced in size so it should be easy for you to manage an angle without using a knife). Repeat with the second meatloaf and return the pan to the oven to keep warm.
Take a quart stock pot with a handle and pour the juices from the mini pans into it, ensuring you use a spoon to scape up any bits of meat that might be left over. Add the cornstarch to the pot and whisk it until no clumps are visible. Place the pot on the stove on a medium setting and place in the butter, whisking until melted. Add the white wine vinegar and lemon juice and continue to cook down until a thick sauce forms.
Plate by placing down 1/2 of the reserved sliced red bell peppers, 1/2 of the sauce and a mini meatloaf per plate. Serve with roasted or boiled zucchini.
If you’ve never tried buffalo, here is your chance- you have no idea what your missing out on. Since the meat is leaner than your traditional ground beef, the meatloaves get a little help with some added fat in the form of Ghee. The fat not only adds a rich flavor that complements the buffalo, but it also helps bind the meat to the oats used as there are no eggs in this Buffalo Meatloaf. Do not omit the step where the meat chills out in the fridge for a bit as this helps infuse eat bite with flavor. As if thats not enough of a kick to get started, as the meat cooks down it releases a ton of juicy goodness, tempting enough to drink as a broth right from the pan if a third degree burn was not looming, and that juice is turned into a beautiful sauce. A typical meatloaf might have you douse it in ketchup and a ton of spices ( of which if your a Toasty follower you know I love) however in this case let the meat speak for itself.