I’ve surfed in shark-prone waters, I’ve done the world’s highest commercial abseil, I’ve staggered out of a bar in Glasgow in the early hours of the morning and gotten public transport home.
In short, I like to think of myself as pretty adventurous.
Sadly that gung-ho spirit doesn’t apply to meat. I’m still a newbie when it comes to organ meats and anything other than the standard chicken/pork/steak tends to set my repulse-o-meter to high.
So it was with some trepidation that I approached the buffalo section of the meat counter at my local supermarket (yes, it has its own buffalo section. Mind. Blown)
Buffalo are large, fuzzy things that roam across prairies, eat lots of grass and look like they could really mess you up. Know what else they are? They’re not loaded down with antibiotics, hormones or GM feed, as is the case with most commercial cattle.
So I got over my squeamishness and devised this tasty meatloaf.
It seems like a long process but you can easily make ahead and leave it in the fridge overnight before sticking in the oven. Also it’s quite economical – the leftovers did hubs and myself for another day’s lunch.
Now that I’ve tackled buffalo and come away triumphant, who knows what’s next. Ostrich? Kangaroo? INSECTS? *shudder*
Buffalo & Bacon Meatloaf (serves 4)
- 1 lb ground buffalo
- 5 slices bacon
- 2 carrots, peeled and very finely diced
- 2 stalks celery, very finely diced
- 1/2 large, white onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp butter
- 1 tbsp parsley
- 1 large egg
- 3 mushrooms, finely chopped
- 1/3 cup flax seeds, ground
- sea salt and black pepper
- Melt a tbsp of butter in a frying pan over a medium heat. Add the carrot, onion, garlic, mushrooms and celery. Fry for 3 minutes until soft. Set aside to cool.
- Put everything except the bacon into a large mixing bowl and season well with salt and pepper. Stir together until it comes together as a ‘dough’.
- Press into a greased or lined loaf tin. Line the bacon slices along the top in a lattice shape (I put three lengthways then cut the remaining two in half and placed them vertically across the top). Chill in the fridge for at least 30 minutes.
- Bake at 400 for 45 minutes. Let cool slightly before cutting and serving.
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NB: This is a re-blog from PaleoHacks.com where it was originally published. I’ll be a semi-regular contributor over there so please come show me some love! Thanks!