Buffalo meatloaf with spinach and roasted baby potatoes from Bon Appétit Magazine, September 2007: The Restaurant Issue (page 190)

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Notes about this recipe

  • Aggie92 on December 05, 2015

    We very rarely eat red meat, but when we do I splurge on bison meat. Decided to try bison meatloaf tonight and am happy with the results. The meatloaf was slightly too wet, but still held together enough that I could cut it into slices. Too be fair, I did add a couple of tablespoons of Worcestershire sauce to the meatloaf mixture, so that may be why. Or it could be the panko doesn't absorb as much moisture as oatmeal, which is what I normally use in my turkey meatloaf. I did make a few small changes, I used dried herbs instead of fresh (1 tsp. each) and cooked it in an 8x4 loaf pan. I did not make the side dishes indicated in the recipe. The only thing about the meatloaf that was not worth repeating was the tomato sauce topping. It was pretty tasteless and would need a lot more than red pepper flakes to make it a worthwhile topping. Definitely a recipe worth repeating.

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