Buffalo Bacon Meatloaf

Ingredients 0/23

Step 1

Heat your oven to 350°F and lightly grease a 9x13-inch baking dish. In a large skillet, melt the butter over medium heat, then add the chopped bacon. Cook it, stirring occasionally, until the bacon is just about crispy—this should take around 5 to 10 minutes.

Step 2

Pulse the onion, carrot, celery, red bell pepper, poblano pepper, mushrooms, and garlic in a food processor until everything is finely chopped. Add this veggie mix along with the rosemary to the skillet with the bacon and cook, stirring often, until the vegetables soften and get a bit sweeter, about 5 minutes.

Step 3

In a big bowl, combine the cooked vegetables with the bread crumbs and milk, then let it cool down to room temperature. Once cooled, stir in the egg, salt, Worcestershire sauce, black pepper, and cayenne pepper. Finally, add the ground buffalo meat and mix everything together well—using your hands works best here.

Step 4

Transfer the meat mixture into the prepared dish and shape it into a loaf about 9 by 5 by 3 inches. Lay the bacon strips across the top, tucking the ends underneath the loaf so they stay put.

Step 5

Whisk together the rice vinegar, brown sugar, and mustard until smooth to make the glaze. Pop the meatloaf in the oven and bake for 30 minutes, then brush the glaze over the top. Keep baking for another 30 minutes or so, until the center is no longer pink and an instant-read thermometer hits at least 155°F.

Step 6

Let the meatloaf rest for about 10 minutes before slicing, so all those flavors settle in nicely.