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Bacon-Wrapped Buffalo Meatloaf
Bacon-Wrapped Buffalo Meatloaf
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Prep Time:
40 minutes
Cook Time:
70 minutes
Total Time:
120 minutes
Create a juicy and flavorful bacon-wrapped buffalo meatloaf with Chef John's expert tips.
Ingredients:
  • 2 tablespoons butter
  • 2 slices bacon, chopped
  • 0.5 yellow onion, chopped
  • 1 carrot, cubed
  • 1 red bell pepper, chopped
  • 1 fresh poblano pepper, chopped
  • 4 button mushrooms, chopped
  • 3 cloves garlic
  • 0.25 teaspoon dried rosemary
  • 2 cups fresh bread crumbs
  • 0.25 cup milk
  • 1 large egg
  • 2 teaspoons kosher salt, or to taste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper
  • 2 pounds ground buffalo
  • 7 slices thick-cut bacon, or more as needed
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
Instructions:
  • Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
  • In a large skillet over medium heat, melt butter. Add chopped bacon and cook until almost crisp, stirring occasionally, for 5 to 10 minutes.
  • Finely chop onion, carrot, celery, red bell pepper, poblano pepper, mushrooms, and garlic in a food processor. Add this mixture along with rosemary to the bacon in the skillet. Cook and stir until veggies soften and caramelize, approximately 5 minutes.
  • Combine vegetable mixture, bread crumbs, and milk in a bowl and allow it to cool. Mix in egg, salt, Worcestershire sauce, black pepper, and cayenne pepper. Add buffalo meat and blend well using your hands.
  • Transfer the meat mixture into the baking dish and mold it into a 9x5x3-inch loaf shape. Place the bacon strips on top of the meatloaf, making sure to tuck the ends under the loaf.
  • Combine rice vinegar, brown sugar, and mustard in a bowl and whisk until the glaze is silky.
  • Roast meatloaf in the preheated oven for 30 minutes. Then, glaze the loaf and bake until fully cooked, approximately 30 more minutes until the center is no longer pink. Ensure the temperature reaches at least 155 degrees F (68 degrees C) with an instant-read thermometer. Let it cool for 10 minutes before slicing.

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