At The Croakery this is our signature Thanksgiving dish . Neither Cobra Commander nor myself are big turkey fans so when we first moved here and hosted our first Thanksgiving we thought it’d fun to have a meaty feast with no Turkey in sight. On the menu there were wild boar sausages, venison welling and buffaloaf. Buffaloaf has been a staple ever since.
What is this buffaloaf, it’s meatloaf made from buffalo mince.Nothing too fancy, just a twist on a classic!
Let’s get cooking’
2lb Buffalo mince
1 Medium onion white
1 Tsp olive oil
1/2 Medium apple
1 1/4 Cups fresh cranberries
1 1/2 Packets of bacon
1 Tbsp dried oregano
1 Tbsp fennel seeds
1 Tbsp dried rosemary
1 Tbsp dried thyme
1 Tbsp mustard powder
2 Tsp Roasted cumin
2 Tsp salt
1 Tsp pepper
2 Tbsp honey
5 Tbsp ketchup, I usually split these 3tbsp of cranberry ketchup and 2 tbsp of regular
1/4 Cup Worcestershire sauce
A 2lb loaf pan
A baking sheet
Pre heat the oven to 380°F
Put the mince into a bowl and break up with a fork.
Heat the olive oil in a small frying pan over medium high heat. Finely chop the 1/2 the onion, add to the pan, cook for around 5 minutes until the onion is softened. Reduce the heat to medium and sprinkle over the sugar and stir. Cook for a further 5 minutes. Allow to cool a little and add to the bowl with the mince.
Leave the skin on and grate the apple and other onion half into the mixing bowl. Stir this thoroughly.
Roughly chop the cranberries and stir those in also.
Sprinkle in all the dry spices and herbs.
Beat the egg before adding this and the rest of the wet ingredients to the meat.
Finally add the breadcrumbs.
You can go in and get your hands dirty and use them to mix with, or a wooden spoon also works.
At this stage I like to wipe out and reheat the pan used to caramelise the onion and cook a little of the mixture for a taste test.
Lay the parchment paper sheet flat on the counter. You need to have a big enough piece to fit inside the loaf pan and over hang a little.
Weave the rashers, lay 7 in a row so that the short ends are facing you and the length running away from you. Working left to right weave another rasher over one then under the next, over then under until you get to the other side. With the second rasher, again working left to right weave under the first, then over the second, under then over all the way to the end. Continue with alternating over and under until you reach the botton, anout 8 or 9 rashers.
Tightly pack in the meat
Close it up
Gently lift the parchment paper and ease it into the loaf pan. Spoon in the buffalo mixture, pack it in tightly until it’s all in there. Fold over the loose ends of the bacon.
Line a baking sheet with foil and place the loaf pan on it.
Pop it into the oven on the lower rack and cook for 90 minutes.
Leave the oven on and turn up to 425°F
After 90 minutes remove from the oven and let sit for a further 20 minutes.
Take the loaf pan off the baking tray and sit on a flat surface. Place the baking tray on top of the pan, apply a good amount of pressure and do this quickly and carefully, flip the pans over.
Now the buffaloaf is resting on the baking sheet. Remove the loaf pan and carefully peel off the parchment paper.
Return to the oven for 20 minutes until the bacon browns, I check on the buffaloaf and baste with any juices every 5 minutes or so.
Serve with your favourite sides. This is also great cold as left overs, served with pickled onions and crusty bread.