Even though it’s faux pas to bake in the heat of summer, sometimes a gal gets a craving for meatloaf. Prepared correctly (with lots of love and gratitude for the buffalo), I have enjoyed experimenting with bison as a protein. It has a distinctly sweet flavor, and is generally lower in sodium and cholesterol than beef. But local, grass fed, ground beef would be delicious in this recipe as well.
And meatloaf is a fantastic way to use up veggies which need eating, pronto. What do you like to put in your meat loaf? Hope you enjoy!
1 lb. ground buffalo meat
1-2 pasture fed, organic eggs
*optional: 1/4 cup raw, organic milk (better for higher elevation cooking!)
1 tbs. ground mustard
2 tbs. organic Worcestershire sauce
2 trickles of Tabasco or preferred hot sauce
1 tbs. coconut flour (to help bind)
1 medium or 2 small carrots, shredded
1/4 cup finely chopped onion
1 tbs. chopped garlic or garlic scape
1 tsp. sea salt
1 tsp. black pepper
1 tsp. dried or 1/2 tsp. fresh oregano
Massage together all ingredients in a medium-sized bowl until well-combined.
Allow to sit in the fridge for up to a few hours to allow the flavors to co-mingle.
Then bring to room temperature before baking (to prevent tough meat).
Preheat oven to 350 degrees F.
Grease a loaf pan with high-quality fat. I like organic ghee.
Place the meat mixture in the loaf pan and bake for 30-40 minutes, or until browned on top and internal temperature reads 160 degrees F.
Allow to rest for 5-10 minutes before serving.
Buffalo: Grass fed buffalo is an excellent source of lean protein, riboflavin, vitamin B6, phosphorus, zinc, and selenium. It’s also high in Omega 3 fatty acids and vitamin E. See here for more nutritional info.
Carrot: Carrots are well known for their rich supply of the antioxidant nutrient, beta-carotene, which is GREAT for our eye health. However, these root vegetables are also a great source of a variety of antioxidants and other health-supporting nutrients such as vitamins A, C, K. Studies have shown their effectiveness in the prevention of colon cancer, and their benefits to our cardiovascular health. See here for more health benefits and nutritional information.
Organic Eggs: (Preferably pasture-fed) Eggs are a good source of low-cost high-quality protein. They provide over 6 grams of protein (13% of the daily value for protein) each, and are a good source of choline, a key component of many fat-containing structures in cell membranes, which is particularly important for brain function and health. Eggs are also a rich source of tryptophan and selenium. See here for more health benefits and nutritional information.
Local Raw Milk: This is a VERY touchy subject. So I will leave it to the professionals. See here if you’re interested in learning more about raw milk. Otherwise, good organic milk is a fine alternative.