If an ingredient has the word "buffalo" in it, than it's probably in this bison(buffalo) meatloaf, where every ingredient is either made from bison or has something to do with buffalo wings!
This recipe was almost a complete disaster. I don't know what happened but after the meatloaf was done cooking for 90 minutes, I opened it up and I saw pink meat inside. So I put it back in the oven for another 30 minutes and it was still pink. I wanted to use my meat thermometer to check the internal tempeature of the meatloaves but it (in)conveniently died on me when I was filming, so not wanting to risk eating raw buffalo meat, I dissected both meatloaves and got rid of the pink meat. All that was remaining was a really ugly pile of stuff that from a distance, looks like stuffing you'd have on Thanksgiving.
But that's where the buffalo chicken wings come in. I wanted to use them in some fashion in this meatloaf, so I cooked one wing in the microwave to see if it had bones in it(it did) and bones aren't edible. I could've dissected the wings and put the chicken meat in the meatloaf, but first of all, it couldn't be deboned in its frozen state, which means I'd have to cook the wings before deboning them and the chicken would become overcooked in the meatloaf mixture after 2 hours. So instead of putting the wings in the meatloaf, I put them on the meatloaf(or remnants of it anyway) to make it look presentable.
But you may be wondering why I suddenly decided to care about how I presented my food- I just wanted something that resembled a meatloaf.
So how did the meatloaf taste? Dry from being in the oven so long. Buffalo meat is very lean anyways so becomes dry faster than beef. But a dry meatloaf is best remedied by lots and lots of ketchup and in my book that's better than potentially consuming a raw meatloaf.
Surprisingly, the wings were a lot spicier than the actual meatloaf. Granted, I only put 1 tsp. of buffalo wing seasoning in the mixture but it's always better to underseason than overseason. The celery, even after 2 hours in the oven, were still crunchy(which is pretty much all this vegetable is good for, as they have no flavor whatsoever).
My dad doesn't like spicy food, so he didn't try this meatloaf. But the truth is, I wanted to take one for the team in case this meatloaf made me sick and not my dad.
It's just so disconcerting when I see pink meat, which is why I always order my steaks and burgers medium.
Bison Tallow: www.amazon.com/Buffalo-Tallow-Grass-Pasture-Raised/dp/B01N7CQ12Y/ref=sr_1_10_a_it?ie=UTF8&qid=1500836676&sr=8-10&
Bison Broth: epicbar.com/bone-broth-detail/43
You will need:
For the cooking equipment:
A frying pan
A large bowl
Nonstick cooking spray
A lasagna pan
For the meatloaf:
1/2 chopped onion
2 tbsp. bison tallow(see HELPFUL LINKS)
2 beaten and whisked eggs
5 chopped up celery sticks
1 tbsp. blue cheese dressing
3.5 oz. bison broth(see HELPFUL LINKS)
1 tbsp. buffalo sauce
1 tsp. buffalo wing seasoning
Pinch of salt
1 1/2 cups crumbled up Bison Broth Bread(see www.meatloafprincess.com/recipes--blog-posts/bison-broth-buffalo-bread)
1 pound ground bison
4 cooked buffalo chicken wings per meatloaf
1. Put the bison tallow into a frying pan. Turn the stove on and melt the tallow by moving it around the pan with a fork and spoon. Make sure all the tallow chunks melt.
2. Once the tallow is completely melted, put the chopped onion into the frying pan and saute it by moving the onion pieces throughout the pan, coating them in the tallow. Saute until the onions are translucent in color.
3. Put the sauteed onions into a large bowl, along with the next 7 ingredients.
4. Crumble the bread with your fingers by rubbing the bread in between 2 fingers to get breadcrumbs.
5. Put the ground bison into the large bowl and mix all the ingredients up until you get a firm meatloaf mixture. If you still see some liquid in the bottom of the liquid mixture, add some more crumbled bread to the mixture and if you don't have any more of that bread, just use plain breadcrumbs.
6. Spray a lasagna pan with nonstick cooking spray. Form 2 loaves from the meatloaf mixture.
7. Bake the meatloaves in a 350 degree Fahrenheit oven for 90-120 minutes, or until the internal temperature of the meatloaves reach 160 degrees Fahrenheit.
8. Top the meatloaves with the wings. Bon appetit!