Friday, August 1, 2014

The New Comfort Food: Buffalo Baby Bella Meatloaf

Growing up in the 1970's, I had A LOT of meatloaf. Whether at school or at home, it was always ground beef with ketchup on top. Now, there's nothing wrong with that but, I always have to mix things up a bit and make it my own.

So, a few years ago I started working with different combinations of meats (and some really horrible ones, too.) Then I found the winning one and voilá: Ground buffalo and ground turkey! Who would've thought that beef and poultry would play so nicely together?!

And not being a huge fan of ketchup (since I had to douse everything from liver to french fries with it) I came up with BBQ sauce which has just enough zing to make this loaf happy.

I serve mine with blanched green beans and a Drunken Baked Sweet Potato (recipe below.)


Buffalo Baby Bella Meatloaf
by Holly

1 large egg, lightly beaten
2 Tablespoons half and half
2 Tablespoons Worcestershire sauce
1 Tablespoon Dijon mustard
1 pound ground buffalo
1 pound ground turkey
8 ounces Baby Bella mushrooms, finely chopped
1/4 cup sweet onion, finely chopped
1 Tablespoon garlic, minced
1/4 cup Italian blend cheese, shredded
2 Tablespoons Greek seasoning
1/2 cup Panko bread crumbs

Heat oven to 375˚F.

In Good Cook Mixing Bowl, mix egg, half and half, Worcestershire and Dijon mustard. Add ground buffalo and turkey. Mix well with hands. Chop mushrooms, onion and garlic on Good Cook Flexible Chopping Mats. Add all remaining ingredients to bowl: mushrooms, onion, garlic, cheese, Greek seasoning and Panko and blend well with a Good Cook Silicone Spatula.

Coat Good Cook 4 Cup Loaf Pan with cooking spray. Divide meat mixture into the 4 dividers. Bake for 45 minutes. Top with your favorite BBQ sauce and continue to cook another 10 minutes or until completely set. Remove from oven and let sit for 5 minutes.

Serve with green beans and baked sweet potato.

Drunken Baked Sweet Potato
by Holly

4 medium sweet potatoes, cleaned, pricked, wrapped in foil
1 small Golden Pineapple, chopped
2 Tablespoons dark rum
1/4 cup dark brown sugar
1 teaspoon pumpkin pie spice
Sea salt
Butter, optional

Bake sweet potatoes at 450˚F until soft, about an hour. Remove from foil, slit lengthwise and place on baking sheet. Cover with mixture of pineapple, rum, brown sugar, pumpkin spice and sea salt. Bake another 15-20 minutes until bubbling and golden brown. Top with pat of butter before serving.

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