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Buffalo Meatloaf
1 cup chopped onion
2 celery stalks, cut into 1/4 inch dice
1 carrot, cut into 1/4 inch dice
2 garlic cloves, chopped
3 tsp. vegetable oil
1/4 cup fresh bread crumbs
1/2 cup Italian parsley, chopped
1 egg
2 tbsp. ketchup
1 tbsp. Worcestershire sauce
2 tsp. salt
pepper to taste
1 3/4 lb. ground buffalo
6 shallots, cut into wedges
6 small tomatoes, cut into wedges
1/3 cup water
Preheat oven to 375.
Cook onion, celery, carrot and garlic in 2 tsp. of oil in a large non-stick
skillet until onion is softened.
Transfer to a large bowl and stir in bread crumbs, parsley, egg, ketchup,
Worcestershire sauce, salt and pepper. Stir in buffalo and form into a
loaf and place in a large shallow metal baking pan. Toss shallots and
tomatoes with remaining oil and add salt and pepper to taste, then scatter
around the meatloaf. Bake for 1 hour and 10 minutes. Transfer
meatloaf and vegetables to a platter and let stand for 10 minutes.
While the meatloaf is standing, deglaze the pan with water over medium heat,
scraping up the browned bits. Pour the sauce through a strainer into a
bowl.
Serve meatloaf and vegetables with the sauce on the side.
   
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