Comments on: Meatloaf That Can Really Hold A Tune

By: Geneve

Geneve — Thu, 26 Oct 2006 15:48:24 +0000

I totally know what you mean – I had the same hang up but now it’s one of my go-to meals when I want something that is delicious, healthy, and easy to prepare. Let me know if you try it…

By: From Our Kitchen

From Our Kitchen — Wed, 25 Oct 2006 22:32:43 +0000

I’ve always been kind of disgusted by meat loaf and I’ve never wanted to try it. Of course, I never have tried it so I have nothing to base this on. But I’m trying to be more open-minded, so maybe I should give it a try.

By: Midwest Kitchen

Midwest Kitchen — Sun, 22 Oct 2006 13:24:14 +0000

BUFFALO MEAT LOAF

1 cup chopped onion
2 celery ribs, cut into 1/4-inch dice
1 carrot, cut into 1/4-inch dice
1 tablespoon chopped garlic
3 teaspoons vegetable oil
3/4 cup fine fresh bread crumbs * panko works well too
1/2 cup chopped fresh flat-leaf parsley or Cilantro!
1 large egg
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 3/4 lb ground buffalo
6 shallots, cut into 1/3-inch wedges
6 plum tomatoes, each cut into 6 wedges * or lots of tasty cherry or grape tomatoes sliced in half
1/3 cup water

Preheat oven to 375°F.
Cook onion, celery, carrot, and garlic in 2 teaspoons oil in a large nonstick skillet over moderate heat 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 (do not overmix) and form mixture into a 10- by 4-inch oval loaf in a large shallow metal baking pan. Toss shallots and tomatoes with remaining teaspoon oil and salt and pepper to taste, then scatter around meat loaf. Bake in middle of oven 1 hour and 10 minutes, or until a thermometer inserted 2 inches into center registers 160°F. Transfer meat loaf and vegetables to a platter and let stand 10 minutes.
While meat loaf is standing, deglaze baking pan with water over moderate heat, scraping up brown bits, and pour through a fine sieve into a bowl.
Serve meat loaf with shallots, tomatoes, and sauce. Each serving about 221 calories and 8 grams fat

orginally from Gourmet
February 2000

By: Geneve

Geneve — Fri, 20 Oct 2006 15:20:04 +0000

MK – Thanks for your comments! I’ve never tried Buffalo meat and would love to have a copy of your recipe. The cherry tomatoes on top sound really good.
I’ve definitely noticed a divide among cilantro lovers/haters and even read somewhere that it may be due to genetics why some people like the taste and others find it to taste “soapy”. Cilantro is easily substituted here with parsely. I visited the site that you sent – who knew people were that vehement about their distaste for cilantro?

By: Midwest Kitchen

Midwest Kitchen — Fri, 20 Oct 2006 12:49:58 +0000

Looks and sounds great. A new version I have been trying is Buffalo Meatloaf. It is a healthier version than ground beef and if cooked slow and a bit more moisture (olive oil or veggie oil or other alternatives) can be very, very good. My recipe, which I can send along if you like, calls for cherry tomatoes on top and my wife and I have liked that in place of ketchup. I also experimented with panko instead of traditional breadcrumbs.
One note on your use of cilantro… I was sent this site yesterday and it shows that cilantro is the herb equivalent to red and blue states. I like cilantro but have run across people who abhor it. These folks fall in that category. http://www.ihatecilantro.com

Regards,
MK