Thursday, November 8, 2007

Recipe: Buffalo Meatloaf

A birthday filled with many favorite things: lots of little boy hugs, Thai food, and a full answering machine. Thanks for all the birthday wishes! The best part was Brian coming home early. All of us but Aidan are sniffling and sneezing, so we all crawled into bed, and Sean decided to tell us a story (about Buzz Lightyear--I mean himself---of course). Aidan followed up with another story, about Superman I think, and then Brian even told one. That is a minor miracle in itself. Major "my cup runneth over" moment.

I'm grateful for each of my 38 (gasp!) years, but I have to admit, I do hear Meg Ryan crying, "And I'm going to be 40----someday!" Only the "someday" part is a lot closer for me than it was for Sally.

This week's Friday Favorite is a recipe.

Viennabeef_2 I ordered Chicago Style Italian Beef for Brian's birthday. One of ways in which Brian is more of a Chicagoan than I am: he loves Italian Beef sandwiches. I'm not really a fan of them, but I do enjoy how much Brian enjoys them. Only problem is they didn't show up. Lou's To Go ships them 2nd day Air, and I had placed the order weeks in advance. But UPS was holding it for whatever reason and it was going to arrive 4 days later. Urrr. That left me with an unplanned birthday dinner to make.

Bri is a true Irish man. He likes his meat and potatoes. He'll eat vegetables, but he's not gonna get excited about it. So I made meatloaf and mashed potatoes. I like meatloaf even less than Italian Beef, but a friend shared this recipe, which is from a local restaurant in town, for Buffalo Meatloaf. Now if you like meatloaf already, you might not like this one. Otherwise you're in for a treat:

Buck’s Grill House Buffalo Meatloaf


1 cup chopped onion

½ cup chopped carrot

½ cup celery

½ cup chopped red bell pepper

¼ cup vegetable oil

¼ cup Spice Rub (see recipe)

1/3 cup catsup

1/3 cup cream

2 large eggs

2 Tbsp Worcestershire sauce

¾ cup rolled oats

¾ cup dry bread crumbs

1 pound ground buffalo

1 pound ground pork

Saute the onion, carrot, celery, and bell pepper in the oil until the onion is translucent. Add the Spice Rub and cook for 5 minutes longer. Spoon into a large bowl and cool to room temperature.

Add the catsup, cream, eggs, and W. sauce, oats, bread crumbs, buffalo, and pork; mix well by hand. Pack into a lightly oiled loaf pan and strike the bottom of the pan on the counter to release trapped air. Bake at 375 degrees for 1 ¼ hours or to 160 degrees on a meat thermometer.

Cool in the pan for 15 minutes. Remove to a serving plate.

Serves 8.

For Spice Rub: combine 1 tbsp each of sugar, brown sugar, chili powder, cumin, Mexican oregano, kosher salt and pepper. Add 3 tsp of paprika and mix well. Store in airtight contaiPizzapackage1ner===use ¼ cup of each if you want to prepare a big batch.

The original recipe calls for 2 pounds of Buffalo and 8 ounces of pork, but Buffalo is a very lean (and very expensive) meat so we've gone with the even match. The key is to chop the veggies very finely.


The happy ending to the Italian Beef story is that they told us to refuse the UPS package, and sent a fresh order that arrived yesterday, with two free Lou Malnati's pizzas as well to make up for the delay. Now that's more my style. Yum!

No comments:

Post a Comment

I love hearing from you!

Post a Comment

I love hearing from you!

Related Posts Plugin for WordPress, Blogger...