Bacon-Wrapped Buffalo Meatloaf
Most people who replace their ground beef with buffalo, in recipes like meatballs, burgers, and meatloaf, are usually disappointed. Ground buffalo is much leaner than ground beef, which is the biggest challenge. In case you're new, it's the fat that provides most of the flavor and moisture. Also, for whatever reason, pre-packaged buffalo is ground very fine, almost to a paste, which can lead to a rubbery meatloaf, unless you use a few tricks.
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Recipe Summary
Ingredients
Directions
Cook's Note:
You can substitute 2 teaspoons chopped fresh rosemary for the 1/4 teaspoon dried rosemary, if desired.
To check for seasoning: once everything is mixed, fry a small piece of the meatloaf mixture and taste. Adjust, if necessary, and recheck.