Buffalo And Pancetta Meat Loaf Recipes

STUFFED MEATLOAF

Steps:

• Preheat the oven to 350 degrees F.
• Whisk the first 7 ingredients in a large bowl to blend. Stir in the Parmesan and bread crumbs. Mix in the beef, pork, and veal. Pack half of the meat mixture into a 9 by 5 by 3-inch loaf pan. Spoon the stuffing over the meat in the pan, leaving a 1-inch border around the edges. Top with the remaining meat mixture, enclosing the stuffing completely and pressing firmly. Spoon the marinara sauce over the meatloaf, then sprinkle with the provolone cheese.
• Bake, uncovered, until the meat loaf is firm to the touch in the center and has pulled away from the sides of the pan, about 45 minutes. Cut crosswise into slices and serve.
• Preheat oven to 350 degrees F.
• Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
• Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.

BACON-WRAPPED BUFFALO MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Melt butter in a large skillet over medium-heat. Cook and stir chopped bacon in hot butter until almost crisp, 5 to 10 minutes.
• Pulse onion, carrot, celery, red bell pepper, poblano pepper, mushrooms, and garlic in a food processor until finely chopped. Add vegetable mixture and rosemary to bacon in the skillet; cook and stir until vegetables soften and sweeten, about 5 minutes.
• Mix vegetable mixture, bread crumbs, and milk together in a bowl. Let cool to room temperature. Stir egg, salt, Worcestershire sauce, black pepper, and cayenne pepper into vegetable mixture. Add buffalo meat to vegetable mixture and mix with your hands until well-blended.
• Turn meat mixture out into prepared baking dish and shape into a 9x5x3-inch meatloaf. Lay bacon strips crosswise over the top of the meatloaf, tucking in ends of bacon under the loaf.
• Whisk rice vinegar, brown sugar, and mustard together in a bowl until glaze is smooth.
• Bake meatloaf in the preheated oven for 30 minutes. Brush glaze over loaf and continue baking until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 155 degrees F (68 degrees C). Cool for 10 minutes before slicing.

PANCETTA AND TURKEY MEATLOAF SANDWICHES

Steps:

• Preheat the oven to 375 degrees F.
• In a large bowl, stir together the bread crumbs, parsley, eggs, milk, cheese, sun-dried tomatoes, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
• On a baking sheet lined with parchment paper, lay out the pancetta, overlapping the slices, into a large rectangle shape. In the middle of the rectangle, place the turkey mixture, shaping into a loaf. Using the parchment paper, wrap the pancetta up and around the turkey loaf to cover completely. Squeeze the parchment-covered loaf with your hands to secure the pancetta and solidify the shape of the loaf. While still covered in parchment, bake the loaf until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let cool.
• In a blender, combine the arugula and the mayonnaise and process until smooth. Store in the refrigerator until ready to serve.
• To make the sandwiches, slice the rolls and spread with the arugula mayonnaise. Slice the turkey meatloaf and place on the rolls to make sandwiches.

PANCETTA MEATLOAF

Steps:

• 1. Mix all ingredients together ( gently)
• 2. mold onto a lined cookie sheet
• 3. drizzle with ketchup and bake 1 hour at 350 degrees. let cool...slice...serving suggestions garlic mashed potatoes and veggies...oh and don't forget the gravy...YUM

BISON MEAT LOAF #1 (BUFFALO)

Steps:

• Preheat oven to 350°F
• Mix all ingredients together in a large bowl. Using your hands works best.
• Spray a shallow, oval casserole dish or small roasting pan with Pam.
• Pat meat mixture into dish/pan.
• Lightly spray top of loaf with Pam.
• Bake for 1-1/4 to 1-1/2 hours.
• Can be served as is or with Italian-style sauce.

ELLEN'S BUFFALO MEATLOAF

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Crumble the bread slice into crumbs and set aside. Grease an 8x8 inch baking dish.
• Thoroughly mix ground buffalo meat, onion, egg, ground mustard, tomatoes, salt, pepper, and bread crumbs in a large bowl.
• Form the meat mixture into a loaf shape about 8x4 inches and place into the middle of the baking dish. Apply ketchup to the top and sides of the meatloaf.
• Bake in preheated oven until meat is no longer pink and ketchup forms a glaze over the meatloaf, 1 1/2 hours. Let stand 10 minutes before serving.

PANCETTA AND TURKEY MEATLOAF

Steps:

• Preheat the oven to 375 degrees F.
• In a large bowl, stir together the bread crumbs, parsley, eggs, milk, cheese, sun-dried tomatoes, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
• On a baking sheet lined with parchment paper, lay out the pancetta, overlapping the slices, into a large rectangle shape. In the middle of the rectangle, place the turkey mixture, shaping into a loaf. Using the parchment paper, wrap the pancetta up and around the turkey loaf to cover completely. Squeeze the parchment-covered loaf with your hands to secure the pancetta and solidify the shape of the loaf. While still covered in parchment, bake the loaf about 45 minutes. Remove.

BUFFALO AND PANCETTA MEAT LOAF

Steps:

• Preheat oven to 375°F.
• Coarsely chop three fourths pancetta and in a large heavy skillet cook over moderate heat until crisp and golden, transferrng to paper towels to drain. Cool pancetta and reserve fat in skillet. Finely chop cooked pancetta. Finely chop onions and mince garlic. Cut celery and carrot into 1/4-inch dice.
• In skillet cook onions, garlic, celery, and carrots in reserved fat over moderate heat, stirring occasionally, until onions are softened. While onion mixture is cooking, coarsely chop parsley.
• In a large bowl stir together chopped pancetta, onion mixture, parsley, 1/2 cup ketchup, salt, and pepper, Worcestershire sauce, bread crumbs, buffalo, and eggs until just combined (do not overmix). In a shallow 13- by 9-inch baking pan form mixture into a 10- by 5-inch oval loaf and spread remaining 1/4 cup ketchup onto it. Drape remaining pancetta over loaf.
• Bake meat loaf in middle of oven 1 hour and 10 minutes, or until a meat thermometer inserted 2 inches into center registers 160°F. Let meat loaf stand 10 minutes and slice.
• Serve meat loaf with whipped potatoes.