Buffalo Meatloaf Wrapped in Bacon

Ingredients

• Meatloaf:
• 2 tablespoons butter
• 2 slices bacon, chopped
• ½ yellow onion, chopped
• 1 carrot, cubed
• 1 red bell pepper, chopped
• 1 fresh poblano pepper, chopped (Optional)
• 4 button mushrooms, chopped
• 3 cloves garlic
• ¼ teaspoon dried rosemary
• 2 cups fresh bread crumbs
• ¼ cup milk
• 1 large egg
• 2 teaspoons kosher salt, or to taste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon freshly ground black pepper
• 1 pinch cayenne pepper
• 2 pounds ground buffalo
• 7 slices thick-cut bacon, or more as needed
• Glaze:
• 2 tablespoons rice vinegar (Optional)
• 2 tablespoons brown sugar (Optional)
• 1 tablespoon Dijon mustard (Optional)

Step 1

Warm your oven to 350°F and lightly grease a 9x13-inch baking dish. In a large skillet over medium heat, melt the butter and cook the chopped bacon until it’s just about crispy, which should take around 5 to 10 minutes. While that’s cooking, pulse the onion, carrot, celery, red bell pepper, poblano pepper, mushrooms, and garlic in a food processor until they’re finely chopped. Add this veggie mix and the rosemary to the skillet with the bacon, cooking and stirring for about 5 minutes until everything softens and the flavors mellow.

Step 2

In a bowl, combine the cooked vegetable mixture with the bread crumbs and milk, then let it cool to room temperature. Once cooled, stir in the egg, salt, Worcestershire sauce, black pepper, and cayenne. Finally, add the buffalo meat and mix everything together with your hands until it’s well combined.

Step 3

Transfer the meat mixture to your prepared baking dish and shape it into a loaf about 9x5x3 inches. Lay the bacon strips across the top, tucking the ends underneath to keep them in place. Whisk together the rice vinegar, brown sugar, and mustard to make a smooth glaze.

Step 4

Pop the meatloaf in the oven and bake for 30 minutes. Then, brush the glaze over the top and bake for another 30 minutes or until the center is no longer pink. You’re aiming for an internal temperature of at least 155°F. Let it rest for about 10 minutes before slicing — this helps everything set up nicely.