Sunday, November 1, 2015

Roasted Garlic Buffalo Meatloaf - 52 Church PotLuck Dishes

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Bison or Buffalo meat... We just oughta use more.

Half the calories of red meat, and only ONE THIRD THE FAT of comparable red meat.

Almost all commercially available buffalo meat is grass fed and low in hormones.  If you are looking for a restricted diet of less red meat, ask your health care professional about the benefits of buffalo meat.

One aspect of buffalo meat is the low fat content.  In a grilling world where fat equals flavor and marbled steaks are worshiped, Bison steaks are on the far low scale of fat content.

Which is fine, just need to know how to cook those cuts of meat.

Low and slow BBQ techniques for the steaks... Or in this case, a mixer of high fat content pork sausage.  Those tubes of breakfast sausages work great here.  The mixture does increase calories and fat content, but still, cutting back 25% on calories and 50% on fat... and still very tender, moist and full of flavor... Win Win!

I made this up for a Church PotLuck where comfort food was asked for.  Not much more comfortable than a big hunk of meatloaf.  My friends snapped this up, the appealing presentation without sitting in a base of grease made this among the most popular options (easily out pacing the several other meatloafs offered).

The recipe calls for a nutty cheesy Parmesan addition, and a Rustic stone ground Mustard flavor, as well as hidden vegetables.  Aromatic, Earthy flavors and hidden healthy vegetables... LOVED this recipe.

Enjoy indeed!

 OK... Here's what I did...

Garlic Bison Meatloaf

  • FOR THE ROASTED GARLIC - 1 Large Bulb Garlic
  • 2 TBS Olive Oil
  • FOR THE MEATLOAF - 1 Medium Onion, Diced
  • 2 Medium Size Carrots, Diced
  • 2 Medium Size Stalks Celery, Diced
  • 1/4 Cup Fresh Parsley, Choppd
  • 1/4 Cup Stone Ground Mustard
  • 2 Large Eggs, slightly beaten
  • 1 Pound Ground Bison
  • 1 Pound Ground Sausage
  • 2 TBS Herbes de Provance
  • 1 tsp Thyme
  • 1 tsp Salt
  • 1 tsp Pepper
  • 3/4 Cup Parmesan Cheese
  • 1 Cup Panko Style Bread crumbs
Cooking Directions
  1. FIRST, ROAST THE GARLIC... Preheat the oven to 375 degrees. Cut the top of a large Garlic bulb, exposing the individual garlic meat.
  2. Pour Olive Oil over the exposed bulbs. Wrap and seal in aluminum foil.
  3. Roast in preheated oven for 1 hour. Remove from oven, open aluminum.
  4. Once cool, squeeze the roasted garlic paste from the bulbs by squeezing the head from the root.
  5. FOR THE MEATLOAF... Preheat oven to 350 degrees. In the bowl of a stand mixer, combine the Eggs, Mustard, Onion, Carrots, Celery, Parsley, Bison meat and Pork Sausage. Mix until thoroughly combined.
  6. Add seasonings, Bread Crumbs and the cheese and continue to mix.
  7. Transfer meat mixture to a rimmed baking sheet or roasting pan. Shape mixture into a loaf.
  8. Bake for 1 hour until internal temperature reached 150 degrees when measured with a remote prob meat thermometer.
  9. Top the loaf with the ketchup and return to the oven for 10 minutes or until the thermometer reads 165 degrees.
  10. Remove from oven and allow to rest for 15 minutes before slicing.
  11. Serve sliced and warm with potatoes and peas and ENJOY!


This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy


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