Verna's Buffalo Meatloaf - Gluten Free

Cindy Cassell and her husband, Dave Uible purchased an old dairy farm in New Richmond, Ohio 14 years ago and started raising buffalo, thus forming Vista Grand Ranch, a local ranch. This is a recipe from Dave's mother using ground buffalo.

1 medium onion, diced
1 Tbsp Vera Jane's Extra-Virgin Olive Oil
2 lbs Vista Grand Ranch Ground Buffalo
2 Morning Sun Farm Organic Eggs, slightly beaten
2/3 cup Bob's Red Mill Gluten Free Certified Quick-Cooking Oats
1/2 cup ketchup
1 Tbsp Lea & Perrins Worcestershire Sauce
1 tsp dried basil
1/2 tsp garlic powder
1/2 tsp salt
1/8 tsp black pepper
Glaze for Meatloaf:
1/2 cup ketchup
1 Tbsp Aunt Vera's Italian Red Wine Vinegar
3 Tbsp brown sugar

Preheat oven to 350°F. In a small skillet, sauté the onion in the Vera Jane's Extra-Virgin Olive Oil until softened; cool slightly. Combine with remaining ingredients and shape mixture into a loaf of uniform size, approximately 3 inches high. Place loaf on a parchment paper-lined baking sheet. Brush top and sides with glaze. Bake for 45 minutes. Allow meatloaf to rest ten minutes before slicing. Reheat any additional glaze and serve with the meatloaf.

To prepare glaze:

Mix all ingredients together in a small saucepan. Heat thoroughly over medium heat until sugar is melted.

Makes 6-8 servings

Allergy Warning: Contains EggsContains Soy

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