Sunday, March 31, 2013

Buffaloaf (buffalo meatloaf)

A few years ago, Josh and I discovered a restaurant in Paint Bank, VA called Swinging Bridge, which was my first introduction to buffalo burgers and sweet potato french fries. I was immediately obsessed with both, and particularly the sweet potato fries. According to my personal health gurus (Runner's World magazine and Candice Kumai), sweet potatoes are full of nutrients, thus encouraging me to taste every local restaurant's SP fries. I'd encourage you to try the ones at Blue 5! 

the beautiful interior of Swinging Bridge with a big stone fireplace

Unfortunately, Swinging Bridge does not serve wine or beer, and in my mind a date night is just not a real date night without RW (or a martini or a pitcher of beer!) . Fortunately, Josh came up with a solution...he learned to make great bison burgers and buffaloaf in our own little kitchen! This is comfort food at its best, and we usually make yukon gold mashed potatoes or a baked sweet potato on the side. 

Joshua's Buffaloaf

¼ cup packed brown sugar
½ cup ketchup
1 Tbsp Worcestershire sauce
½ lbs ground buffalo (or lean ground beef)
¾ cup milk
2 eggs
½ tsp salt

¼ tsp ground black pepper
1 small onion, chopped
2 cloves garlic, minced

¼ tsp ground ginger
1 cup seasoned breadcrumbs

  1. Preheat oven to 350. Lightly grease a 5x9 inch loaf pan.
  2. Press the brown sugar in the bottom of the loaf pan. Mix together the ketchup and worcestershire and spread over the sugar.
  3. In a mixing bowl, mix together the remaining ingredients and shape into a loaf. Place on top of the ketchup.
  4. Bake in preheated oven for 1 hour, or until juices are clear. 

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