Hearty and Healthy Buffalo Meatloaf

Wild Buffalo Meatloaf
Brad Greenlee/Flickr
Prep: 20 mins
Cook: 75 mins
Total: 95 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
433 Calories
19g Fat
28g Carbs
38g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 433
% Daily Value*
Total Fat 19g 24%
Saturated Fat 7g 37%
Cholesterol 135mg 45%
Sodium 364mg 16%
Total Carbohydrate 28g 10%
Dietary Fiber 2g 6%
Protein 38g
Calcium 130mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Most large supermarkets now sell ground bison or buffalo meat. This very healthy alternative to beef has 50% less cholesterol and contains none of the hormones and antibiotics that cattle sometimes receive. It's also delicious and makes a great meatloaf recipe. The sautéed mushrooms give this meatloaf a great flavor and moist texture.


  • 1 onion (diced fine)
  • 10 large white mushrooms (diced fine)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 3 tablespoon ketchup
  • 2 cloves garlic (crushed)
  • 1 tablespoon Worcestershire sauce
  • 1 egg (beaten)
  • 1/2 cup milk
  • 3/4 cup plain breadcrumb
  • 2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 pinch cayenne
  • 2 pounds ground bison meat
  • For the Glaze:
  • 3 tablespoon ketchup
  • 3 tablespoon brown sugar

Steps to Make It

  1. Prep the onions and mushrooms with a knife or in a food processor. Add to a large sauté pan with the butter and oil, and cook on medium-high heat for about 10 minutes, until the moisture from the mushrooms is evaporated, and the mixture is lightly browned. Add to a large mixing bowl. Allow to cool for 15 minutes.

  2. Add all the remaining ingredients, except the meat, and mix well. Add the meat and mix gently until combined. Do not over-mix.

  3. Preheat oven to 325 F. Lightly grease the bottom of a shallow roasting pan with a few drops of oil. Wet your hands with cold water and form the meatloaf mixture into a loaf shape, about six inches wide, by about three to four inches high.