Buffalo (Bison) Slow-Cooker Meatloaf
 Slow-Cooker Meatloaf Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 174.6
- Total Fat: 8.7 g
- Cholesterol: 58.1 mg
- Sodium: 399.0 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 0.7 g
- Protein: 14.0 g
View full nutritional breakdown of Buffalo (Bison) Slow-Cooker Meatloaf calories by ingredient
Introduction
This is in my Crockpot (just a name-brand slow-cooker) right now and I just thought I'd share this recipe with anyone who'd like to try it. :) Buffalo is lean red meat and much better for you than beef, but with a very similar flavor. Just additional information is I have a 5Qt Crockpot, but this recipe's measurements can be cut in half (use entire egg though) to accommodate a smaller slow-cooker. This is in my Crockpot (just a name-brand slow-cooker) right now and I just thought I'd share this recipe with anyone who'd like to try it. :) Buffalo is lean red meat and much better for you than beef, but with a very similar flavor. Just additional information is I have a 5Qt Crockpot, but this recipe's measurements can be cut in half (use entire egg though) to accommodate a smaller slow-cooker.Number of Servings: 14
Ingredients
-
2 lbs ground Buffalo (Bison)
1 cup Italian Seasoned Breadcrumbs
1 Egg
2 1/2 Tsp Reduced Fat Sour Cream
1 tsp Kosher Salt
1 tsp Black Pepper
1/8 tsp Cayenne Pepper
1/4 Tsp Dry Mustard
1/4 Tsp Basil
1/4 Tsp Onion Powder
1 cup Minced White Onions
1 cup Minced Mushrooms (I used sliced White, but sliced baby Portabella would be great)
3 dashes A-1 sauce (or similar steak sauce)
Ketchup to cover top of (can be omitted to taste)
Directions
Mince onions in food processor, if available, if not just chop very finely. Do the same to mushrooms.
Add everything except meat together in a bowl. Combine gently. Add meat and combine well with hands.
Place 4 (will vary with size of slow-cooker) crumples of aluminum foil in bottom of slow-cooker. Then make an X with 2 four inch wide (will vary with size of slow-cooker) sections of foil. The crumples will keep the meatloaf from sitting in the drippings (fat) and the foil X will assist in getting the meatloaf out of the slow-cooker.
Shape meat mixture into a loaf (rectangley with a rounded-ish top works just fine ;] ). Place in slow-cooker on top of foil X. Squeeze ketchup in horizontal stripes across top of meatloaf until generously covered. If ketchup drips down sides that's good too. Sprinkle with basil (I used oregano) for garnish. See attached photo.
Cook in slow-cooker for 4-5 hours on HIGH setting or 6-8 hours on LOW setting. Slice in middle and if no longer pink meatloaf is done.
Slice into 12-14 servings at 3/4 inch thick. Serve with green veggies such as broccoli.
Meatloaf is an easy to adapt to any taste, for example, omitting onions and mushrooms. Red, yellow, orange or green peppers would all go nicely. Turkey can be used as well instead of Buffalo or Beef. I would use less onion/mushrooms with Turkey as to not overpower the natural taste of the meat. Also, other sauces can be substituted for ketchup depending on the outcome you'd like to have. BBQ sauce or even a mixture of A1 and honey would be good. I also had the thought of making a loaf of just onions, mushrooms, breadcrumbs and the rest omitting the meat all together. Some research would be needed for cooking temp and time but I imagine it would be a delicious vegetarian alternative :)
Happy cooking and enjoy!
Number of Servings: 14
Recipe submitted by SparkPeople user SAMANTHAPEARLE.
Add everything except meat together in a bowl. Combine gently. Add meat and combine well with hands.
Place 4 (will vary with size of slow-cooker) crumples of aluminum foil in bottom of slow-cooker. Then make an X with 2 four inch wide (will vary with size of slow-cooker) sections of foil. The crumples will keep the meatloaf from sitting in the drippings (fat) and the foil X will assist in getting the meatloaf out of the slow-cooker.
Shape meat mixture into a loaf (rectangley with a rounded-ish top works just fine ;] ). Place in slow-cooker on top of foil X. Squeeze ketchup in horizontal stripes across top of meatloaf until generously covered. If ketchup drips down sides that's good too. Sprinkle with basil (I used oregano) for garnish. See attached photo.
Cook in slow-cooker for 4-5 hours on HIGH setting or 6-8 hours on LOW setting. Slice in middle and if no longer pink meatloaf is done.
Slice into 12-14 servings at 3/4 inch thick. Serve with green veggies such as broccoli.
Meatloaf is an easy to adapt to any taste, for example, omitting onions and mushrooms. Red, yellow, orange or green peppers would all go nicely. Turkey can be used as well instead of Buffalo or Beef. I would use less onion/mushrooms with Turkey as to not overpower the natural taste of the meat. Also, other sauces can be substituted for ketchup depending on the outcome you'd like to have. BBQ sauce or even a mixture of A1 and honey would be good. I also had the thought of making a loaf of just onions, mushrooms, breadcrumbs and the rest omitting the meat all together. Some research would be needed for cooking temp and time but I imagine it would be a delicious vegetarian alternative :)
Happy cooking and enjoy!
Number of Servings: 14
Recipe submitted by SparkPeople user SAMANTHAPEARLE.