Buffalo Meatloaf Recipe

Prep and sweat onion

Preheat oven to 350°F (175°C). Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the finely diced onion and a pinch of salt and cook, stirring, until softened and translucent, about 5–7 minutes. Remove from heat and let cool slightly.

Soak breadcrumbs

Place the breadcrumbs in a medium bowl and pour the milk over them. Let sit 5 minutes until the milk is absorbed and mixture is soft.

Mix meatloaf

In a large bowl combine the ground buffalo, soaked breadcrumbs, cooled cooked onion, egg, minced garlic, Worcestershire sauce, Dijon mustard, chopped parsley, kosher salt, black pepper, and smoked paprika. Use your hands or a fork to gently mix until just combined — avoid overworking to keep the loaf tender.

Shape and prepare to bake

Transfer the mixture to a rimmed baking sheet or loaf pan. For a classic loaf, shape it into an approximate 9x5 loaf on a lined baking sheet or press into a lightly oiled 9x5 loaf pan. If using a baking sheet, make a shallow trough down the center to help even cooking.

Bake

Place the meatloaf in the preheated oven and bake for 45–55 minutes, or until an instant-read thermometer inserted into the center reads 160°F (71°C). If using a loaf pan, baking time may be closer to 55 minutes. About halfway through baking, baste the top with 2–3 tablespoons pan drippings or reserved liquid to help keep it juicy.

Rest

When done, remove from oven and let the meatloaf rest 10–15 minutes before slicing. Resting helps redistribute juices and prevents the loaf from crumbling.

Cook mushrooms

While the meatloaf bakes (or in the last 20 minutes of baking), melt 2 tablespoons unsalted butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown, about 6–8 minutes.

Sauté aromatics

Add the minced shallot (or small onion) and 1 teaspoon minced garlic to the mushrooms and cook 1–2 minutes until fragrant and softened.

Make roux

Reduce heat to medium, push the mushroom mixture to one side of the pan, and add 2 tablespoons flour. Stir the flour into the butter and mushrooms until it’s fully incorporated and smells slightly toasty, about 1 minute. This will thicken the gravy.

Add broth and simmer

Slowly whisk in 2 cups beef broth, scraping up any browned bits from the pan. Add 1 teaspoon Worcestershire sauce and the thyme. Bring to a gentle simmer and cook until the gravy thickens to your desired consistency, about 5–8 minutes. If it gets too thick, add a splash of broth or water.

Finish and season

Stir in 2 tablespoons heavy cream (optional) for extra richness, then season the gravy with 1/2 teaspoon salt and 1/4 teaspoon black pepper, tasting and adjusting as needed. If you reserved pan drippings from the meatloaf, whisk up to 1/4 cup into the gravy now for extra flavor.

Slice the rested buffalo meatloaf into thick slices and arrange on a platter or individual plates. Spoon generous amounts of warm mushroom gravy over the slices. Garnish with chopped fresh parsley and serve immediately.