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1 cup onion, chopped
2 celery ribs, cut into 1/4? dice
1 carrot, peeled and cut into 1/4? dice
1 TB chopped garlic
3 tsp. vegetable oil
3/4 cup fine fresh bread crumbs
1/2 cup fresh flat leaf parsley, chopped
1 large egg
2 TB ketchup
1 TB Worcestershire sauce
2 tsp. salt
1/4 tsp. ground black pepper
1-3/4 lb. ground buffalo
6 shallots, cut into 1/3-inch wedges
6 plum tomatoes, each cut into 6 wedges
1/3 cup water
Preheat oven to 375º F.
Sauté celery, carrot, and garlic in 2 teaspoons oil in a large nonstick skillet over moderate heat until onion is softened. Transfer to a large bowl and stir in bread crumbs, parsley, egg, ketchup, Worcestershire sauce, salt, and pepper.
Stir in ground buffalo (do not overmix) and form mixture into a 4 x 10 oval loaf in a large shallow metal baking pan. Toss shallots and tomatoes with remaining teaspoon oil and salt and pepper to taste, then scatter around meat loaf.
Bake in middle of oven 1 hour and 10 minutes, or until a thermometer inserted 2" into center registers 160° F. Transfer meat loaf and vegetables to a platter and let stand 10 minutes. While meat loaf is standing, deglaze baking pan with water over moderate heat, scraping up brown bits, and pour through a fine sieve into a bowl.
Serve meat loaf with shallots, tomatoes, and sauce. Serves: 6.
2 celery ribs, cut into 1/4? dice
1 carrot, peeled and cut into 1/4? dice
1 TB chopped garlic
3 tsp. vegetable oil
3/4 cup fine fresh bread crumbs
1/2 cup fresh flat leaf parsley, chopped
1 large egg
2 TB ketchup
1 TB Worcestershire sauce
2 tsp. salt
1/4 tsp. ground black pepper
1-3/4 lb. ground buffalo
6 shallots, cut into 1/3-inch wedges
6 plum tomatoes, each cut into 6 wedges
1/3 cup water
Preheat oven to 375º F.
Sauté celery, carrot, and garlic in 2 teaspoons oil in a large nonstick skillet over moderate heat until onion is softened. Transfer to a large bowl and stir in bread crumbs, parsley, egg, ketchup, Worcestershire sauce, salt, and pepper.
Stir in ground buffalo (do not overmix) and form mixture into a 4 x 10 oval loaf in a large shallow metal baking pan. Toss shallots and tomatoes with remaining teaspoon oil and salt and pepper to taste, then scatter around meat loaf.
Bake in middle of oven 1 hour and 10 minutes, or until a thermometer inserted 2" into center registers 160° F. Transfer meat loaf and vegetables to a platter and let stand 10 minutes. While meat loaf is standing, deglaze baking pan with water over moderate heat, scraping up brown bits, and pour through a fine sieve into a bowl.
Serve meat loaf with shallots, tomatoes, and sauce. Serves: 6.
