Reviewed: Apr. 28, 2012

I used rotel tomatoes instead of diced tomatoes. I also added red pepper and tossed some Pensey's alpeppo pepper on top. Fantastic.

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Reviewer:

debbiedoc1

Reviewed: Mar. 6, 2012

My husband and I both love this recipe.

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OlyGirl

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

Reviewed: Feb. 19, 2012

I have a freezer full of bison, so I'm quite familiar with it. Ground bison is significantly less fatty than ground beef. That must be considered when using in any recipe, although bison can be substituted for beef in any recipe. It's ALWAYS better! As for the 'juice' mentioned in the author's post, I've never experienced that. I typically find that the only 'juice' I have is made up of the ingredients I've added. The bison I get from Niobrara Valley Bison is so lean that I sometimes add olive oil if I"m going to grill burgers. I can't say enough about switching from beef to bison. Rarely do I do anything with beef anymore.

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Reviewer:

Donna

Reviewed: Jan. 21, 2012

I simply had to review this meatloaf. I had been given some ground buffalo that I had no idea what to do with, had been told so much about it and how different it was from ground beef and bla bla bla. I decided to try a meatloaf and found this recipe. The only change I made was adding garlic, as it's a favorite for my family, and this meatloaf was incredible! It was moist, full of flavor, and amazing! I'd give it 10 stars if I could, thank you so much for what promises to be a family fave!

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Charity

Reviewed: Nov. 6, 2011

awesome! i love the buffaloaf.

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FranB

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Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Pompano Beach, Florida, USA

Reviewed: Nov. 5, 2011

Pretty good.

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GizmoDuck

Reviewed: May 22, 2011

Great as is - Have made it several times with no changes to the recipe and it's a favorite. Be careful not to bake for too long, the buffalo dries out easily.

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Reviewer:

snare200

Reviewed: Apr. 4, 2011

I didn't make any changes to this recipe but instead of baking it in the oven I cooked it in the crockpot on low for 8 hours. It did have the watery juice and I drained that off twice. I was worried it my end up being dry, but it wasn't at all! My family loved it! It stayed so moist and the all the leftovers were eaten!

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Reviewer:

Erika T. Clark

Cooking Level: Expert

Reviewed: Mar. 26, 2011

Delicious! I didn't have any mustard powder to hand, so added some standard yellow mustard (about 1 Tbsp); also, instead of a slice of bread, added about 1/3 c. plain breadcrumbs. Cooking time of 1.5 hrs was perfect - the adults and the 2-year-old gobbled it up in no time.

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Reviewer:

juststardust

Reviewed: Mar. 3, 2011

I'm always looking for new recipes for buffalo..we are lucky to live where it is easily available. I made no changes to the recipe and it was wonderful. Might add can of mushrooms next time. Thanks so much for sharing this.

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