Reviewed: Mar. 3, 2013

We absolutely loved this! We are a meat and potatoes type couple, but we're always trying to find ways to eat more healthy and try something new. We were thrilled that our local butcher had/has buffalo on hand and we're happy to now throw this in the mix for dinner! Thanks again!!

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Reviewer:

DMBreen95

Cooking Level: Intermediate

Living In: Forest Lake, Minnesota, USA

Reviewed: Feb. 24, 2013

This was great! The only changes I made were using 1/4 dried quinoa cooked for 8 minutes in 1/2 cup water in lieu of breadcrumbs. I put meatloaf in bread pan and after 60 mins, I took out of the oven, drained liquid, and continued cooking. It was yummy and very healthy. Served alongside roasted brussel sprouts! My toddler loved it, too :-)

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Reviewer:

villa_n_tuscany

Reviewed: Feb. 12, 2013

Tried it, we love Bison...tweeked some hot Rotel to sub. the diced tomatoes...must have if you like it spicy! Great recipe...

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Reviewer:

wingit

Reviewed: Feb. 11, 2013

I'd never cooked with buffalo before - this was the perfect starter recipe! Combining a bunch of other recipes here: Substituted quick oats (like Mom!) for bread, spicy brown mustard instead of powdered, and just a sprinkle of salt. Cooked in mini loaf pans for 45 minutes. It crumbled instead of sliced. I didn't care. :) Thank you, Ellen!

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Reviewer:

dlson

Reviewed: Feb. 1, 2013

I substituted ground bison with ground venison. It turned out great. It was flavorful without overpowering the wild meat taste.

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Reviewer:

Greg

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Reviewed: Nov. 15, 2012

This was really good! The only change I made was to use panko breadcrumbs instead of a piece of bread. Mine didn't cut into slices like a regular meatloaf, it kind of all crumbled up. To be honest, it looked like dog food on the plate, but it was yummy, and 3 of us ate the whole loaf!

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Reviewer:

TARAB1

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: Wilmington, Delaware, USA

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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Reviewer:

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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