Ellen's Buffalo Meatloaf

Ellen's Buffalo Meatloaf

66 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 50 m
Recipe by  ellenmoriah

“A delicious favorite, modified to be lower in fat and calories, and no one will know you didn't use ground beef.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 - 8x4 inch meatloaf



  1. Preheat an oven to 350 degrees F (175 degrees C). Crumble the bread slice into crumbs and set aside. Grease an 8x8 inch baking dish.
  2. Thoroughly mix ground buffalo meat, onion, egg, ground mustard, tomatoes, salt, pepper, and bread crumbs in a large bowl.
  3. Form the meat mixture into a loaf shape about 8x4 inches and place into the middle of the baking dish. Apply ketchup to the top and sides of the meatloaf.
  4. Bake in preheated oven until meat is no longer pink and ketchup forms a glaze over the meatloaf, 1 1/2 hours. Let stand 10 minutes before serving.

Share It

Reviews (66)

Rate This Recipe


This is my recipe, so let me add this to what I originally posted. Ground bison emits a "juice" that isn't familiar to me with other ground meats. I don't know what it is. I DO know that I skim it away from the meatloaf and once that's done, it doesn't appear again... not even during reheating. For those of you who've added to the recipe, I suspect the additions altered the chemistry. If the results were tasty, excellent! If not, you might want to try to recipe as posted, and alter it later, once you know what the original tastes like. The quick summary is the ground bison behaves differently when baked than ground beef. I should have mentioned this in my original posting of the recipe. Sorry 'bout that.



Very good, I made them into mini-meatloaves, using a muffin tin. I'm impatient and don't like to have to wait the 1 1/2 hours to eat!

Caroline C

Caroline C

I ended up making this with half ground buffalo and half ground beef (didn't pay attention when taking it out of the freezer). I added some fresh garlic, and, like others, diced up the canned tomatoes a little more finely. The only other change I made was to mix some prepared English mustard with the ketchup. Although it crumbled when I cut into it, this was a very tasty meatloaf. Nice and moist too. Thanks!

More Reviews

Similar Recipes

Smokey Chipotle Meatloaf

Smokey Chipotle Meatloaf

Man Loaf (Variation of the Meatloaf)

Man Loaf (Variation of the Meatloaf)

Savory Venison Meatloaf

Savory Venison Meatloaf

Very Old Meatloaf Recipe

Very Old Meatloaf Recipe

No Ordinary Meatloaf

No Ordinary Meatloaf

Dead Man Meatloaf

Dead Man Meatloaf


Amount Per Serving (4 total)

  • Calories
  • 179 cal
  • 9%
  • Fat
  • 3.7 g
  • 6%
  • Carbs
  • 12.6 g
  • 4%
  • Protein
  • 23.8 g
  • 48%
  • Cholesterol
  • 111 mg
  • 37%
  • Sodium
  • 955 mg
  • 38%

Based on a 2,000 calorie diet



previous recipe:

Smokey Chipotle Meatloaf


next recipe:

Amazing Venison Meatloaf