IngredientsServes 61 cup chopped onion2 celery ribs, cut into 1/4-inch dice1 carrot, cut into 1/4-inch dice1 tablespoon chopped garlic3 teaspoons vegetable oil3/4 cup fine fresh bread crumbs1/2 cup chopped fresh flat-leaf parsley1 large egg2 tablespoons ketchup1 tablespoon Worcestershire sauce2 teaspoons salt1/4 teaspoon freshly ground black pepper1 3/4 lb ground buffalo6 shallots, cut into 1/3-inch wedges6…
1 cup chopped onion
2 celery ribs, cut into 1/4-inch dice
1 carrot, cut into 1/4-inch dice
1 tablespoon chopped garlic
3 teaspoons vegetable oil
3/4 cup fine fresh bread crumbs
1/2 cup chopped fresh flat-leaf parsley
1 large egg
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
2 teaspoons salt
1/4 teaspoon freshly 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
Cook onion, 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 buffalo (do not overmix) and form mixture into a 10- by 4-inch 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 inches 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.
Nutrition Per Serving
Each serving about 221 calories and 8 grams fat
#### Nutritional analysis provided by Self