This past Sunday, I had the extreme pleasure of teaching another class at The Last Bite cooking School in Eagle Point, OR. The class was based upon eating locally grown and produced foods. Cooking school owner and teacher, Denise Marshall and I perused the Saturday Grower's Market looking for (and finding) the most perfect fruits, veggies, berries, cheese, buffalo, bread and more to put together a class that not only tasted great, but gave all of our eager students an education in becoming a locavore!
The highlight of our five course meal was the entree of Buffalo Meatloaf. This humble dish was transported by the addition of locally foraged mushrooms, that included morels, chanterelles, and matsutake. The mushrooms we used were freeze-dried, since right now our local mushroom "guy" is in Alaska. Feel free to use Crimini mushrooms in place of wild, you will still have a great tasting dish! The ground buffalo came from Full Circle Bison Ranch in Williams, OR.
Locally-raised Buffalo Meat Loaf with Oregon-foraged Wild Mushrooms
4 strips thick cut bacon
½ sweet onion – chopped
2 ribs celery- diced
2 cloves garlic- minced
4 tblsp butter- melted
½ cup fresh breadcrumbs*
6 oz wild Oregon mushrooms, such as morel, porcini, chanterelle (whatever is in season), chopped
1 tsp sea salt
1 tsp freshly ground black pepper
1 tblsp Worcestershire sauce
2 tsp soy sauce
2 lbs ground buffalo
¼ cup water
¼ cup tomato paste
2 tblsp honey
Remove ground buffalo from refrigeration 30 minutes before beginning meatloaf.
Preheat oven to 350 degrees F.
Render bacon in a heavy skillet, remove strips and drain on paper towels. Chop bacon finely and set aside. Add chopped onion, diced celery and minced garlic to bacon fat, sauté until translucent. Remove from heat and set aside.
In a large bowl, place ground buffalo, chopped bacon and sautéed onion, celery and garlic (with bacon fat). Mix briefly. Add breadcrumbs, chopped mushrooms, egg, salt, pepper, Worcestershire sauce, soy sauce, and water. Mix well with your hands.
Pack meatloaf mixture lightly into an oiled loaf pan. Mix together tomato paste, honey and salt. Spread over the top of the meatloaf. Bake in pre-heated oven for 50-60 minutes or until thermometer inserted in center reads 160 degrees F. Slice and serve.
*Pulse fresh white or wheat bread slices (about 2) in a food processor fitted with a blade.
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- Lisa Marie
- Cincinnati, OH, United States
- A dedicated foodie, with a passion for the best food. Favorite food crushes include; Cheese, Wine, Breads, Seafood, anything made with eggs, ...there's actually no point in a list, there isn't much out there I don't have a crush on. Transplanted from the Northeast at age 18, a whole new frontier of food was opened up to me. I have fished for Salmon, hunted for mushrooms, cracked open fresh oysters from the sea and devoured them on the spot. Figs, pears, peaches, so many indigenous jewels! I dedicate this BLOG to the endless variety this region provides. My hope is to live here for a very long time & continue to discover and experience it's unique bounty! Alas, my life has now taken me to Cincinnati, OH where the food culture is like none I have ever experienced.