Ingredients for - Bacon-Wrapped Buffalo Meatloaf

1. Butter 2 tablespoons
2. Bacon, chopped 2 slices
3. Yellow onion, chopped ½
4. Carrot, cubed 1
5. Red bell pepper, chopped 1
6. Fresh poblano pepper, chopped (Optional) 1
7. Button mushrooms, chopped 4
8. Garlic 3 cloves
9. Dried rosemary ¼ teaspoon
10. Fresh bread crumbs 2 cups
11. Milk ¼ cup
12. Large egg 1
13. Kosher salt, or to taste 2 teaspoons
14. Worcestershire sauce 1 teaspoon
15. Freshly ground black pepper 1 teaspoon
16. Cayenne pepper 1 pinch
17. Ground buffalo 2 pounds
18. Thick-cut bacon, or more as needed 7 slices
19. Rice vinegar (Optional) 2 tablespoons
20. Brown sugar (Optional) 2 tablespoons
21. Dijon mustard (Optional) 1 tablespoon

How to cook deliciously - Bacon-Wrapped Buffalo Meatloaf

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

2 . Stage

Melt butter in a large skillet over medium-heat. Cook and stir chopped bacon in hot butter until almost crisp, 5 to 10 minutes.

3 . Stage

Pulse onion, carrot, celery, red bell pepper, poblano pepper, mushrooms, and garlic in a food processor until finely chopped. Add vegetable mixture and rosemary to bacon in the skillet; cook and stir until vegetables soften and sweeten, about 5 minutes.

4 . Stage

Mix vegetable mixture, bread crumbs, and milk together in a bowl. Let cool to room temperature. Stir egg, salt, Worcestershire sauce, black pepper, and cayenne pepper into vegetable mixture. Add buffalo meat to vegetable mixture and mix with your hands until well-blended.

5 . Stage

Turn meat mixture out into prepared baking dish and shape into a 9x5x3-inch meatloaf. Lay bacon strips crosswise over the top of the meatloaf, tucking in ends of bacon under the loaf.

6 . Stage

Whisk rice vinegar, brown sugar, and mustard together in a bowl until glaze is smooth.

7 . Stage

Bake meatloaf in the preheated oven for 30 minutes. Brush glaze over loaf and continue baking until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 155 degrees F (68 degrees C). Cool for 10 minutes before slicing.