Do you love Buffalo sauce? If you do, then this Buffalo Meatloaf from Penny Kovacs (@pennysprimal) is going to be your new favorite! It is so easy to make and has quite a kick--but don’t worry, you can always tame the heat by not putting on the added sauce and it will still be delish. The "buttery" carrots and celery added to the dish makes the perfect side for this juicy meatloaf! Made with organic grass fed ground beef for the juiciest meatloaf ever! The family is going to love this one!
INGREDIENTS
- 1 pound Organic grass-fed ground beef
- 1 Egg (whisked)
- ½ cup Onion (diced)
- ½ cup Almond flour
- ¼ cup Buffalo sauce
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
For the Topping (Optional)
- ¼ cup Buffalo sauce
- 1 tablespoon Ghee
For the Vegetables
- ½ cup Onion (diced)
- 4 Carrots (sliced on bias)
- 4 Celery ribs (sliced on bias)
- 1 teaspoon Salt
- 1 teaspoon Pepper
DIRECTIONS
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Preheat oven to 350°F.
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Mix first 7 ingredients in a bowl using hands to form into a loaf shape.
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Put loaf into an oven safe casserole dish and bake for 30 minutes.
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While the meatloaf is cooking, melt 1 tablespoon of ghee in a skillet.
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Add onions, celery, carrots, salt and pepper and cook for about 10 minutes. Set aside in a bowl.
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To the skillet add the ¼ cup buffalo sauce and 1 tablespoon of ghee and heat until the ghee melts.
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When the meatloaf is done cooking, remove from the oven and add the vegetables to the casserole dish. Pour the sauce on top of the meatloaf.
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Return to the oven and cook for another 30 minutes or until the internal temperature of the meatloaf reaches 165°F.
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Serve and enjoy!