Wild Idea Buffalo Recipe of the Week – Pesto Meatloaf with Blistered Tomatoes

ohiocook

Oct 4

This week's Wild Idea Buffalo Recipe of the Week is a Pesto Meatloaf with Blistered Tomatoes. To make this week's recipe you'll be needing Wild Idea Ground Buffalo, Basil Butter Pesto (Recipe included), Salt, Black Pepper, Mozzarella Cheese, and Cherry Tomatoes. The Ingredients for the Basil Pesto is included below. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2023! https://wildideabuffalo.com/

Pesto Meatloaf with Blistered Tomatoes

Servings 8 to 10
Prep Time 30 minutes
Cook Time 40 minutes
Author: Jill O'Brien

Wild Idea's 100% grass-fed/grass-finished bison meat, married together with basil butter pesto (made with butter instead of olive oil), added cheese and finished off with blistered cherry tomatoes, is a delicious combination! An explosion of garden flavors that will leave you delightfully satiated! This is one for the recipe box/file!
*This recipe could be halved for a smaller crowd.

Ingredients
2 – pounds Wild Idea Ground Buffalo
1 – cup basil butter pesto, *recipe below
1 – tablespoon salt
1 – tablespoon black pepper
8 ounces mozzarella cheese, shredded or chopped
2 – cups cherry tomatoes
Basil Butter Pesto
2 - cups fresh basil leaves, packed
2 - cups parmesan cheese, grated
3 - garlic cloves, chopped
1 - teaspoon salt
1 - teaspoon pepper (I like a little more)
2 - tablespoons lemon juice
1 - cup butter, melted

Directions
1 - Crumble the ground buffalo meat into a mixing bowl.
2 - Drizzle the pesto over the meat and season with salt and pepper. Mix together thoroughly.
3 - Add the cheese and mix in to incorporate.
4 - Shape the bison meat mixture into a similar shape of your loaf pan. Place the meatloaf inside the pan, and press into the pan.
5 - Place the bison meatloaf in the refrigerator for a minimum of one hour, or longer. This can be made a couple days ahead of cooking.
6 - Preheat the oven to 375°, with the oven rack positioned on the second rack from the top.
7 - Place the chilled bison meatloaf in the oven and bake for 30 minutes.
8 - After the baking time is completed. Remove the meatloaf and top with the cherry tomatoes and turn the oven to broil.
9 - Return the meatloaf to the oven on the same rack and broil until tomatoes are slightly blistered.
10 - Remove the bison meatloaf from the oven and allow it to rest at room temperature for 10 minutes before cutting or serving.
11 - Serve the buffalo meatloaf on polenta or pasta, and top with a dollop of pesto butter.

Basil Butter Pesto
1 - For pesto, mix all ingredients in blender and puree. Keep the pesto at room temperature for mixing, store the remaining, covered, in the refrigerator for further or other uses.

Pesto Burgers with Fresh Garden Tomatoes
1 - Prepare the pesto buffalo meatloaf as above, then divide into equal portions and and make an oval shaped burger. Grill or pan sear to your desired temperature.
2 - Serve over sliced, garden fresh tomatoes, and top with a dollop of basil-butter pesto. Accompany with polenta, pesto pasta, or side of your choice

Recipe Note
This recipe is another way to celebrate the goodness of our home gardens and the prairie garden, with Wild Idea's protein packed, nutrient dense, ground buffalo meat! All natural ingredients, for delicious, healthy meals, that you can feel good about eating. I hope you enjoy this.

Note: There will be pan juices from the meatloaf, which I keep warm, and pour over the sliced meatloaf.
https://wildideabuffalo.com/blogs/recipes/pesto-meatloaf-with-blistered-tomatoes