Bufallo and Pancetta Meatloaf
Buffalo (bison) is a low-fat, high protein alternative to beef. [Cook rare to medium rare as buffalo becomes tough when overcooked.]

Makes 6 to 8 servings.
Ingredients:
1 pound sliced pancetta (Italian unsmoked cured bacon),
coarsely chopped and divided
2 medium onions, diced
4 garlic cloves, diced
2 celery ribs, diced
1 carrot, diced
1/2 cup fresh flat-leafed parsley leaves, chopped
1 tablespoon fresh rosemary, chopped
3/4 cup ketchup
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon Worcestershire sauce
1 3/4 cups fine fresh bread crumbs
2 pounds ground buffalo* or ground beef sirloin
2 large eggs
Accompaniment: olive oil and garlic whipped potatoes

Method;
Preheat oven to 375°F.

Coarsely chop 3/4 pancetta and in a large heavy skillet cook over moderate heat until crisp and golden, transferring to paper towels to drain. Cool pancetta and reserve fat in skillet. Cook onions, garlic, celery, and carrots in reserved fat over moderate heat, stirring occasionally, until onions a are softened.

In a large bowl stir together chopped pancetta, onion mixture, parsley, rosemary, 1/2 cup ketchup, salt, and pepper, Worcestershire sauce, bread crumbs, buffalo, and eggs until just combined (do not over mix). In a shallow 13” x 9” baking pan form mixture into a 10” x 5” oval loaf and spread remaining 1/4 cup ketchup onto it. Drape remaining pancetta slices in crisscross pattern over loaf.

Bake meat loaf in middle of oven 1 hour and 10 minutes, or until a meat thermometer inserted 2 inches into center registers 160°F. Let meat loaf stand 10 minutes and slice.

Use Organic local products whenever possible. Serve meat loaf with whipped potatoes.