Buffalo meatloaf

This meal is another one courtesy of Allrecipes.com. The original recipe can be found here but like always, I'll post it below as well along with a review.

Review: Tonight's meal was fairly quick to make and even though it has a recipe it can be made anyway you usually make meatloaf. The biggest difference with it is that it calls for using buffalo or bison meat, which can be found in the same area as regular beef, instead of ground beef to make it healthier. In fact, all the ingredients make it healthier than probably the typical meatloaf you make. Still, it was very good and flavorful. I wanted to add some green peppers in it because I like the flavor of cooked green peppers but dad doesn't like them so I left them out. I also doubled the amount of meat even though buffalo meat is expensive (when I bought it, it was $9.19 for a pound); however, I left the rest of the ingredient amounts as written. Next time though I think I'll leave out the diced tomatoes because I'm not a big tomato fan and I will cut the amount of onion in half. It seemed like a lot of onion for twice as much meat so using one whole onion and just one pound of meat like the recipe calls for would be quite excessive. Finally, I did not cover the meat once it was in the oven. The recipe didn't call for it so I didn't do it, but honestly it wouldn't matter if you did cover it with aluminum foil or if your pan has an oven-proof cover then with that.

Recipe:

• 1 slice multigrain bread (I used 100% whole wheat)
• 1 pound ground buffalo meat
• 1 onion, diced
• 1 egg, lightly beaten
• 1 teaspoon mustard powder
• 3/4 cup canned diced tomatoes, drained
• 1 teaspoon salt
• 1 dash ground black pepper
• 1/3 cup ketchup

Preheat an oven to 350 degrees. Crumble the bread slice into crumbs and set aside. Grease an 8x8 inch baking dish. Thoroughly mix ground buffalo meat, onion, egg, ground mustard, tomatoes, salt, pepper and bread crumbs in a large bowl (when I crumbled the bread slices I put them in the large bowl to start with). Form the meat mixture into a loaf shape about 8x4 inches and place into the middle of the baking dish. Apply ketchup to the top and sides of the meatloaf (I put the ketchup in the mixture because dad can't really eat it so that way it bakes in instead of just being on the top). Bake in preheated oven until meat is no longer pink and ketchup forms a glaze over the meatloaf, 1 1/2 hours. Let stand 10 minutes before serving (I cooked it for 1 hour and served it immediately).