Buffalo Meat Loaf

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.8 cup breadcrumbs fresh fine
• 1  carrots cut into 1/4-inch dice
• 2 rib celery stalks cut into 1/4-inch dice
• 1 large eggs 
• 0.5 cup parsley fresh chopped
• 1 tablespoon garlic chopped
• 1.8 lb frangelico 
• 2 tablespoons catsup 
• 1 cup onion chopped
• 6  plum tomatoes cut into 6 wedges
• 2 teaspoons salt 
• 6  shallots cut into 1/3-inch wedges
• 3 teaspoons vegetable oil 
• 0.3 cup water 
• 1 tablespoon worcestershire sauce 

Equipment

• bowl
• frying pan
• oven
• sieve
• baking pan
• kitchen thermometer

Directions

1. Preheat oven to 375°F.
2. Cook onion, celery, carrot, and garlic in 2 teaspoons oil in a large nonstick skillet over moderate heat until onion is softened.
3. Transfer to a large bowl and stir in bread crumbs, parsley, egg, ketchup, Worcestershire sauce, salt, and pepper. Stir in buffalo (do not overmix) and form mixture into a 10- by 4-inch oval loaf in a large shallow metal baking pan. Toss shallots and tomatoes with remaining teaspoon oil and salt and pepper to taste, then scatter around meat loaf.
4. Bake in middle of oven 1 hour and 10 minutes, or until a thermometer inserted 2 inches into center registers 160°F.
5. Transfer meat loaf and vegetables to a platter and let stand 10 minutes.
6. While meat loaf is standing, deglaze baking pan with water over moderate heat, scraping up brown bits, and pour through a fine sieve into a bowl.
7. Serve meat loaf with shallots, tomatoes, and sauce.
8. Each serving about 221 calories and 8 grams fat
9. Self