Buffalo and Pancetta Meat Loaf

1. 1

   Preheat oven to 375F.

2. 2

   Coarsely chop three fourths pancetta and in a large heavy skillet cook over moderate heat until crisp and golden, transferrng to paper towels to drain.

3. 3

   Cool pancetta and reserve fat in skillet.

4. 4

   Finely chop cooked pancetta.

5. 5

   Finely chop onions and mince garlic.

6. 6

   Cut celery and carrot into 1/4inch dice.

7. 7

   In skillet cook onions, garlic, celery, and carrots in reserved fat over moderate heat, stirring occasionally, until onions are softened.

8. 8

   While onion mixture is cooking, coarsely chop parsley.

9. 9

   In a large bowl stir together chopped pancetta, onion mixture, parsley, 1/2 cup ketchup, salt, and pepper, Worcestershire sauce, bread crumbs, buffalo, and eggs until just combined (do not overmix).

10. 10

    In a shallow 13- by 9-inch baking pan form mixture into a 10- by 5-inch oval loaf and spread remaining 1/4 cup ketchup onto it.

11. 11

    Drape remaining pancetta over loaf.

12. 12

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

13. 13

    Let meat loaf stand 10 minutes and slice.

14. 14

    Serve meat loaf with whipped potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.