Preparation

• 加热2汤匙。用中低温的10到12英寸煎锅中的油。煮洋葱，芹菜和大蒜，经常搅拌，直到变软，刚开始变成6至8分钟。转移到一个大碗中，冷却直至加热。

  In a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread. Lightly squeeze a handful of bread at a time to remove some of the milk (it should be wet but not drenched). Finely chop and add to the bowl with the onion-celery mixture.

  Position a rack in the center of the oven and heat the oven to 375°F.

  Add the bison and eggs to the onion-celery mixture. Scatter the blue cheese over the meat, and then sprinkle with the Worcestershire, 2-1/4 tsp. salt, and 1/2 tsp. pepper. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this.

  Heat the remaining 1 tsp. of oil in a small skillet over medium-low heat. Form 1 Tbs. of the meatloaf mixture into a small patty. When the oil is hot, cook the patty on both sides until cooked through, about 5 minutes total. Transfer to a plate and let cool slightly. Taste and adjust the salt, pepper, and other seasonings as needed. Repeat until you’re satisfied with the flavor.

  Line a 9×13-inch baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a 10×4-inch rectangular block (it becomes loaf-shaped as it cooks). Finish the meatloaf by draping it with slightly overlapping strips of bacon, tucking the ends under the loaf.

  Bake until an instant-read thermometer registers 160°F in the center of the meatloaf, 40 to 55 minutes.

  Broil the meatloaf about 6 inches from the broiler element until the bacon is brown and crisped, about 3 minutes. Let rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 3/4- to 1-inch-thick slices.

与经典的布法罗翅膀风味保持一致Sautéed Celery with Leeks and Mushrooms或者Potato & Celery Root Purée.