2 celery ribs, finely chopped
1 large carrot, finely chopped
3 teaspoons vegetable oil (divided)
¾ cup fine gluten-free bread crumbs
½ cup chopped fresh flat leaf parsley
1 large egg
2 tablespoons gluten-free ketchup (or pureed roasted peppers)
1 tablespoon Mr. Spice Garlic Steak Sauce (or gluten-free Worcestershire sauce)
2 teaspoons salt (divided)
¼ teaspoon freshly ground pepper
2 pounds ground buffalo
1 onion cut in quarters
6 plum tomatoes, each cut into 6 wedges or other vegetable like peppers, zucchini, carrots or potatoes
½ cup water (for deglazing pan)
Preheat oven to 375F.
Cook onion, celery and carrots in 2 teaspoons oil in a large nonstick skillet over moderate heat until softened. Transfer vegetables to a large bowl and stir in gluten-free breadcrumbs, parsley, egg, ketchup, Garlic Steak Sauce, 1 teaspoon salt and pepper. Stir in buffalo (do not over mix) and form mixture into a 10 inch x 4 inch oval loaf and place in a shallow metal baking pan. Toss onions and cut vegetables with remaining oil, salt and pepper to taste, and then scatter around meat loaf. Bake in the middle of the preheated oven for 1 hour 10 minutes, or until a thermometer inserted 2 inches into the center registers 160F.
Transfer meat loaf and vegetables to a platter and let stand 10 minutes before slicing.
While meatloaf is standing, make sauce by deglazing the baking pan with water over moderate heat, scraping up brown bits. Strain sauce through a fine sieve before serving.
Serve meat loaf with vegetables and sauce.