South Dakota BBQ Buffalo Meatloaf Slabs

Introduction

Thick-cut, juicy buffalo meatloaf slabs cooked to perfection on the Arteflame Grill make this recipe a South Dakota favorite. With a steakhouse-quality sear from the 1,000°F center grill grate and a slow finish on the flat-top cooktop, these meatloaf slabs come out flavorful, moist, and packed with barbecued deliciousness. Perfect for backyard gatherings and a sure way to impress your guests with food that looks and tastes amazing.

Ingredients

• 2 lbs ground buffalo (bison) meat
• 3/4 cup breadcrumbs
• 2 eggs
• 1/2 cup milk
• 1/3 cup finely chopped red onion
• 3 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp ground black pepper
• 3/4 cup barbecue sauce (plus more for basting)
• 2 tbsp unsalted butter (for grilling)
• Fresh chopped parsley (for garnish)

Instructions

Step 1: Prep the Arteflame Grill

1. Pour a bit of vegetable oil on three paper napkins and place them in the center of your Arteflame grill.
2. Stack firewood over the napkins and light them. Wait about 20 minutes until the flat top and grill grate are hot — the center grate can exceed 1,000°F.

Step 2: Make the Meatloaf Mixture

1. In a large bowl, combine ground buffalo, breadcrumbs, eggs, milk, onions, garlic, Worcestershire, paprika, salt, pepper, and 1/2 cup of the barbecue sauce.
2. Mix until evenly combined, but do not overmix to keep the meat tender.

Step 3: Shape the Slabs

1. Form the meat mixture into thick, rectangular slabs about 1.5 inches thick. This shape ensures even searing and cooking.
2. Chill the slabs for 15–20 minutes to firm up before grilling.

Step 4: Sear the Slabs

1. Place the slabs directly onto the center grill grate over high heat.
2. Sear each side for 1 to 2 minutes until a beautiful crust forms. Use tongs to flip carefully.

Step 5: Cook to Perfection on the Flat Top

1. Move the seared slabs to the hotter area of the flat top cooktop.
2. Baste with remaining barbecue sauce and place a pat of butter on each slab.
3. Cook until the internal temperature reaches 150°F. Remember to remove the meat when it's 15°F below your desired doneness (target temp: 160°F), as it'll continue cooking after grilling.

Step 6: Rest and Serve

1. Allow the meatloaf slabs to rest for 10 minutes before serving.
2. Garnish with fresh parsley and drizzle with a bit more barbecue sauce if desired.

Tips

• Use high-quality buffalo meat for the richest flavor and leaner profile.
• Don't skip the chilling—it helps the slabs hold their shape on the grill.
• Always sear over the 1,000°F grill center to lock in juices before finishing on the flat top.
• Use butter instead of oil to enhance richness and depth of flavor.
• Baste multiple times with barbecue sauce on the flat top for maximum stick and flavor.

Variations

1. Classic Beef Slabs: Swap out buffalo for grass-fed ground beef for a more traditional flavor.
2. Spicy Southwest Slabs: Add diced jalapeños, cumin, and pepper jack cheese into the meat mix.
3. Herb & Onion Slabs: Mix in chopped chives, thyme, and finely diced shallots for a more herbaceous depth.
4. Smoky Maple BBQ Slabs: Use a smoky maple barbecue sauce and smoke over applewood for sweet and savory tones.
5. Cheddar-Stuffed Slabs: Place a cube of sharp cheddar in the center of each slab for a cheesy, molten surprise.

Best pairings

• Grilled corn with paprika butter (cook on outer flat top)
• Flat top smashed potatoes with garlic and parsley
• Charred green beans with lemon zest
• A cold lager or smoked amber ale
• Berry cobbler cooked in a pan on the outer ring of the flat top

Conclusion

Grilling these South Dakota BBQ Buffalo Meatloaf Slabs on the Arteflame brings together incredible texture and flavor with almost no cleanup. Searing at 1,000°F locks in the juices, and finishing on the buttery flat top ensures rich, moist bites every time. No oven, no pans—just pure grilling bliss.