Buffalo Meatloaf with Spinach and Roasted Baby Potatoes
A hearty and flavorful meatloaf made with ground buffalo meat, mushrooms, and herbs, served alongside crispy roasted baby potatoes and wilted fresh spinach. This healthier twist on classic meatloaf combines lean buffalo meat with savory vegetables and Japanese breadcrumbs for a delicious main course.
Ingredients
- •1 pound baby Yukon Gold or Dutch yellow potatoes
- •5 tablespoons olive oil, divided
- •1½ cups crimini mushrooms
- •1 cup chopped red onion
- •1 tablespoon chopped fresh sage
- •1 tablespoon chopped fresh thyme
- •1 pound ground buffalo meat
- •1 large egg
- •¾ cup tomato sauce, divided
- •½ cup panko breadcrumbs
- •½ teaspoon salt
- •½ teaspoon cracked black pepper
- •¼ teaspoon dried crushed red pepper
- •1 clove garlic
- •10 ounces fresh spinach
Cooking Instructions
- 1.
Preheat oven to 375°F. Toss potatoes with 1 tablespoon oil in medium bowl. Place on 13x9-inch rimmed baking sheet or roasting pan. Sprinkle with salt. Roast 20 minutes.
20 min
- 2.
Meanwhile, heat 2 tablespoons oil in medium skillet over medium heat. Add mushrooms and onion; sauté until mushrooms are beginning to brown and onion is translucent, about 4 minutes. Remove from heat; mix in sage and thyme. Cool slightly.
4 min
- 3.
Mix buffalo, mushroom mixture, egg, 1/2 cup tomato sauce, panko, salt, and pepper in large bowl. Push potatoes to sides of baking sheet; shape buffalo mixture into 6x3-inch loaf in center of sheet. Roast 30 minutes. Combine 1/4 cup tomato sauce and red pepper in small bowl. Pour over top of meatloaf. Roast 20 minutes longer. Remove from oven; let rest while preparing spinach.
50 min
- 4.
Heat remaining 2 tablespoons oil and garlic in large pot over medium-high heat. Add spinach, and toss until wilted, about 3 minutes. Season to taste with salt. Slice meatloaf; serve potatoes and spinach alongside.
3 min
- 5.
*Available in the Asian foods section of some supermarkets and at Asian markets.
