Buffalo Meatloaf with Spinach & Roasted Baby Potatoes
jessica pashkow
This is a complete meal-with a main course & 2 sides
ingredients
- 1 pound baby yukon gold or dutch yellow potatoes
- 5 tablespoons olive oil, divided
- 1 1/2 cups chopped crimini (baby bella) mushrooms
- 1 cup chopped red onion
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 1 pound ground buffalo meat
- 1 large egg
- 3/4 cup tomato sauce, divided
- 1/2 cup panko (japanese bread crumbs)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dried, crushed red pepper
- 1 garlic clove
- 2 5-oz bags fresh spinach
directions
- 1
Preheat oven to 375. Toss potatoes with 1 tablespoon olive oil in medium bowl. Place on 13x9 inch rimmed baking sheet or roasting pan. Sprinkle with salt. Roast 20 minutes.
- 2
Meanwhile, heat 2 tablespoons oil in medium skillet over medium heat. Add mushrooms & onion; saute until mushrooms are beginning to brown adn onion is translucent, about 4 minutes. Remove from heat; mix in sage & thyme. Cool slightly
- 3
Mix buffalo, mushroom mixture, egg, 1/2 cup tomato sauce, panko, salt, and pepper in a large bowl. PUsh potatoes to side 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.
- 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 & spinach alongside.
Source: jessica pashkow
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