Discover a wholesome and savory culinary experience with our Bison Meatloaf paired with Spinach and Roasted Baby Potatoes. Straight from the pages of epicurious.com, this recipe promises not just a main course but an entire meal that will tantalize your taste buds.
Bison Meatloaf with Spinach & Roasted Baby Potatoes
Rated 5.0 stars by 1 users
Category
Buffalo
Cuisine
American
Author:
Jackson Hole Buffalo Meat Co
Servings
4-6
Prep Time
20 minutes
Cook Time
1 hour
The combination of flavorful bison meatloaf, vibrant spinach, and perfectly roasted baby potatoes creates a dining experience that is both satisfying and irresistible. A must-try for anyone seeking a complete and delicious meal that marries simplicity with bold flavors. Let's embark on a culinary journey that brings together the best of ingredients to create a memorable dining experience.
Ingredients
-
1 lb ground buffalo meat
- 1 pound baby Yukon Gold or Dutch yellow potatoes
- 5 tablespoons olive oil, divided
- 1 and 1½ cups chopped crimini mushrooms
- 1 cup chopped red onion
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 1 large egg
- 3/4 cup tomato sauce, divided
- 1/2 cup breadcrumbs
- 1/2 teaspoon salt
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1/4 teaspoon dried crushed red pepper
- 1 garlic clove, pressed
- 2 5-ounce bags fresh spinach
Directions
- Preheat oven to 375 F. Toss potatoes with 1 tablespoon oil in medium bowl. Place on 13×9-inch rimmed baking sheet or roasting pan. Sprinkle with salt. Roast 20 minutes.
- Meanwhile, heat 2 tablespoons oil in medium skillet over medium heat. Add mushrooms and onion; saute until mushrooms are beginning to brown and onion is translucent, about 4 minutes. Remove from heat; mix in sage and thyme. Let cool slightly.
- 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 6×3-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.
- 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.
