BUFFALO MEATLOAF WITH SPINACH AND ROASTED BABY POTATOES
Rated 5.0 stars by 1 users
Servings
4-6
Author:
Jackson Hole Buffalo Meat Co
From epicurious.com (http://www.epicurious.com/recipes/food/views/Buffalo-Meatloaf-with-Spinach-and-Roasted-Baby-Potatoes-239814)
This is a complete meal with a main course and two sides. A must try!
Ingredients
- 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 lb ground buffalo meat
- 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.
