Bison Meatloaf with Spinach & Roasted Baby Potatoes
4-6
20 minutes
1 hours
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.
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.
