Buffalo Meatloaf with Spinach and Roasted Baby Potatoes

Name: Buffalo Meatloaf with Spinach and Roasted Baby Potatoes
Yield: 4 servings
Ingredients: 1 1 pound baby Yukon Gold or Dutch yellow potatoes; 1 5 tablespoons olive oil, divided; 1 1 1/2 cups chopped crimini (baby bella) mushrooms; 1 1 cup chopped red onion; 1 1 tablespoon chopped fresh sage; 1 1 tablespoon chopped fresh thyme; 1 1 pound ground buffalo meat; 1 1 large egg; 1 3/4 cup tomato sauce, divided; 1 1/2 cup panko (Japanese breadcrumbs)*; 1 1/2 teaspoon salt; 1 1/2 teaspoon cracked black pepper; 1 1/4 teaspoon dried crushed red pepper; 1 1 garlic clove, pressed; 1 2 5-ounce bags fresh spinach

From the kitchen of Carly

Lean buffalo meat mixed with earthy mushrooms and fresh herbs forms a moist, flavorful loaf that cooks alongside crispy roasted potatoes. This elevated comfort food delivers serious flavor without the heaviness of traditional beef meatloaf.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 pound baby Yukon Gold or Dutch yellow potatoes
15 tablespoons olive oil, divided
11 1/2 cups chopped crimini (baby bella) mushrooms
11 cup chopped red onion
11 tablespoon chopped fresh sage
11 tablespoon chopped fresh thyme
11 pound ground buffalo meat
11 large egg
13/4 cup tomato sauce, divided
11/2 cup panko (Japanese breadcrumbs)*
11/2 teaspoon salt
11/2 teaspoon cracked black pepper
11/4 teaspoon dried crushed red pepper
11 garlic clove, pressed
12 5-ounce bags fresh spinach

Instructions

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.
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.
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.
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.
*Available in the Asian foods section of some supermarkets and at Asian markets.