Buffalo Meatloaf with Spinach and Roasted Baby Potatoes
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
- 1/2 teaspoon salt
- 1 large egg
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon cracked black pepper
- 1 tablespoon chopped fresh sage
- 1 cup chopped red onion
- 5 tablespoons olive oil, divided
- 1 pound baby yukon gold or dutch yellow potatoes
- 1 1/2 cups chopped crimini (baby bella) mushrooms
- 1 pound ground buffalo meat
- 3/4 cup tomato sauce, divided
- 1/2 cup panko (japanese breadcrumbs)*
- 1/4 teaspoon dried crushed red pepper
- 1 garlic clove, pressed
- 2 5-ounce bags fresh spinach
Preparation 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. Per serving: [425] calories, [18] g fat ([3] g saturated), [99] mg cholesterol, [36] mg sodium, [31] g carbohydrates, [5] g fiber, [23] g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's analysis of this recipe › Per serving: calories 425.35, % calories from fat 39.0, Fat (g) 18.42, saturated fat (g) 3.37 Nutritional analysis provided by Nutrition Data See Nutrition Data's analysis of this recipe ›
Preparation 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. Per serving: [425] calories, [18] g fat ([3] g saturated), [99] mg cholesterol, [36] mg sodium, [31] g carbohydrates, [5] g fiber, [23] g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's analysis of this recipe › Per serving: calories 425.35, % calories from fat 39.0, Fat (g) 18.42, saturated fat (g) 3.37 Nutritional analysis provided by Nutrition Data See Nutrition Data's analysis of this recipe ›
