Buffalo Meatloaf with Spinach and Roasted Baby Potatoes

Buffalo Meatloaf with Spinach and Roasted Baby Potatoes
Buffalo Meatloaf with Spinach and Roasted Baby Potatoes
This is a complete meal—with a main course and two sides. Also called "American bison," buffalo tastes slightly sweeter than beef. It also has significantly less fat and cholesterol. You can find buffalo at specialty foods stores (such as Whole Foods), some farmers' markets, and online at dartagnan.com. If you can't find buffalo, use lean grass-fed beef.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 to 6 servings
American Herb Mushroom Onion Potato Roast Buffalo Spinach Fall Winter Healthy Bon Appétit
  • 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
  • 1/4 teaspoon dried crushed red pepper
  • 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 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 ›

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