BUFFALO MEATLOAF WITH SPINACH AND ROASTED BABY POTATOES

BUFFALO MEATLOAF WITH SPINACH AND ROASTED BABY POTATOES image

Categories Beef

Yield 4-6 servings

Number Of Ingredients 15

1# baby Yukon Gold yellow potatoes
5 Tbsp olive oil, divided
1 1/2 C chopped crimini mushrooms
1 C chopped red onion
1Tbsp chopped fresh sage
1 Tbsp chopped fresh thyme
1# ground buffalo meat (or lean ground beef)
1 large egg
3/4 C tomato sauce, divided
1/2 C panko crumbs
1/2 tsp salt
1/2 tsp cracked black pepper
1/4 tsp dried crushed red pepper
1 garlic clove, pressed
2 5 0z bags fresh spinach

Steps:

Preheat oven to 375. Toss potatoes with 1 Tbsp oil in medium bowl. Place on 13x9" rimmed baking sheet or roasting pan. Sprinkle with salt. Roast 20 minutes. Meanwhile, heat 2 Tbsp 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. Cool slightly. Mix meat, mushroom mixture, egg, 1/2 C tomato sauce, panko, salt, and pepper in large bowl. Push potatoes to sides of baking sheet; shape meat mixture into 6x3" 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 Tbsp 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.