[Buffalo Meatloaf with Spinach and Roasted Baby Potatoes]
Source: Bon Appétit
Ingredients
- 1 lb. baby Yukon Gold or Dutch
- yellow potatoes
- 5 tablespoons olive oil, divided
- 1 ½ cups chopped crimini (baby bella)
- mushrooms
- 1 cup chopped red onion
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 1 lb. ground buffalo meat
- 1 large egg
- ¾ cup tomato sauce, divided
- ½ cup panko (Japanese breadcrumbs)*
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
- ¼ teaspoon dried crushed
- red pepper
- 1 clove, garlic pressed
- 2 bags 5-ounce fresh spinach
Directions
1. 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. |
2. 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. |
3. 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. |
4. 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. |
5. *Available in the Asian foods section of |
6. some supermarkets and at Asian markets. |
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