Buffalo Meatloaf With Spinach And Roasted Baby Potatoes
Serves: 3
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
39
Spice
60
Sweetness
48
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
5 tbsps
Olive Oil (divided)1 cup
Red Onion (chopped)1 tbsp
Sage (chopped fresh)1 tbsp
Thyme (chopped fresh)1 large
Egg3 cup
Tomato Sauce (divided)1 tsp
Salt1 tsp
Cracked Black PepperDirections:
1
Preheat oven to 375°F
2
Toss potatoes with 1 tablespoon oil in medium bowl
3
Place on 13x9-inch rimmed baking sheet or roasting pan
4
Sprinkle with salt
5
Roast 20 minutes
6
Meanwhile, heat 2 tablespoons oil in medium skillet over medium heat
7
Add mushrooms and onion; sauté until mushrooms are beginning to brown and onion is translucent, about 4 minutes
8
Remove from heat; mix in sage and thyme
9
Cool slightly
10
Mix buffalo, mushroom mixture, egg, 1/2 cup tomato sauce, panko, salt, and pepper in large bowl
11
Push potatoes to sides of baking sheet; shape buffalo mixture into 6x3-inch loaf in center of sheet
12
Roast 30 minutes
13
Combine 1/4 cup tomato sauce and red pepper in small bowl
14
Pour over top of meatloaf
15
Roast 20 minutes longer
16
Remove from oven; let rest while preparing spinach
17
Heat remaining 2 tablespoons oil and garlic in large pot over medium-high heat
18
Add spinach, and toss until wilted, about 3 minutes
19
Season to taste with salt
20
Slice meatloaf; serve potatoes and spinach alongside
21
Preheat oven to 375°F
22
Toss potatoes with 1 tablespoon oil in medium bowl
23
Place on 13x9-inch rimmed baking sheet or roasting pan
24
Sprinkle with salt
25
Roast 20 minutes
26
Meanwhile, heat 2 tablespoons oil in medium skillet over medium heat
27
Add mushrooms and onion; sauté until mushrooms are beginning to brown and onion is translucent, about 4 minutes
28
Remove from heat; mix in sage and thyme
29
Cool slightly
30
Mix buffalo, mushroom mixture, egg, 1/2 cup tomato sauce, panko, salt, and pepper in large bowl
31
Push potatoes to sides of baking sheet; shape buffalo mixture into 6x3-inch loaf in center of sheet
32
Roast 30 minutes
33
Combine 1/4 cup tomato sauce and red pepper in small bowl
34
Pour over top of meatloaf
35
Roast 20 minutes longer
36
Remove from oven; let rest while preparing spinach
37
Heat remaining 2 tablespoons oil and garlic in large pot over medium-high heat
38
Add spinach, and toss until wilted, about 3 minutes
39
Season to taste with salt
40
Slice meatloaf; serve potatoes and spinach alongside
41
*Available in the Asian foods section of some supermarkets and at Asian markets
42
*Available in the Asian foods section of some supermarkets and at Asian markets