Buffalo Meatloaf with Spinach and Roasted Baby Pota

Name: Buffalo Meatloaf with Spinach and Roasted Baby Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound baby Yukon Gold or Dutch yellow potatoes; 5 tablespoons olive oil, divided; 1 1/2 cups chopped crimini (baby bella) mushrooms; 1 cup chopped red onion; 1 tablespoon chopped fresh sage; 1 tablespoon chopped fresh thyme; 1 pound ground buffalo meat; 1 large egg; 3/4 cup tomato sauce, divided; 1/2 cup panko (Japanese breadcrumbs)*; 1/2 teaspoon salt; 1/2 teaspoon cracked black pepper; 1/4 teaspoon dried crushed red pepper; 1 garlic clove, pressed; 2 5-ounce bags fresh spinach

Servings: persons

1 pound baby Yukon Gold or Dutch yellow potatoes
5 tablespoons olive oil, divided
1 1/2 cups chopped crimini (baby bella) mushrooms
1 cup chopped red onion
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 pound ground buffalo meat
1 large egg
3/4 cup tomato sauce, divided
1/2 cup panko (Japanese breadcrumbs)*
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 teaspoon dried crushed red pepper
1 garlic clove, pressed
2 5-ounce bags fresh spinach

1
Preheat oven to 375F.
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; saute 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
*Available in the Asian foods section of some supermarkets and at Asian markets.

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound baby Yukon Gold or Dutch yellow potatoes, 5 tablespoons olive oil, divided, 1 1/2 cups chopped crimini (baby bella) mushrooms, 1 cup chopped red onion, and more.

Yes, Buffalo Meatloaf with Spinach and Roasted Baby Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Buffalo Meatloaf with Spinach and Roasted Baby Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions