Buffalo Meatloaf with Spinach and Roasted Baby Potatoes

Ingredients for Buffalo Meatloaf with Spinach and Roasted Baby Potatoes

• 450g baby Yukon Gold or Dutch yellow potatoes

• 5 tablespoons olive oil, divided

• 350ml chopped crimini (baby bella) mushrooms

• 160g chopped red onion

• 1 tablespoon chopped fresh sage

• 1 tablespoon chopped fresh thyme

• 450g ground buffalo meat

• 1 large egg

• 180ml tomato sauce, divided

• 120ml panko (Japanese breadcrumbs)*

• 1/2 teaspoons salt

• 1/2 teaspoons cracked black pepper

• 1/4 teaspoons dried crushed red pepper

• 1 garlic clove, pressed

• 2 140g bags fresh spinach

Preheat oven to 191°C. 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, 120ml tomato sauce, panko, salt, and pepper in large bowl. Push potatoes to sides of baking sheet; shape buffalo mixture into 6x3-inch loaf in centre of sheet. Roast 30 minutes. Combine 60ml 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.

Avvertenza

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