Buffalo Meatloaf with Spinach and Roasted Baby Potatoes

Ingredients

• 1.5 cups crimini mushrooms chopped (baby bella)
• 1 large eggs 
• 1 tablespoon sage fresh chopped
• 1 tablespoon thyme sprigs fresh chopped
• 1  garlic clove pressed
• 1 pound frangelico 
• 5 tablespoons olive oil divided
• 0.5 cup panko bread crumbs (Japanese breadcrumbs)
• 0.5 teaspoon pepper black
• 1 pound potatoes yellow
• 1 cup onion red chopped
• 0.3 teaspoon pepper dried red crushed
• 0.5 teaspoon salt 
• 10 ounce pkt spinach fresh
• 0.8 cup tomato sauce divided

Equipment

• bowl
• frying pan
• baking sheet
• oven
• pot
• roasting pan

Directions

1. Preheat oven to 375°F. Toss potatoes with 1 tablespoon oil in medium bowl.
2. Place on 13x9-inch rimmed baking sheet or roasting pan.
3. Sprinkle with salt. Roast 20 minutes.
4. Meanwhile, heat 2 tablespoons oil in medium skillet over medium heat.
5. Add mushrooms and onion; sauté until mushrooms are beginning to brown and onion is translucent, about 4 minutes.
6. Remove from heat; mix in sage and thyme. Cool slightly.
7. 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.
8. Combine 1/4 cup tomato sauce and red pepper in small bowl.
9. Pour over top of meatloaf. Roast 20 minutes longer.
10. Remove from oven; let rest while preparing spinach.
11. Heat remaining 2 tablespoons oil and garlic in large pot over medium-high heat.
12. Add spinach, and toss until wilted, about 3 minutes. Season to taste with salt. Slice meatloaf; serve potatoes and spinach alongside.
13. *Available in the Asian foods section of some supermarkets and at Asian markets.
14. Nutrition Data
15. See Nutrition Data's analysis of this recipe ›
16. Per serving: calories 425.35, % calories from fat 39.0, Fat (g) 18.42, saturated fat (g) 3.37
17. Nutrition Data
18. See Nutrition Data's analysis of this recipe ›