Buffalo Meatloaf with Spinach and Roasted Baby Potatoes

Buffalo Meatloaf with Spinach and Roasted Baby Potatoes
Buffalo Meatloaf with Spinach and Roasted Baby Potatoes
This is a complete meal—with a main course and two sides. Also called "American bison," buffalo tastes slightly sweeter than beef. It also has significantly less fat and cholesterol. If you can't find buffalo, use lean grass-fed beef.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 to 6 servings
American Herb Mushroom Onion Potato Roast Buffalo Spinach Fall Winter Healthy Bon Appétit
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon cracked black pepper
  • 1 tablespoon chopped fresh sage
  • 1 cup chopped red onion
  • 5 tablespoons olive oil, divided
  • 1/4 teaspoon dried crushed red pepper
  • 1 pound baby yukon gold or dutch yellow potatoes
  • 1 1/2 cups chopped crimini (baby bella) mushrooms
  • 1 pound ground buffalo meat
  • 3/4 cup tomato sauce, divided
  • 1/2 cup panko (japanese breadcrumbs)*
  • 1 garlic clove, pressed
  • 2 5-ounce bags fresh spinach

A Busy Mom's Guide to a Delicious and Healthy Weeknight Meal

As a working mom, time is my most precious commodity. Juggling work, kids' activities, and maintaining a semblance of a social life leaves little room for elaborate cooking projects. That's why I'm always on the lookout for recipes that are both delicious and quick to prepare. This Buffalo Meatloaf with Spinach and Roasted Baby Potatoes recipe has become a lifesaver. It's a complete meal, packed with flavor and nutrition, yet surprisingly easy to make even on the busiest of weeknights.

The beauty of this recipe lies in its simplicity. The ingredients are readily available – no need to scour exotic markets or spend hours searching for obscure spices. Ground buffalo is a healthier alternative to beef, offering a leaner protein source without compromising on taste. The slightly sweet flavor of the buffalo complements the earthy mushrooms and the fragrant herbs beautifully. And the roasted potatoes? They're the perfect side dish, offering a satisfying crunch to balance the tender meatloaf.

Preparing this meal is a breeze. While the potatoes roast in the oven, I can quickly sauté the mushrooms and onions. Mixing the meatloaf is a matter of minutes, and then it's just a simple matter of popping it in the oven alongside the potatoes. The spinach is a last-minute addition, wilted in a pan while the meatloaf rests. The whole process, from start to finish, takes less than an hour – perfect for a busy weeknight!

The best part? This recipe is incredibly versatile. Feel free to experiment with different herbs and spices to suit your palate. Add some diced bell peppers to the meatloaf for extra color and flavor. Substitute different types of potatoes or even sweet potatoes for a variation. The possibilities are endless!

This meal is not just a quick and easy dinner solution; it's also a healthy one. The lean buffalo provides a good source of protein, while the potatoes and spinach contribute essential vitamins and fiber. It's a balanced meal that satisfies both my hunger and my desire to feed my family nutritious food. It's a win-win situation!

So, if you're a busy mom looking for a delicious, healthy, and easy-to-prepare weeknight meal, I highly recommend giving this Buffalo Meatloaf with Spinach and Roasted Baby Potatoes recipe a try. It's become a staple in my home, and I'm confident it will quickly become a favorite in yours too. Trust me, you won't be disappointed.

Tips and Variations:

Make it ahead: The meatloaf can be assembled the day before and refrigerated overnight. Simply add an extra 10-15 minutes to the cooking time.

Add some heat: If you like a spicier kick, increase the amount of crushed red pepper or add a pinch of cayenne pepper.

Get creative with the veggies: Feel free to add other vegetables to the meatloaf mixture, such as carrots, zucchini, or bell peppers.

Serve it up: This meatloaf is delicious served with a side salad or some crusty bread.

Leftovers are great!: This meatloaf is just as delicious the next day, making it a perfect meal-prep option. Slice and reheat in a pan or microwave.

Step-by-step

    • 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.
    • 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, 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.
    • 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.
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