Buffalo Meatloaf with Spinach and Roasted Baby Potatoes
Buffalo Meatloaf with Spinach and Roasted Baby Potatoes is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 375°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
*Available in the Asian foods section of some supermarkets and at Asian markets.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.