Buffalo Meatloaf with Spinach and Roasted Baby Potatoes
Published: February 07, 2013 9:00PM PST
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brought to you by epicurious.com and NutritionData.com
Calories 425; Total Fat 18g; Carbohydrates 31g
This is true comfort food, with a healthy twist: The spicy tomato sauce that tops the meatloaf is a great source of lycopene, which protects against cancer and heart disease. Garlicky sautéed spinach makes an easy nutrient-packed side, supplying 100 percent of the day's vitamin A requirements. Frozen ground buffalo (or bison) is available in many grocery stores, but if you can't find it, you can substitute extra-lean ground beef.
Go to the healthy recipe on epicurious.com
Photograph By: Tina Rupp
Nutritional Information
Amounts per serving plus the % Daily Value (DV) based on a 2,000 calorie diet:
- 425 Calories (21%)
- 18g Total fat (30%)
- 3g Saturated Fat (15%)
- 99mg Cholesterol (33%)
- 36mg Sodium (15%)
- 31g Carbohydrate (10%)
- 5g Fiber (19%)
- 23g Protein (46%)
See the full nutritional analysis from NutritionData.com
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
Preparation
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.
*Available in the Asian foods section of some supermarkets and at Asian markets.
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