Sunday, October 14, 2007

National Meatloaf Day: Buffalo Meatloaf with Spinach and Roasted Baby Potatoes

Did you know that Thursday, October 18th, is National Meatloaf Day? (not to be confused with Meat Loaf.) I bet you didn't. (But if you're a food blogger, you probably did. You get credit.) I feel its my obligation to keep you informed. I totally forgot to mention that it was National Recess week a few weeks ago, and I also forgot to share that sweet potato greens fight cardiovascular disease in hamsters... I'm failing my public! But not this time!! (I would do any-thing for youuuuuuuu...)

The folks at Serious Eats (created by Ed Levine) declared 10/18 Meatloaf Day, and frankly, I'm disappointed we don't get the day off from work!!

To show my support, I present to you this lovely buffalo meatloaf with veggies from Bon Appetit magazine. The loaf was delightfully easy to make, was moist and delicious, and super healthy! Buffalo is generally better for you than beef (lower fat and calories), and with the addition of mushrooms to the mix, you can be happy to serve this to your family. The potatoes were simply roasted, and the spinach wilted with garlic... the flavors were straightforward and wholesome.

I will say that if you are making this meal for more than two people, you're going to want to use more than 1 pound of potatoes. I couldn't find any baby yukons, so I sliced up two large ones... and I think it was the perfect amount for us. I can't wait to have my leftovers for lunch, and I will def. save this recipe for future use.

Buffalo Meatloaf with Spinach and Roasted Baby Potatoes
Bon Appetit Magazine, September 2007

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

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.

1 comment:

Deborah said...

This sounds delicious. My husband doesn't like meatloaf - I guess he just had too much of it growing up. :(