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Buffalo Meatloaf with Spinach and Roasted Baby Potatoes

Buffalo Meatloaf with Spinach and Roasted Baby Potatoes

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  • 1 pound baby Yukon Gold or Dutch yellow potatoes
  • 5 tablespoons olive oil, divided
  • 1 1/2 cups chopped crimini (baby bella) mushrooms
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • 1 pound ground buffalo meat
  • 3/4 cup tomato sauce, divided
  • 1/2 cup panko (Japanese breadcrumbs)
  • 1/2 teaspoon cracked black pepper
  • 1/4 teaspoon dried crushed red pepper
  • 2 5-ounce bags fresh spinach

Recipe 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.

Recipe by M J Adams of The Corn Exchange in Rapid City SD,Reviews Section

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Healthy Recipe Results

If you are cooking for someone on a low sodium diet, use this recipe instead of taco seasoning. This recipe is the equivelant to one package of taco seasoning (or 3 tablespoons.) Adjust the strength of any ingredient to your taste. Submitted by: APRILDAWN678

This meal comes together SUPER fast! A very hearty dish that goes great with a salad. It's also versatile--add additional vegetables or even a can of drained and rinsed cannellini beans for more protein. Submitted by: FOODIEWIFE

Delicious and quick, this dish is a great way to get more fish into your healthy meal plan! We think this baked tilapia recipe can't be beat! Submitted by: RACHIELOO

This is a hearty soup that is great for the whole gang! The best part is how easy it is to make. Submitted by: GENIETEST

Cook's Notes

Everyone's tolerance for spice varies, so feel free to change it up. I like medium spice, my husband prefers milder. Both of us were happy with the 3 seeded chilies it was not "hot", but had a great smokey flavor. If you want more heat you can increase number of chilies, or do not remove seeds.

For sandwiches the next day, heat slices of meatloaf on a griddle or frying pan to crisp it up. Add additional barbeque sauce. Serve on heated sandwich roll (onion is great) with a slice of swiss cheese. If you prefer a cold sandwich, try a simple chipotle-mayo dressing.

If you are already a green smoothie person skip this paragraph. If you're not, why not? I used to drink green smoothies (spinach or kale combined with fruits in an attempt to make the greens palatable) and feel virtuous, not satiated, so I understand the lukewarm feeling towards the green smoothie. But I would like you to try this one, if you've got spinach and banana lying around and feel so inclined.

In Ohio I'd walk down to the farmer's market each Saturday to buy a bag of spinach and make this. It's that good. It's NOT like the other green smoothies I used to drink. I drink it because I enjoy the taste and feel satisfied after a glass. My kids ask me to make this. Our whole family enjoys this smoothie.

I've moved on to my neighbors and my spinach guy in my quest to change the perceptions of the green smoothie. The 5th time I said to someone, "oh it's easy, just throw a banana, a handful of spinach and a big spoonful of peanut butter into a blender" I clued in that maybe this recipe wasn't too simple for the blog.

I never thought I'd share a smoothie recipe, period, but here's my second. Want a terrific idea for (most recently) teachers, or new moms, or anyone recovering from oral surgery who may need an easy nutrition boost? Check out my Make and Take Smoothies post.

I mentioned allergen friendly in the title, and yet this smoothie contains peanut butter and dairy products, two of the big players in the food allergy list. Guess what? THIS SMOOTHIE IS DELICIOUS DAIRY FREE AND/OR PEANUT FREE! Yeah, I'm shouting.

Spinach, banana and ice are the common ingredients, but I've had it swapping cultured vanilla soy milk 'yogurt' and vanilla almond milk for the dairy ingredients and my neighbor liked a dairy and peanut free preparation using sunflower nut butter (she let me borrow her jar for the photo op).

So many brands, so little--as in zero--sponsorship. This is what I bought. Or my neighbor did.

So, are you going to try this green smoothie? If you eat peanut butter you'll love this flavor. If you are peanut free use the nut butter of your choice. Are you dairy free? Use a vanilla-flavored nut milk and cultured soy milk for an absolutely scrumptious smoothie.

[After making dairy-free smoothies for my daughter's teacher recovering from throat surgery, I was going to hand over the rest of the almond milk carton to my neighbor. I could use the room in the fridge. However, once I tasted a smoothie I was smitten and kept the rest of the carton.]

Sometimes I feel like I'm cheating on my Community Supported Agriculture (CSA) farmers. I have a weekly Saturday morning rendezvous with my Spinach guy because, quite frankly, he gives me what I crave. It's a mindset switch. Instead of only eating from the farm share and the garden, I'm eating what I want in addition to the produce from the farm share and garden. And I want spinach. For this.

A selection of dairy free smoothies for the teacher.

For other recipes using spinach, please see my Spinach Recipes Collection, part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?

This recipe makes enough for 1 very large serving or 2 servings. Smoothies are easy to keep for several days (I use a 1 pint canning jar with these reusable caps (Amazon affiliate link). Simply store in the fridge, take out and shake up to combine the settled out flavors, and enjoy.

Peanut Butter, Spinach, and Banana Smoothie
By Kirsten Madaus

Recipe for an allergy-friendly smoothie. Creamy, satisfying and green, this peanut butter, spinach and banana smoothie has it all.

Prep time: 00:05
Cook time: 00:00
Total time: 00:05

Yield: 2 servings
½ cup vanilla yogurt--if using plain yogurt, add a dollop of honey (cultured soy milk works great)
2 Tablespoons peanut butter (sunflower butter works great)
1 ripe banana
1½ cups milk (vanilla nut milk works great) plus a splash more if you need to help the blender go
2 cups spinach leaves (baby or grown up, the age of your spinach does not matter)
6-8 ice cubes

6 oz. uncooked whole-wheat linguini

2 cups carrot noodles and ribbons

Cook pasta according to package directions, adding carrots during last 3 minutes of cooking drain. Heat a skillet over medium-low. Whisk flour and seasoning together with ¼ cup water and add to skillet. Slowly add milk, whisking constantly bring to a simmer. Cook 5 minutes or until reduced to about 1 ½ cups whisk in cheese. Toss with pasta mixture to coat. Let sit 5-10 minutes before serving.

Buffalo Meatloaf with Spinach and Roasted Baby Potatoes - Recipes

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Buffalo Meatloaf with Spinach and Roasted Baby Potatoes - Recipes

Simple Pairings | an inspired kitchen |

1 pound lean ground beef [I use 92% lean, or higher - the leaner, the better]
1 large egg, beaten
1/3 cup ketchup
1 tablespoon A-1 sauce
1 teaspoon Worcestershire sauce
3/4 packet Lipton dry onion soup
1/2 cup old-fashioned oats
1 teaspoon dried parsley, plus more for garnish
black pepper, to taste [I use a generous dash]

Preheat the oven to 350 degrees F. Position the oven rack in the lower/middle setting. Mist with olive oil to prepare a 9x9" glass dish.

Stir all ingredients together in a large bowl with a wooden spoon. Ensure all ingredients are mixed together very well. Once the mixture starts to come together and forms a ball, spread it in an even layer in the prepared dish. Gently slope the sides of the mixture towards the edges of the dish, to allow for any excess fat to drain off the meatloaf. Sprinkle lightly with parsley and black pepper.

Bake for 30 minutes in a convection oven, or until the internal temperature reaches 160 degrees F. [In a conventional oven, bake for approximately 10-15 minutes more.]

Remove the meatloaf from the oven and let cool briefly before serving.

This meatloaf keeps well for a few days in the refrigerator.

Keto Meatloaf

What sounds more traditionally comforting than a classic meatloaf? Meatloaf relies on just a couple of seasonings and a good ketchup blend for that savory flavor. However, the breadcrumbs used in a traditional recipe prevent it from being keto. So for our version, rather than breadcrumbs, we used almond flour and a good scoop of grated parmesan to bring this keto meatloaf together. No added sugar is necessary, and a sugar-free ketchup keeps things keto, too. We like to enjoy this meatloaf as a main entree alongside mashed cauliflower and roasted broccoli.

Don’t worry about making too big of a portion. This keto meatloaf warms up deliciously for lunch! Serve it up with a big green salad, or break it up and serve it up with some zoodles and marinara sauce. This may be one of your tastiest meal preps yet.

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