Buffalo Spinach Meatloaf (phase 1-4) serves 2
2 tablespoons olive oil, divided
1 cup chopped crimini (baby bella) mushrooms
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 pound ground buffalo meat
3 egg whites
1 IP Tomato Basil soup packet prepared with 3oz water divided
1/2 teaspoon sea salt
1/2 teaspoon cracked black pepper
1/4 teaspoon dried crushed red pepper
1 garlic clove, pressed
1 5-ounce bag fresh spinach
Preheat oven to 375°F. Meanwhile, heat 1 tablespoon oil in medium skillet over medium heat. Add mushrooms; sauté until mushrooms are beginning to brown about 4 minutes. Remove from heat; mix in sage and thyme. Cool slightly.
Mix buffalo, mushroom mixture, egg, 1/2 of the IP tomato basil soup, sea salt, and pepper in large bowl. Shape buffalo mixture into 6×3-inch loaf in center of baking 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 1 tablespoon oil and garlic in large pot over medium heat. Add spinach, and toss until wilted, about 3 minutes. Season to taste with salt. Slice meatloaf; serve spinach alongsideSee More
 

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