- Stand Mixer: Ideal for combining meat and spinach efficiently, ensuring even distribution.
- Instant-Read Digital Thermometer: Perfect for checking the doneness of your meatloaf without opening it frequently.
- Roasting Pan: Essential for roasting baby potatoes with their skin on to get a crispy texture.
- Non-stick Skillet: Useful for sautéing ingredients or cooking the meatloaf before baking.
- Baking Sheet: For preparing and roasting baby potatoes underneath the meatloaf if desired, enhancing flavor through drippings.
- Food Processor (optional): Can be used for finely chopping spinach but isn't mandatory depending on personal preference or recipe adaptation.
- Dutch Oven: While not essential, it offers even cooking and a nice crust to the meatloaf if using this method.
- Meat Grinder (optional): Useful for making fresh ground meat; however, pre-ground meat is more convenient unless aiming for custom texture adjustments.
- Spatula: Essential for flipping and moving meatloaf during the cooking process.
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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