Buffalo Meatloaf with Spinach and Roasted Potatoes

I love bison meatloaf because it is very lean and doesn't end up in a pool of grease like the traditional beef/veal meatloaf. Because it is so lean you have to be careful not to overcook! I like it to be just a touch pink in the middle. The flavors of the sage, thyme and mushrooms go very well together and give it an awesome flavor. I also made some Cabernet onions to serve over the top.*

• 1 pound baby Yukon Gold or Dutch yellow potatoes
• 5 tablespoons olive oil, divided
• 1 1/2 cups chopped crimini mushrooms (you can use any mushroom)
  
• 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.

*To make cabernet onions: sauté two sliced red onions and a pinch of salt on med/high until tender and golden brown, stirring often, about 10 minutes. Reduce heat to medium and continue to sauté until very tender and well browned, about 15 minutes longer. Add 3/4 cup dry red wine and cook, stirring occasionally, until liquid is absorbed, about 5 minutes. This goes great along side this meatloaf!