Ingredients

The following ingredients have 4 Servings
  • 2 lbs ground buffalo meat
  • 2 eggs (beaten)
  • 3/4 cup panko breadcrumbs
  • 1 small yellow onion (grated)
  • 2 large portobello mushrooms (stems removed and chopped)
  • 1-2 tbsp olive oil
  • 3 cloves garlic (pressed or finely diced)
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire
  • 1/2 cup milk
  • Healthy Solutions Spice Blend Savory Meatloaf
  • 1 bunch of asparagus (bottoms trimmed)
  • 1 red bell pepper (seeded and cut into strips)
  • 6-8 large rainbow carrots (peeled)
  • olive oil
  • salt/ pepper to taste
  • 2 jalapeno peppers
  • 2 tbsp flour
  • 2 tbsp butter
  • 1/2 cup skim milk
  • 1 cup plain Greek yogurt
  • salt and pepper (to taste)

Instruction

  • Preheat oven to 375 degrees.
  • Heat a large skillet over medium heat and add 1 tbsp olive oil and chopped mushrooms.
  • Stir until softened and liquid is evaporated, about 10 minutes then add garlic and more olive oil if needed. Stir until fragrant, about 2 minutes. Remove from heat and let cool slightly.
  • Meanwhile, in a large bowl mix together buffalo, eggs, milk, breadcrumbs, milk, Dijon, Worcestershire, and grated onion until combined.
  • Finally, stir in mushroom mixture and the packet of Savory Meatloaf Spice Blend.
  • Grease bottom of baking dish/es.
  • Shape mixture into one large loaf in a 9X13 baking dish or two small loaves in 2 loaf pans or 8X8 baking dishes.
  • Bake until browned and cooked through, about 45 minutes to an hour depending on the size of the meatloaf.
  • Meanwhile, prep all veggies and spread out in a single layer on a lined baking dish.
  • Drizzle with olive oil and season with salt and pepper.
  • When the meatloaf has 25 minutes left add veggies to the oven to roast.
  • Remove meatloaf and let rest for 10 minutes before slicing and serving.