Lightened Up Buffalo & Portobello Meatloaf with Jalapeno Cream Sauce and Roasted Rainbow Vegetables

It’s time for a recipe challenge, y’all!

You know I love a good competition, especially when it involves food! I was delighted to be part of the 2015 Blogger Recipe Challenge with Healthy Solutions Spice Blends and I can’t wait for you to see what I cooked up!

There are so many creative spice blends available at Healthy Solutions, but I was immediately drawn to their Savory Meatloaf blend. Being a southern girl I love a good meatloaf especially smothered in sauce and served with a side of potatoes! But I decided to challenge myself and make a creative and healthy meatloaf that still was ‘Slap your Mama good’! I have to say I think I hit the bulls-eye with this Buffalo and Portobello Meatloaf with Jalapeno Cream Sauce and Roasted Rainbow Vegetables! I would love to hear your feedback. Comment below and tell me what you think of this recipe and what spice blend and recipe you would try from Healthy Solutions.

Ingredients:

For the meatloaf:

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

For the roasted veggies:

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

For the jalapeno cream sauce:

2 jalapeno peppers

2 tbsp flour

2 tbsp butter

1/2 cup skim milk

1 cup plain Greek yogurt

salt and pepper, to taste

Directions:

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.
For the cream sauce, heat a small saucepan over medium and add butter.
Seed and chop 2 jalapenos and then add to a food processor and pulse until minced.
Once the butter is melted add the jalapeno to the pan and stir, cooking for 2 minutes.
Whisk in flour and stir until darkened, about 1 minute, then add milk. Whisk until thickened then add yogurt and stir until smooth.
Season with salt and pepper and remove from heat.
Ladle jalapeno cream sauce on top of meatloaf and serve with a side of rainbow roasted veggies.

I used one packet of Healthy Solutions Savory Meatloaf Spice Blend

to season my meatloaf.

I am a huge fan of buffalo (aka bison) and serve buffalo burgers to my family often. The rich flavor and considerably less grease make it a winner in my book.

I was excited to try buffalo in this healthy meatloaf recipe since buffalo is not only leaner than the traditional beef used but also lower in calories, saturated fat, and is a great source of nutrients!

Along with buffalo I added chopped meaty portobello mushrooms as a base.

This not only adds a great flavor but also give the meatloaf some hearty texture.

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.

Add garlic and more olive oil if needed. Stir until fragrant, about 2 minutes.

Remove from heat and let cool slightly.

I love adding grated sweet onion to my meatloaf!

It not only add flavor but helps keep it moist.

In a large bowl add buffalo, eggs, milk, breadcrumbs, milk, Dijon, Worcestershire, and grated onion.

Add Savory Meatloaf seasoning packet.

Add finally add the mushroom mixture.

Mix until well combined.

Grease pans.

Shape mixture into one large loaf in a 9X13 baking dish or

two small loaves in 2 loaf pans or 8X8 baking dishes.

Bake at 375 degrees until browned and cooked through without any pink, about 45 minutes to an hour depending on the size of the meatloaf.

To go with my meatloaf, I wanted to use a beautiful array of hearty veggies good for roasting.

I chose rainbow carrots, red bell pepper strips, and (my favorite) asparagus.

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.