• 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.