Bison Meatloaves in Mushroom Cream Sauce

Combine potatoes, 2 tsp salt and enough water to cover (by approx. 3 inch) in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, add broccolini. Cook broccolini until tender-crisp, 2-4 min. Remove broccolini with tongs and set aside in a colander. Reduce heat to medium-high. Continue cooking, uncovered, until potatoes are fork-tender, 8-10 min. Drain and return potatoes to the same pot. Add 2 tbsp butter and 2 tbsp milk (dbl both for 4 ppl). Mash 2 tbsp butter and 2 tbsp milk (dbl both for 4ppl) into potatoes until creamy.

While potatoes cook, combine bison, panko, half the Worcestershire sauce, half the Parmesan and remaining Dijon in a large bowl. Season with pepper and 1/4 tsp salt (dbl for 4 ppl). Divide Bison mixture in half (divide into four for 4 ppl), then form each portion into a 1-inch thick oval on a parchment-lined baking sheet. Bake in the middle of the oven, until cooked through, 12-14 min.**

While meatloaves cook, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl to melt. Add half the garlic and cook, stirring constantly, until fragrant, 30 sec. Add Dijon sauce to the pan, then bring to a simmer. Add broccolini, then season with salt. Cook, tossing to coat, until broccolini is warmed through, 1 min. Transfer to a plate and cover to keep warm. Carefully wipe pan clean.

Heat the same pan over medium-high. Add 1 tbsp butter and 1 tbsp oil (dbl both for 4 ppl), then swirl to melt butter. Add mushrooms. Cook, stirring occasionally, until golden, 4-5 min. Season with salt and pepper. Add remaining garlic, then cook, stirring, until fragrant, 30 sec. Reduce heat to medium. Add 1/3 cup milk, 3 tbsp water (dbl both for 4 ppl), cream cheese and remaining Worcestershire sauce. Cook, stirring constantly, until sauce is smooth and slightly thickened, 5-6 min. Remove pan from heat. Add remaining Parmesan and 1/4 tsp lemon juice (dbl for 4 ppl). Stir until smooth.