Heat oven to 350 degrees. Cover a rimmed baking sheet with parchment paper. In a medium-sized mixing bowl combine all meatloaf ingredients by mixing lightly but thoroughly. Divide in half and form into 2 loaves. and place a few inches apart on the baking sheet. Top each loaf with about a tablespoon of BBQ sauce. When the oven has been preheated place the meatloaves on the center rack.
Wash the potato and peel about half the potato leaving strips of skin on. Chop into 2-inch pieces and place into the pot. Fill the pot with enough water to cover the potatoes then heat the water to boiling. Cook for about 15-20 minutes or until a fork slides easily into a piece. Drain add butter then set aside with the lid on.
Make the gravy in a saucepan by heating the pan to medium. Add the butter and once melted add in the flour and stir to make a roux. A little at a time pour in the milk. continually whisking to keep it smooth. Once you have added all the milk and it is the proper consistency, add the sage, pepper, and salt till it tastes right. It's more salt than you might think. Once finished turn the heat to low and cover. Set aside till needed.
Bake 45 minutes then remove to add more BBQ sauce to the top and check for doneness. You should be around 130-140 degrees at this point. Pop them back in and cook an additional 15 minutes or until 160 degrees F doneness. Juices will run clear. Let stand for 10 minutes.
While the meatloaf is standing, sauté up the spinach. Heat a saucepan on medium high and add a tablespoon of oil. Once hot add the crushed garlic and the spinach a little at a time as it wilts you will get more room to add more. sprinkle on the pepper flakes and keep sautéing till the spinach is mostly wilted. Once done you are ready to serve the meal.
Don't forget the extra BBQ sauce for dipping!