Sliced spinach and mushroom filled pinwheel meatloaf on a cutting board with utensils
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Spinach and Mushroom Filled Pinwheel Meatloaf

This Spinach and Mushroom filled Pinwheel Rolled Meatloaf is the ultimate comfort food dinner. Perfect for a weekday night family dinner and yet elegant enough for a dinner party!
Course Main Course
Cuisine Italian
Keyword meatloaf, rolled meatloaf, spinach and mushroom filled meatloaf
Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Servings 6 -8 servings
Calories 624kcal
Author Nadia Fazio

Ingredients

For the filling:

  • 300 grams frozen spinach defrosted and squeezed dry
  • 2 tbsp olive oil
  • 1 onion diced
  • 1 cup mushrooms sliced
  • ½ cup dry bread crumbs
  • 2 tbsp. Parmigiano cheese grated
  • ¼ cup fresh parsley chopped
  • 1 egg
  • 1/2 ts[p salt
  • pepper to taste

For the meat:

  • 2 lbs ground meat trio beef, veal, pork
  • ½ cup dry bread crumbs
  • 1 cup mozzarella shredded (or Friulano cheese)
  • 1 large egg lightly beaten
  • 2 tsp Worcestershire sauce
  • ¾ tsp salt
  • ¼ pepper

Instructions

Prepare the filling:

  • Defrost frozen spinach and squeeze out excess water. Set aside.
  • Heat olive oil in a medium skillet add onions and sauté until soft.
  • Add the mushrooms and cook, stirring, until they have released their water and it evaporates. Add salt and pepper, to taste.
  • Transfer to a bowl and allow to cool slightly. Add the spinach, breadcrumbs, Parmigiano, parsley, and egg. Mix well.

Prepare the meat mixture:

  • Preheat oven to 350F and cover a rectangular sheet pan with parchment paper. Prepare a second sheet of parchment paper of equal size.
  • In a large bowl combine the ground meat trio, bread crumbs, mozzarella, egg, Worcestershire sauce and salt and pepper. Mix well.

To assemble:

  • Spread meat mixture onto a rectangular baking sheet covered with parchment paper. Cover with another piece of parchment paper and flatten, using a rolling pin to completely cover the sheet pan.
  • Remove top parchment paper and set aside. Spread the spinach mixture evenly over meat leaving a 1 inch border all around.
  • Roll up meat from one of the long ends jellyroll style, lifting with the paper as you roll. Place the meatloaf on a sheet of parchment paper on the baking sheet.
  • Bake for about 1 hour or until a meat thermometer registers 170F. Let sit a few minutes before slicing it. Serve hot.

Notes

 

  • When cooking with ground meat, I prefer using the combined trio of beef, veal and pork.  However this recipe will work with well with any combination of different ground meats or you can stick to one variety only.
  • Prepare the spinach and mushroom mixture ahead of time, which is ideal as it needs to cool.
  • This recipe must be assembled right before baking. I noticed that if you prepare it hours prior to baking, the layer of meat touching the spinach mixture remains red and has an undesirable texture. 
  • Let the meatloaf sit a few minutes before slicing into it. It will hold it's shape better.

Nutrition

Calories: 624kcal | Carbohydrates: 19g | Protein: 39g | Fat: 43g | Saturated Fat: 16g | Cholesterol: 188mg | Sodium: 997mg | Potassium: 761mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6329IU | Vitamin C: 8mg | Calcium: 296mg | Iron: 6mg