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
Servings 6 -8 servings
Author Nadia Fazio


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

For the filling:

  • 300 grams frozen spinach defrosted and squeezed dry
  • 2 tbsp olive oil
  • 1 cup sliced mushrooms
  • 1 small onion diced
  • ¼ cup chopped fresh parsley
  • ½ cup dry bread crumbs
  • 2 tbsp. grated Parmigiano
  • 1 egg
  • ½ tsp salt
  • Freshly ground black pepper


  • For the filling, heat olive oil in a medium skillet and cook mushrooms and onion until soft. Transfer to a bowl and allow to cool slightly. Add the spinach, parsley, breadcrumbs, Parmigiano, egg, salt and pepper. Mix well
  • In a large bowl combine the ground meat, cheese, bread crumbs, egg, Worcestershire sauce, salt and pepper. Mix well. Spread meat mixture onto a baking sheet covered with parchment paper. Cover with another piece of parchment paper and flatten, using a rolling pin, into a rectangle. Remove top parchment paper and spread the spinach mixture evenly over meat leaving a ½ inch border.
  • Roll up meat from long end in jellyroll style, lifting with the paper as you roll. Place the meatloaf on a sheet of parchment paper on the baking sheet.
  • Bake at 350F for about 1 hour or until a meat thermometer registers 170F. Serve hot.