Stuffed Meatloaf Roll
A beautiful, savory meatloaf rolled with a vibrant spinach and mushroom filling that makes for a stunning centerpiece.
Ingredients
- •1 lb (450g) ground beef
- •1/2 cup breadcrumbs
- •1 large egg
- •1/4 cup finely chopped onion
- •2 cloves garlic, minced
- •1 tablespoon Worcestershire sauce
- •1 teaspoon salt
- •1/2 teaspoon black pepper
- •2 cups fresh baby spinach
- •1 cup sliced cremini mushrooms
- •1 tablespoon olive oil
- •1/4 cup tomato ketchup
Instructions
- 1
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- 2
In a skillet, heat the olive oil over medium heat and sauté the mushrooms and spinach until wilted and the moisture has evaporated; set aside to cool.
- 3
In a large bowl, combine the ground beef, breadcrumbs, egg, onion, garlic, Worcestershire sauce, salt, and pepper until well incorporated.
- 4
Place the meat mixture onto a sheet of parchment paper and pat it into a 1/2-inch thick rectangle.
- 5
Spread the cooled spinach and mushroom mixture evenly over the meat, leaving a small border at the edges.
- 6
Using the parchment paper to assist, roll the meat tightly into a log, sealing the seams and ends well.
- 7
Transfer the roll to the prepared baking sheet, seam side down, and brush the top with the ketchup.
- 8
Bake for 30 to 35 minutes, or until the internal temperature reaches 160°F (71°C).
- 9
Let the meatloaf rest for 10 minutes before slicing into thick rounds to serve.
💡 Chef tips
- Ensure the spinach and mushroom mixture is completely dry before adding to the meat to prevent the roll from becoming soggy.
- You can prepare the roll up to 4 hours in advance and keep it refrigerated until ready to bake.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days and can be sliced for sandwiches.
✅ How it should turn out
The finished roll features a golden-brown exterior with a moist, flavorful meat center and a colorful, earthy spiral of spinach and mushrooms that tastes savory and comforting.