Cheese Meat Loaf Pinwheel With Spinach Mushroom Filling Recipe


Difficulty LevelEasyServings6


 Ground beef1 Pound (500 Gram)
 Lean ground pork1⁄2 Pound (250 G)
 Shredded cheddar cheese1 Cup (16 tbs) (250 milliliter)
 Dry bread crumbs1⁄2 Cup (8 tbs) (125 milliliter)
 Egg1 , beaten
 Worcestershire sauce2 Teaspoon (10 milliliter)
 Salt3⁄4 Teaspoon (4 milliliter)
 Pepper1⁄4 Teaspoon (1 milliliter)
 Spinach10 Ounce, trimmed
 Butter1⁄4 Cup (4 tbs) (50 milliliter)
 Mushrooms1 Cup (16 tbs), sliced (250 milliliter)
 Chopped onion1⁄2 Cup (8 tbs) (125 milliliter)
 Chopped parsley1⁄4 Cup (4 tbs) (50 milliliter)
 Fine dry bread crumbs1⁄2 Cup (8 tbs)
 Salt1⁄2 Teaspoon (2 milliliter)
 Pepper1 Pinch

Nutrition Facts

Serving size

Calories 533 Calories from Fat 373

% Daily Value*

Total Fat 42 g64.2%

Saturated Fat 19.1 g95.6%

Trans Fat 0 g

Cholesterol 188.7 mg

Sodium 746.6 mg31.1%

Total Carbohydrates 10 g3.4%

Dietary Fiber 1.9 g7.4%

Sugars 1.9 g

Protein 30 g59.2%

Vitamin A 102.4% Vitamin C 27.5%

Calcium 21.5% Iron 16.3%

*Based on a 2000 Calorie diet


Rinse spinach; shake off excess water.
With just the water clinging to leaves, cook spinach until wilted; drain and squeeze out excess moisture.
Chop coarsely and set aside.
In skillet, melt butter over medium heat; cook mushrooms and onion until onion is transluscent.
Transfer to bowl.
Add spinach, parsley, bread crumbs, egg, salt, pepper and nutmeg; mix well.
In bowl, combine beef, pork, cheese, bread crumbs, egg, Worcestershire sauce, salt and pepper.
Place meat mixture between two sheets of waxed paper; roll into 18- x 8-inch (45 x 20 cm) rectangle.
Remove top sheet.
Spread spinach mixture evenly over meat, leaving 1/2-inch (1 cm) border.
Roll up meat from short end in jelly-roll style, lifting with paper.
Ease loaf into 8- x 4-inch (1.5 L) loaf pan.
Bake in 350°F (180°C) oven for about 1 hour or until browned and meat thermometer registers 170°F (75°C).