Cheese Meat Loaf Pinwheel With Spinach Mushroom Filling
|Ground beef||1 Pound (500 Gram)|
|Lean ground pork||1⁄2 Pound (250 G)|
|Shredded cheddar cheese||1 Cup (16 tbs) (250 milliliter)|
|Dry bread crumbs||1⁄2 Cup (8 tbs) (125 milliliter)|
|Egg||1 , beaten|
|Worcestershire sauce||2 Teaspoon (10 milliliter)|
|Salt||3⁄4 Teaspoon (4 milliliter)|
|Pepper||1⁄4 Teaspoon (1 milliliter)|
|Spinach||10 Ounce, trimmed|
|Butter||1⁄4 Cup (4 tbs) (50 milliliter)|
|Mushrooms||1 Cup (16 tbs), sliced (250 milliliter)|
|Chopped onion||1⁄2 Cup (8 tbs) (125 milliliter)|
|Chopped parsley||1⁄4 Cup (4 tbs) (50 milliliter)|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Salt||1⁄2 Teaspoon (2 milliliter)|
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 350Â°F (180Â°C) oven for about 1 hour or until browned and meat thermometer registers 170Â°F (75Â°C).