Not the usual "comfort food," I had to make it "gourmet." My husband doesn't like meatloaf, or so he thought! He loves this one, but still won't touch mashed potatoes. I usually serve it with rice or kasha, something that takes the mushroom sauce well.
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1 Hr 15 Min
assorted mushrooms-button, portabella, enoki, shitaki, morel-whatever is available
olive oil, enough to coat bottom of 12 inch saute pan
lean ground beef or other meatloaf mixture
uncooked old fashioned oats
eggs, slightly beaten
fresh parsley, chopped
dried tarragon, or 2 tbsp chopped fresh
package frozen chopped spinach, thawed and drained and squeezed dry
1If using dried mushrooms, soak submerged in cold water for 30 minutes. Drain and wring dry.
2Heat oil in 12 inch saute pan over medium high heat until oil is shimmering. Saute mushrooms until browned. Do this in small batches, so mushrooms are single layer in pan. You will have to do this in several batches and may need to heat more oil between batches. Set mushrooms aside.
3Mix meat, oats, eggs, parsley and tarragon together with hands until combined.
4Mix together drained spinach and grated cheese until well combined.
5Press meat mixture into 10" by 15" thin rectangle on waxed paper.
6Spread spinach mixture on top of meat, to within 1 inch of edges.
7Grabbing the waxed paper on one short end, roll up meat and spinach to make a pinwheel log.
8Place log, seam side down, in baking dish and bake at 350 degrees 1 hour and 15 minutes for medium doneness.
9Meanwhile, make mushroom sauce.
Melt butter in saucepan.
10Gradually whisk flour to incorporate into melted butter.
11Gradually add milk, whisking constantly to keep smooth.
12Cook over low heat and keep stirring until thickened.
13Add wine and whisk to combine.
14Stir in sauteed mushrooms.
15Add salt and pepper to taste.
16Drain fat off meatloaf pan and lift log onto cutting board. Loosely tent with foil and let set for 10 minutes.
17Slice into 1/2-3/4 inch slices.
18Spoon mushroom sauce over slices to serve, and pass rest of sauce.