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.
If using dried mushrooms, soak submerged in cold water for 30 minutes. Drain and wring dry.
Heat 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.
Mix meat, oats, eggs, parsley and tarragon together with hands until combined.
Mix together drained spinach and grated cheese until well combined.
Press meat mixture into 10" by 15" thin rectangle on waxed paper.
Spread spinach mixture on top of meat, to within 1 inch of edges.
Grabbing the waxed paper on one short end, roll up meat and spinach to make a pinwheel log.
Place log, seam side down, in baking dish and bake at 350 degrees 1 hour and 15 minutes for medium doneness.
Meanwhile, make mushroom sauce.
Melt butter in saucepan.
Gradually whisk flour to incorporate into melted butter.
Gradually add milk, whisking constantly to keep smooth.
Cook over low heat and keep stirring until thickened.
Add wine and whisk to combine.
Stir in sauteed mushrooms.
Add salt and pepper to taste.
Drain fat off meatloaf pan and lift log onto cutting board. Loosely tent with foil and let set for 10 minutes.
Slice into 1/2-3/4 inch slices.
Spoon mushroom sauce over slices to serve, and pass rest of sauce.