meatloaf rollatini with wild mushroom wine sauce

Name: Meatloaf Rollatini with Wild Mushroom Wine Sauce
Prep time: 45 min
Cook time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 3/4 pound(s) assorted mushrooms-button, portabella, enoki, shitaki, morel-whatever is available; 2 tablespoon(s) olive oil, enough to coat bottom of 12 inch saute pan; 2 pound(s) lean ground beef or other meatloaf mixture; 1/2 cup(s) uncooked old fashioned oats; 2 - eggs, slightly beaten; 1/2 cup(s) fresh parsley, chopped; 1 tablespoon(s) dried tarragon, or 2 tbsp chopped fresh; 10 ounce(s) package frozen chopped spinach, thawed and drained and squeezed dry; 4 tablespoon(s) butter (1/4 cup, half a stick); 2 tablespoon(s) flour; 3/4 cup(s) whole milk; 1/4 cup(s) marsala or cream sherry; - salt and pepper to taste

21 Pinches 12 Photos

Andrea M

Vero Beach, FL

Updated on Feb 3, 2014

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.

Rate

prep time 45 Min

cook time 1 Hr 15 Min

method Bake

yield 6-8 serving(s)

Ingredients

3/4 pound assorted mushrooms-button, portabella, enoki, shitaki, morel-whatever is available
2 tablespoons olive oil, enough to coat bottom of 12 inch saute pan
2 pounds lean ground beef or other meatloaf mixture
1/2 cup uncooked old fashioned oats
2 - eggs, slightly beaten
1/2 cup fresh parsley, chopped
1 tablespoon dried tarragon, or 2 tbsp chopped fresh
10 ounces package frozen chopped spinach, thawed and drained and squeezed dry
4 tablespoons butter (1/4 cup, half a stick)
2 tablespoons flour
3/4 cup whole milk
1/4 cup marsala or cream sherry
- salt and pepper to taste

How To Make meatloaf rollatini with wild mushroom wine sauce

Step 1

If using dried mushrooms, soak submerged in cold water for 30 minutes. Drain and wring dry.

Step 2

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.
Step 3

Mix meat, oats, eggs, parsley and tarragon together with hands until combined.
Step 4

Mix together drained spinach and grated cheese until well combined.
Step 5

Press meat mixture into 10" by 15" thin rectangle on waxed paper.
Step 6

Spread spinach mixture on top of meat, to within 1 inch of edges.
Step 7

Grabbing the waxed paper on one short end, roll up meat and spinach to make a pinwheel log.
Step 8

Place log, seam side down, in baking dish and bake at 350 degrees 1 hour and 15 minutes for medium doneness.
Step 9

Meanwhile, make mushroom sauce. Melt butter in saucepan.
Step 10

Gradually whisk flour to incorporate into melted butter.
Step 11

Gradually add milk, whisking constantly to keep smooth.
Step 12

Cook over low heat and keep stirring until thickened.
Step 13

Add wine and whisk to combine.
Step 14

Stir in sauteed mushrooms.
Step 15

Add salt and pepper to taste.
Step 16

Drain fat off meatloaf pan and lift log onto cutting board. Loosely tent with foil and let set for 10 minutes.
Step 17

Slice into 1/2-3/4 inch slices.
Step 18

Spoon mushroom sauce over slices to serve, and pass rest of sauce.
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