Prep Time
45min
Cook Time
60min
Number of servings
6-8
Ingredients
Pork:
1 ½ lb / 0.750 kg lean ground pork
½ cup / 125 mL fine dry breadcrumbs
1-2 cloves garlic, minced
1 egg, slightly beaten
1 Tbsp / 15 mL Dijon mustard
2 tsp / 10 mL Worcestershire sauce
¼ tsp / 1 mL EACH salt and ground black pepper
Filling:
1-10 oz / 284 g pkg frozen chopped spinach, thawed, drained and squeezed dry
1 Tbsp / 15 mL butter
1 cup / 250 mL coarsely chopped white mushrooms
½ cup / 125 mL chopped yellow onion
¼ cup / 50 mL fine dry breadcrumbs
1 egg, slightly beaten
¼ cup / 50 mL chopped parsley
½ tsp / 2 mL dried marjoram leaves
½ tsp / 2 mL salt
¼ tsp / 1 mL ground black pepper
Pinch of ground nutmeg
Directions
- Preheat oven to 350°F.
- In large bowl, gently combine ground pork, breadcrumbs, garlic, egg, mustard, Worcestershire sauce, salt and pepper; do not overmix. Set aside.
- Place squeeze-dried spinach in large bowl. Set aside.
- In small nonstick skillet, melt butter over medium-high heat. Sauté mushrooms and onion until onion is translucent and mushrooms begin to soften, 3-5 minutes. Remove from heat and allow mixture to cool, about 10 minutes.
- Transfer mushroom mixture to bowl containing spinach. Add breadcrumbs, egg, parsley, marjoram, salt, pepper and nutmeg. Stir to combine. Set aside.
- Place pork mixture between two sheets of waxed paper and roll into a rectangle about 18 x 8-inches. Remove top sheet.
- Spread filling evenly over meat, leaving a ½-inch border. Roll up jellyroll style from shorter end, lifting and removing paper as you go.
- To seal, pinch close ends of meatloaf and bottom along seam.
- Place meatloaf in lightly greased 8 x 4-inch loaf pan. Bake for about 1 hour or until instant-read thermometer registers 160°F. Top of meatloaf should be lightly browned.
- Remove meatloaf from oven. Transfer to a clean cutting board and slice into 1/2-inch thick slices.
