A Culinary Journey of Flavor and Comfort
Imagine a dish that combines the heartiness of ground meat, the nutrition of spinach, the earthiness of mushrooms, and the creamy comfort of mashed potatoes – all rolled into one spectacular meal. This meat roll is not just a recipe; it’s a culinary adventure that brings together diverse flavors and textures in a single, mouthwatering creation.
Ingredients
Meat Mixture
- Ground meat: 1.5 lbs (700 g)
- Eggs: 2 large
- Salt: To taste
- Black pepper: To taste
- Italian herbs: 1 tablespoon
- Smoked paprika: 1 teaspoon
- Onion: 1 medium, grated
- Garlic: 2 cloves, finely grated
- Parsley: 1 bunch, divided
- All-purpose flour: 2 tablespoons
Spinach Layer
- Fresh spinach: 7 oz (200 g)
- Butter: 2 tablespoons
Mushroom Layer
- Mushrooms: 9 oz (250 g), finely chopped
- Onion: 1 medium, finely chopped
- Garlic: 2 cloves, finely chopped
- Butter: 2 tablespoons
Cheese Layer
- Soft cheese (mozzarella): 3.5 oz (100 g), grated
Mashed Potato Topping
- Potatoes: 1.75 lbs (800 g)
- Butter: 2.5 oz (70 g)
- Warm milk: 3.5 fl oz (100 ml)
- Salt: To taste
- Remaining parsley: Chopped
Sauce
- Tomato paste: 3 tablespoons
- Soy sauce: 1 tablespoon
- Italian herbs: 1 teaspoon
Step-by-Step Instructions
- Prepare the meat mixture:
- Mix ground meat with eggs, salt, pepper, Italian herbs, and smoked paprika
- Add grated onion, garlic, and half the chopped parsley
- Mix in flour and let rest for 10 minutes
- Prepare the spinach layer:
- Sauté spinach in butter until wilted (5-7 minutes)
- Remove from heat and set aside
- Prepare the mushroom layer:
- Sauté mushrooms, onion, and garlic in butter
- Cook until golden brown
- Assemble the roll:
- Line a baking sheet with parchment paper
- Spread meat mixture into a thin, rectangular shape
- Layer spinach over the meat, leaving edges clear
- Add mushroom mixture on top of spinach
- Sprinkle grated cheese over the mushrooms
- Prepare mashed potatoes:
- Boil potatoes until soft
- Mash with butter and warm milk
- Mix in remaining parsley
- Bake the roll:
- Roll the meat mixture into a log using parchment paper
- Bake at 350°F (180°C) for 40 minutes
- Prepare sauce by mixing tomato paste, soy sauce, and Italian herbs
- Coat the roll with sauce
- Bake for an additional 15 minutes
Nutritional Information
- Calories: Approximately 450-500 per serving
- Protein: 30-35g
- Carbohydrates: 25-30g
- Fat: 25-30g
Cooking Tips and Tricks
- Ensure meat mixture is well-mixed for even flavor
- Don’t overmix to keep the meat tender
- Use parchment paper for easy rolling and cleanup
- Let the roll rest for 5-10 minutes before slicing
Variations and Substitutions
- Use ground turkey or chicken for a leaner option
- Substitute spinach with kale or Swiss chard
- Try different cheese varieties like cheddar or gouda
- Use gluten-free flour for a gluten-free version
Frequently Asked Questions
- Can I make this recipe ahead of time? Yes, you can prepare the roll and refrigerate before baking. Add 10-15 minutes to cooking time.
- How long will the meat roll keep? Refrigerate in an airtight container for 3-4 days. Reheat in the oven for best results.
- Can I freeze this dish? Yes, wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before reheating.
- Is this recipe kid-friendly? The mild flavors and hidden vegetables make it great for children.
- Can I make this vegetarian? Replace meat with a plant-based ground meat alternative or lentils.
Storage and Make-Ahead Tips
- Cool completely before storing
- Wrap tightly in plastic wrap or store in an airtight container
- Best consumed within 3-4 days
- Reheat in the oven at 325°F (160°C) to maintain texture
Enjoy this delightful meat roll that’s sure to become a family favorite!
