Stuffed Meatloaf with Spinach, Mushrooms, and Cheese

This stuffed meatloaf recipe combines the rich flavors of ground beef, earthy spinach, and mushrooms, along with gooey Emmental and Parmesan cheese. Wrapped in a savory glaze and served with creamy mashed potatoes, it’s a hearty, comforting dish perfect for family dinners. The added touch of honey-Dijon glaze gives this meatloaf a sweet and tangy kick that takes it to the next level.

Ingredients

For the Meatloaf:

  • 2 lbs (900 g) ground beef
  • 2 eggs
  • 1 onion, finely chopped
  • 1 bunch parsley, chopped
  • 5 medium potatoes (for mashed potatoes)
  • 5 oz (150 g) spinach
  • 7 oz (200 g) mushrooms, sliced
  • 5 oz (150 g) Emmental cheese, grated
  • 1 oz (30 g) Parmesan cheese, grated
  • 1/4 stick (30 g) butter
  • 2 fl oz (60 ml) cream
  • 2 tbsp ketchup
  • 4 tbsp soy sauce
  • 1 tsp Dijon mustard (grainy)
  • 2 tbsp honey
  • Olive oil (for sautéing)
  • Salt, black pepper, paprika, garlic powder (to taste)
  • Fresh herbs (for garnish)
  • Cherry tomatoes (for serving)

Step-by-Step Instructions

1. Prepare the Meatloaf Base

In a large bowl, combine the ground beef, finely chopped onion, chopped parsley, eggs, salt, black pepper, paprika, and garlic powder. Use your hands or a spoon to mix everything together until the ingredients are well-distributed and the meat mixture becomes cohesive. This seasoned mixture will be the base of your meatloaf.

2. Prepare the Filling

In a pan, heat a small amount of olive oil over medium heat. Add the spinach and sauté until wilted, about 2-3 minutes. Remove the spinach from the pan and set it aside.

Using the same pan, melt 1/4 stick of butter and add the sliced mushrooms. Sauté the mushrooms for 5-7 minutes, until they are golden brown and their moisture has evaporated. Season the mushrooms with salt and pepper, then set them aside.

In a bowl, combine the sautéed spinach, mushrooms, grated Emmental cheese, and Parmesan cheese. This cheesy, veggie-packed filling will add both flavor and texture to the meatloaf.

3. Assemble the Meatloaf

Lay a large sheet of parchment paper on your counter. Place the ground beef mixture on the parchment paper and spread it out evenly, forming a rectangular shape about ½ inch thick. This will help you roll the meatloaf later.

Spread the spinach, mushroom, and cheese filling evenly over the flattened meat mixture, leaving about a 1-inch border around the edges. This will prevent the filling from spilling out when rolled.

Using the parchment paper to help guide you, carefully roll the meat mixture into a log, enclosing the filling inside. Pinch the edges to seal the meatloaf, ensuring the filling stays intact while baking.

4. Prepare the Glaze

In a small bowl, whisk together the ketchup, soy sauce, Dijon mustard, and honey to make a sweet and savory glaze. This will give the meatloaf a shiny, flavorful finish when baked.

5. Bake the Meatloaf

Preheat your oven to 350°F (180°C). Place the rolled meatloaf on a baking sheet or in a baking dish. Brush the glaze evenly over the top and sides of the meatloaf. Cover the meatloaf with foil to retain moisture during the initial cooking process.

Bake the meatloaf in the preheated oven for about 40 minutes. After this time, remove the foil and brush on any remaining glaze. Continue baking for an additional 15-20 minutes, allowing the glaze to caramelize and the meatloaf to brown nicely on top.

6. Prepare the Mashed Potatoes

While the meatloaf is baking, prepare the mashed potatoes. Boil the peeled potatoes in salted water until tender, about 15-20 minutes. Drain the potatoes and mash them with 2 fl oz (60 ml) cream and 1 tablespoon of butter until smooth and creamy. Season with salt and pepper to taste.

7. Serve the Meatloaf

Once baked, allow the meatloaf to rest for 5-10 minutes to make slicing easier. Slice the meatloaf into even portions and serve it with a generous helping of mashed potatoes on the side.

Garnish with fresh herbs, such as parsley or thyme, and serve with a few cherry tomatoes for a pop of color and freshness.

Nutrition Information (per serving)

  • Calories: 450
  • Total Fat: 28g
  • Saturated Fat: 12g
  • Cholesterol: 120mg
  • Sodium: 800mg
  • Total Carbohydrates: 25g
  • Dietary Fiber: 3g
  • Sugars: 5g
  • Protein: 30g

Tips for the Best Stuffed Meatloaf

  1. Prevent Cracks: Rolling the meatloaf tightly and sealing the edges well will help prevent cracks during baking. If any cracks form, simply smooth them over with a little extra meat mixture.
  2. Cheese Choice: While Emmental adds a great flavor, you can substitute it with other cheeses like mozzarella, cheddar, or Gouda for a different taste.
  3. Resting Time: Allowing the meatloaf to rest before slicing helps the juices redistribute, making the meatloaf more flavorful and easier to serve.

This stuffed meatloaf with spinach, mushrooms, and cheese is an impressive and delicious dish that’s sure to become a family favorite. Serve it with mashed potatoes and fresh cherry tomatoes for a complete meal!