Meatloaf with mushroom spinach filling is a comforting classic elevated with a flavorful surprise inside. Instead of a simple loaf, this version is rolled around a rich filling of sautéed mushrooms, tender spinach, and melted cheese. The result is juicy, aromatic, and visually impressive once sliced, with a beautiful spiral running through the center.
This recipe keeps everything people love about traditional meatloaf while adding moisture, depth, and balance from the vegetable filling. It works perfectly for family dinners, meal prep, or even a casual gathering where you want something familiar but a little more special.
Ingredients
Meatloaf
- 800 g ground beef or beef and pork mix
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup breadcrumbs
- ½ cup milk
- 2 eggs
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme or Italian seasoning
Mushroom Spinach Filling
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 200 g mushrooms, finely chopped
- 3 cups fresh spinach, chopped
- Salt and black pepper to taste
- ½ teaspoon nutmeg, optional
- ½ cup shredded mozzarella or grated Parmesan
Glaze
- ¼ cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon mustard
Instructions
Prepare the filling
Heat olive oil and butter in a skillet over medium heat. Add onion and cook until soft. Stir in garlic and mushrooms, cooking until the mushrooms release their moisture and begin to brown. Add spinach and cook just until wilted. Season with salt, pepper, and nutmeg. Remove from heat, mix in the cheese, and let cool slightly.
Make the meat mixture
In a large bowl, combine breadcrumbs and milk and let soak for a few minutes. Add ground meat, eggs, onion, garlic, ketchup, Worcestershire sauce, mustard, salt, pepper, and herbs. Mix gently until just combined.
Assemble the meatloaf
Preheat the oven to 190°C. Line a baking tray with parchment paper. Spread the meat mixture into a rectangle about ½ inch thick. Spoon the mushroom spinach filling evenly over the meat, leaving a small border. Using the parchment to help, roll the meat tightly into a log and seal the edges. Place seam-side down on the tray.
Add the glaze and bake
Mix ketchup, brown sugar, and mustard, then spread over the top of the meatloaf. Bake uncovered for 50 to 60 minutes, until cooked through. If the top browns too quickly, cover loosely with foil. Let rest for 10 minutes before slicing.
Why This Recipe Works
The mushroom and spinach filling adds moisture and a deep savory flavor that keeps the meatloaf tender and rich. Mushrooms bring umami, spinach adds freshness, and the cheese binds everything together without overpowering the meat. Rolling the loaf helps distribute flavor evenly and makes every slice look impressive.
Serving and Storage
Serve this meatloaf with mashed potatoes, roasted vegetables, or a simple salad. Leftovers keep well in the refrigerator for up to three days and reheat easily in the oven or microwave. It also freezes well when sliced, making it ideal for make-ahead meals.
Meatloaf with mushroom spinach filling is a simple upgrade that transforms a familiar dish into something memorable. It is hearty, comforting, and full of flavor, perfect for when you want a home-cooked meal that feels both classic and special.
