lamb

lamb

Spinach Meatloaf Pinwheel (Serves 6)

Supplied by Judie Steeves
This is not difficult to make, and looks fabulous sliced and arranged on a platter, with the green spinach filling contrasting with the ground meat. It’s also a real treat to eat. Even lean ground B.C. beef is one of the cheaper meat buys, and spinach is also inexpensive. You could also wrap the filling up in a solid piece of B.C. beef such as butterflied flank steak or rib eye roast.

Filling:
10 oz. (300 g) frozen spinach
1 large onion
1 c. (250 ml) mushrooms
1 tbsp. (15 ml) butter
2 tbsp. (30 ml) fresh parsley
1/2 c. (125 ml) bread crumbs
1 egg
1/3 c. (75 ml) Swiss cheese, grated
1/2 tsp. (2 ml) salt
1/4 tsp. (1 ml) pepper
pinch of nutmeg

Meatloaf:
1.5 lb. (700 g) B.C. ground beef
1/2 c. (125 ml) bread crumbs
1 tbsp. (15 ml) Worcestershire
1 egg
1 tsp. (5 ml) salt
1/4 tsp. (1 ml) pepper
fresh parsley, to garnish

Prepare filling by thawing frozen spinach and squeezing out any excess moisture. Set aside. Chop onion and slice mushrooms. Melt butter or oil in a large frypan and cook over medium heat until onion is translucent and soft. Remove from heat and stir in chopped fresh parsley, fine dry bread crumbs, egg, grated cheese and seasonings. Allow to cool while you make up the meat mixture.

Pre-heat oven to 350 F.

Combine lean ground beef (you may substitute a small amount of lean ground pork for some of the beef for flavour), bread crumbs, Worcestershire sauce, egg, salt and freshly-ground pepper until thoroughly mixed. For the best results, conclude by using your hands. Spread a 20-inch long piece of wax paper on the counter. Pat the meat mixture onto it, creating an 18-inch by eight-inch rectangle. Finish by laying another sheet of wax paper over top and levelling it with a rolling pin or bottle, squaring the edges with your hands. Remove the top sheet of waxed paper and spread the filling evenly, leaving a half-inch border. Grease a 4×8-inch loaf pan, then carefully roll up the pinwheel, peeling off the bottom paper as you go. It should be eight inches wide. Lift it up and smoothly ease it into the pan. It may be cooked in a larger pan, but if it’s a tight fit it will stay nice and round. This can be done ahead of time and refrigerated for a few hours.

Bake for about an hour.

Remove from pan and slice thickly.  Arrange on a serving board or platter so the pinwheel pattern is evident. Garnish with fresh parsley.