Great Tastes of Manitoba

Pork Pinwheel Meatloaf

2 Hours
Prep: 45 minutes | Cook: 1 1/4 - 1 1/2 hours | Servings: 6-8

Ingredients

Pork

  • 1 1/2 lb (0.750 kg) lean ground pork
  • 1/2 cup (125 mL) fine dry bread crumbs
  • 1-2 cloves garlic, minced
  • 1 Countryside Farms Vita egg, slightly beaten
  • 1 Tbsp (15 mL) Worcestershire sauce
  • 1 Tbsp (15 mL) Dijon mustard
  • 1/4 tsp (1 mL) EACH salt and ground black pepper

Filling

  • 1-10 oz (284g) pkg frozen chopped spinach, trade, drained and squeezed dry
  • 1 Tbsp (15 mL) butter
  • 1 cup (250 mL) coarsely chopped mushrooms (white, crimini or a combination)
  • 1/2 cup (125 mL) chopped  Peak of the Market yellow onion
  • 1/4 cup (50 mL) fine dry breadcrumbs
  • 1 Countryside Farms Vita egg, slightly beaten
  • 1/4 cup (50 mL) chopped parsley
  • 1/2 tsp (2 mL) dried marjoram leaves
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) ground black pepper
  • 1/8 tsp (0.5 mL) ground nutmeg

Directions

  1. Preheat oven to 350°F.
  2. In large bowl, gently combine ground pork, bread crumbs, garlic, egg, Worcestershire sauce, mustard, salt and pepper; don not overtax. Set aside.
  3. Place prepared spinach in large bowl.
  4. 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.
  5. Meanwhile, transfer mushroom mixture to bowl with spinach. Add breadcrumbs, egg, parsley, marjoram, slat, pepper and nutmeg. Stir to combine.
  6. Place meat mixture between two sheets of wax paper and roll into a rectangle about 15 x 8 inches. Remove top sheet. Spread spinach-mushroom mixture evenly over meat, leaving 1/2 inch border. Roll up meat from the short end in a jelly-roll style, lifting and removing paper as you go. Pinch ends of meatloaf and bottom along seam to contain filling.
  7. Place meatloaf into a 8 x 4-inch lightly greased loaf pan. Bake for about 1 1/4 – 1 1/2 hours or until instant-read thermometer into centre of meatloaf registers 160°F. Top of meatloaf should be nicely browned.
  8. Remove meatloaf from oven. Transfer to a clean cutting board and slice into 1/4-inch thick slices.

Pairs well with Savanna Premium Dry Cider

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