Reviewed: Sep. 15, 2009

I broke from the recipe and used baby Portabello mushrooms and shallots instead of the onions for the filling with the spinach. I really liked the flavor, but I think it would be better mixing half shallots with half white onions for the filling. I also added garlic while browning the meat. My girlfriend said it was the best, better then the first time I made it following the recipe. I really like making thins dish. It is easy to do. I used wax paper to spread and roll the meat log. It makes it really easy to add it to the baking dish. I didn't have a bread pan available so I used a pyrex dish. I think this allows the grease to flow out. It's on the money.

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Oven's On Fire

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Reviewed: Jun. 27, 2009

This is such a good recipe - truly gourmet meatloaf! Unfortunately, my husband doesn't like it, so I only prepare it occasionally. My only change is to bake it in a pyrex dish, not the loaf pan. It takes too long to cook in the loaf pan.

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RECIPEFAN1

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Seattle, Washington, USA

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Reviewed: Apr. 8, 2009

this was awesome. i added garlic powder to the meat as well as the spinach mixture. i also didnt have cheddar cheese so used a pre-shredded pizza mix - which made me nervous but like i said - AWESOME. oh yeah - i added a bit of basil to as well!

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nadine

Cooking Level: Beginning

Home Town: Palmyra, New York, USA

Living In: Brooklyn, New York, USA

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Reviewed: Jan. 5, 2009

This recipie was fantastic. A friend had picked this recipie for our weekend horse get away. She put baby carrots on the botton so the meat roll could sit on them and red potatoes along side. Very easy to make and full of flavor that will be a crowd pleaser. We will make this again for ourselves and company.

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Claudine "Chancy" B.

Cooking Level: Expert

Home Town: Elk Grove, California, USA

Living In: Shiner, Texas, USA

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Reviewed: Dec. 28, 2007

We really enjoyed this! Traditional meatloaf is always a favorite, but this was fun to make and tasty for something a little different...pretty too! Other than adding garlic to the mushrooms and onions (I HAVE to!) I made this as written and was very pleased. Another great comfort food recipe!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Sep. 17, 2007

Sorry, didn't care for this at all. Meat was way to bland, stuffing was alright. I hate to give a so-so rating but My tastes didn't agree with this recipe.

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Ralph Fimbres, Jr.

Cooking Level: Intermediate

Home Town: Vallejo, California, USA

Living In: Ukiah, California, USA

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Reviewed: Sep. 15, 2007

Use Ground Turkey instead of beef and pork!!! Fabulous and lower in fat!!

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cjohns1015

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Reviewed: May 30, 2007

I tried this recipe last night. It was great. I used sage as I didn't have parsley but it added a really nice flavour. For the pork, I just used the filling from a pack of pork sausages. I didn't attempt to roll it as I was in a hurry but I layered the meat and filling and it worked very well. Was delicious and I will definitely use it again. Can't wait to have the leftovers for dinner tonight.

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Geri

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Reviewed: May 19, 2007

Very good! I did add extra mushrooms and spinach (also threw in some garlic), but everything turned out great. The filling is fantastic. I can't say that enough. The filling is going to be used with other recipes. I honestly considered just eating the filling. The meatloaf turned out better than any homemade meatloaf I've ever had. The only modifications I made were the extra mushrooms and onions, garlic, and I used parmesan bread crumbs.

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Jen C.

Home Town: Arlington, Virginia, USA

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Reviewed: May 3, 2007

We loved this recipe, the meat loaf held together nicely and all the flavors from the cheese, spinach,and mushrooms made for a sort of fancy out of the ordinary meat loaf

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PaulaF

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Reviewed: Apr. 8, 2007

I didn't use fresh mushrooms, I really should have. Plus, fresh breadcrumbs really would have made a difference. It was still very good and I will probably make it again. Next time I would probably add a bit more spice.

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EFAHL

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Reviewed: Jun. 5, 2006

This was very good! :o) I used fresh spinach, and added it to the mushroom/onion mixture (after the onion was cooked) I used extra sharp cheese, and I am glad I did, otherwise the meat may have been a little bland. My two year old inhaled it, as did my husband, so I think it was a smashing success. Thanks!!

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AMYLYNN6841

Cooking Level: Intermediate

Home Town: Manassas, Virginia, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: Jan. 3, 2006

my loaf is in the oven but i already know it'll be great! during the rolling process it all cracked, but after rethinking and reading other reviews, i know what to do to not let that happen the next time i make a pinwheeled meatloaf... i first noticed this recipie because it's creative and definitely can be a "pretty" dish on the table. the ingredients all taste well together and leave room for adding personal touches!

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-ra

Cooking Level: Beginning

Living In: Traverse City, Michigan, USA

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Reviewed: Dec. 6, 2005

Yummy! We loved this recipe! I didn't have pork and only used lean ground beef. I am a type 2 diabetic and am always trying to lessen the carbs in recipes, so I substituted bulgur wheat for the bread crumbs. Also layered some cheese on top of the spinich mixture! Left the parsley out, not a big fan of it. We really enjoyed it! Made a simple gravy using soy flour to go on top! Thanks for an inventive twist on a classic recipe!

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PUREWATERFALL

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Oslo, Oslo, Norway

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Reviewed: Jul. 31, 2005

I LOVED this recipe. I sauted a clove of garlic with the onion/mushroom mixture. Didn't have ground pork so used all ground beef. I cooked mine in a stoneware baker with a lid and added cut up red potatoes around the sides of the loaf with a about 1/4 cup of wine. Everyone loved it. Will definately make it again.

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MS2323

Cooking Level: Expert

Living In: Santa Ana, California, USA

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Reviewed: Nov. 13, 2004

I have made this meatloaf twice already & it comes out perfect each time. You'll love the way it looks when you slice it (for chefs who like to add a little flair to their meals!). I added a little cilantro to the meat mixture as well as some cayenne. I also added to thai chilies to the spinach mixture (we love spicy food in our home!).

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RAEVYNNE

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Sep. 28, 2004

I really enjoyed this meatloaf. I used a 1/2 of an onion soup packet in the meat mixture and left out the salt. I also added more worcestershire sauce (about 1 tbls) and I added a little ketchup (about 1/4 cup). I did not add an egg to the spinach and mushrooms because I only had 1 egg and I put that egg in the meat, I doubt that it even made a difference the end result still held together just fine. As noted by a previous review this does work well cooked on sheet pan so it does not swim in greece. I also added kethcup and worcestershire to the top of the loaf and that kept the top from drying out. Tasty and pretty!

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Erika

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2003

I used fresh baby spinach. Added more onions. My guess the previous reviewers meatloaf fell apart, is that the instructions need to say that you should let the meatloaf rest about 10 minutes before slicing. Also I baked it on a baking sheet. In a loaf pan I think the meat just sits in the fat while cooking. A definate keeper. Thanks Karen.

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MOGAN813

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Reviewed: Dec. 19, 2002

This was a yummy way to incorporate spinach into a meat loaf, just what I was looking for. I also added garlic and more worchestershire sauce. I only used ground beef because that was all I had on hand. I also used fresh spinach. But to my dismay the cute pinwheel roll I put into the oven crumpled. It was a terrible sight on my serving platter. Just a big mess. Luckly it was just served to my family. The flavor was great I will try this recipie again, but next time I think I will just mix everything into one loaf, no fancy stuff. Maybe run the cheddar cheese through the center.

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SHEWETT

Cooking Level: Intermediate

Home Town: Susanville, California, USA

Living In: Durham, North Carolina, USA

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Reviewed: Feb. 3, 2002

This was really good! I added some garlic (of course!) and extra Worcestershire sauce to the meat, as well as some Parmesan cheese. On top I made a mixture of 1/4 C. Worcestershire sauce, 1/8 C. Honey, and 2 Tbsp prepared mustard. I put half on top to cook, which kept everything moist, and served the other half with dinner in case people wanted extra... which they did. YAY! Another dinner success. :) Thanks for the great recipe.

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