Meatloaf with spinach and mushrooms

Clean 500 g of champignons, cut them into small pieces, and sauté them over medium heat with a pinch of salt. Do this for 5-7 minutes until the mushrooms release most of their moisture and become soft.

Meanwhile, sauté 2 large bunches of spinach with 1 shallot onion, previously chopped. Cook until the spinach reduces in volume and becomes soft.

Place 700 g of minced meat (beef and pork) on a baking paper or foil, shape it into a rectangle, and gently roll it out with a rolling pin.

Evenly distribute the sautéed mushrooms on top, then add the spinach.

Season the filling to taste and carefully roll it up.

Then place the roll in a preheated oven at 200 degrees Celsius.

Bake it for 30-40 minutes, depending on the thickness of the roll.

In the last 5 minutes of baking, you can remove the foil to make the roll more browned.