Meatloaf with spinach and mushrooms
A source of protein and iron, this meatloaf with spinach and mushrooms supports muscle and immune health. Spinach adds antioxidants, while mushrooms enrich the flavor and texture. Ideal for balanced nutrition.
| Allowed on diets | |
|---|---|
| Keto | |
| Paleo | ? |
| Mediterranean | ? |
| Anticandidal (ACD) | |
| FODMAP | ? |
| AIP | ? |
| DASH | ? |
| GAPS | ? |
| Low Lectin Diet | ? |
| Low Histamine Diet | ? |
| Gluten-free Casein-free (GFCF) | |
| Specific Carbohydrate Diet (SCD) | ? |
| Low Oxalate Diet | ? |
| MIND | ? |
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.
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