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.
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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