Mushroom & Spinach Stuffed Meat Loaf
Source: Glenn Spencer
An old favorite enticing new flavor twists. To avoid a heavy, tough textured loaf, don't overblend the meat mixture.
Serves 8

2 Tbsp vegetable oil
2 medium celery stalks, chopped
1 medium onion, chopped
8 oz mushrooms, sliced
10 oz frozen chopped spinach, thawed
3/4 cup pimiento-stuffed olives, chopped
1 1/2 lb ground beef or ground meat for meat loaf (beef, pork, and/or veal)
3/4 cup quick cooking or old fashioned oats, uncooked
1 Tbsp Worcestershire sauce
1 1/2 tsp salt
1 large egg
mashed potatoes and steamed sliced carrots (optional)

Preheat oven to 375 F In 10 inch skillet, heat 1 Tbsp oil over medium heat. Add celery and onion and cook Stirring occasionally, until very tender; transfer to medium bowl. In same skillet, heat remaining 1 Tbsp oil over medium-high heat. Add mushrooms and cook Stirring occasionally, until golden brown remove mushrooms from heat. Squeeze spinach dry Stir spinach and chopped olives into mushrooms, set aside. In large bowl, mix ground beef, oats, Worcestershire, salt, egg, celery mixture, 1/4 cup chili sauce, and 1/4 cup water Fill and shape meat mixture into a roll. On sheet of waxed paper, pat meat mixture into 12" by 10" rectangle Spread spinach mixture on meat rectangle. From a long side, carefully roll meat mixture, jelly-roll fashion, lifting waxed paper and using long metal spatula to loosen meat from paper. Place loaf, seam side down, in roasting pan Bake 50 minutes Spread remaining 1/2 cup chili sauce over loaf Bake 10 minutes longer Serve meat loaf with mashed potatoes and carrots, if you like.