Stuffed Meat Roll with Spinach Mushrooms and Eggs
: Juicy ground-meat roll filled with sautéed spinach, fried mushrooms, grated cheese, and hard-boiled eggs, brushed with a glossy honey-mustard-tomato-soy glaze and baked until caramelized.
Equipment
- 1 | Parchment paper | for shaping and wrapping
- 1 | Aluminum foil | for sealing
- 1 | Baking tray |
- 1 | Pastry brush | for glaze
- 1 | Mixing bowl | for glaze
Ingredients
- 2 | lbs | ground meat | seasoned
- 2 | cups | sautéed spinach | drained
- 1 | cup | fried mushrooms |
- 1 | cup | grated cheese |
- 4 | | hard-boiled eggs |
- 2 | tbsp | honey |
- 1 | tbsp | mustard |
- 3 | tbsp | tomato sauce |
- 1 | tbsp | soy sauce |
- 1 | | salt and pepper | to taste
Instructions
- Season ground meat and flatten into a rectangle on parchment paper.
- Spread sautéed spinach evenly over the meat, leaving a border.
- Top with fried mushrooms and grated cheese.
- Place hard-boiled eggs in a line along one long edge.
- Roll the meat tightly over the filling using the parchment to help.
- Seal the seam and ends firmly.
- Mix honey, mustard, tomato sauce, and soy sauce; brush over the roll.
- Wrap in parchment then foil and bake at 350°F for 45 minutes.
- Unwrap, brush with more glaze, and bake uncovered 10 minutes more.
- Tip: Rest 10 minutes before slicing for clean cuts.
Notes
Store leftovers tightly wrapped in the refrigerator up to 3 days.
Reheat slices gently covered with a splash of water to keep moist.
Drain spinach and mushrooms well to prevent a soggy filling.
Internal temperature should reach 160°F for food safety.
Reheat slices gently covered with a splash of water to keep moist.
Drain spinach and mushrooms well to prevent a soggy filling.
Internal temperature should reach 160°F for food safety.