Meatloaf with mushrooms stuffing served with mustard sauce

Juicy, fragrant and very luscious meatloaf for a family gathering or any special occasion! Don't hesitate to try out this recipe for something totally different than the classic meat loaf!

Recipe of Nena Ismyrnoglou,

"Gastronomos" magazine of "KATHIMERINI" newspaper (2009)

Ingredients (for 4 people)

For the meat loaf:

700gr. of ground beef
1/2 tea-cup of finely chopped flat-leaf parsley
1 small yellow onion, grated
1/2 tea-cup of very fine breadcrumbs
1 egg
1/3 tea-cup of olive oil
2 tbsp of wine vinegar (red or white)
1 tbsp of dried oregano (or thyme)
salt
pepper
-------------
1 tbsp of honey

For the mustard sauce:
1/2 tea-cup of olive oil
2 tbsp of lemon juice
1 lemon, the zest (unwaxed)
3 tbsp of Dijon mustard (or Dijon-type)
1/2 tbsp of dried oregano (or thyme)
salt
pepper

For the filling:
200gr. of white button mushrooms, cut in thin slices
1 tsp of dried spearmint (or tarragon -giving different taste result)
1 tbsp of Spring onion, finely chopped (or 1 finely chopped clove of garlic)
salt
pepper

Method:
Put in the blender all the sauce ingredients and whiz until you have a homogeneous mixture. Keep in the fridge covered until you'll need it.

In a non-stick frying pan warm 1 tbsp of oil in high heat and sauté the mushrooms, stirring with a wooden spatula until they are softened and release their liquids.

Transfer with a slotted spoon in a bowl along with the rest of the filling ingredients and 3 tbsp of the mustard sauce you prepared. Mix well, cover the bowl and keep it in the fridge for later.

In a large bowl put all the meatloaf ingredients (except the honey) and knead well with your hands. *** Wet your hands with some water if you see that the mixture sticks. Cover with cling film and leave in the freezer for 10 minutes to firm up.

Preheat the oven to 200°C and brush with some oil a medium-size rectangular cake (or bread) tin.

Cut a piece of baking paper in the same dimensions with the tin, brush well with oil and lay it completely covering the bottom of the tin.

Cut another large rectangular piece of baking paper and place the meat mixture on it. With your hands spread it evenly, forming a 2cm thick rectangle. Spread the filling, lengthwise, on the centre of it allowing a gap of 2-3cm at the top and the bottom end.

With the baking paper as a guide, wrap the meat mixture into a long roll, being careful not to wrap the paper with it as you go along. To transfer the roll, lift it along with the baking paper and allow it to slide into the tin.

In a small bowl mix well the honey with half of the rest of the sauce and thoroughly brush the meatloaf with it.

Put in the oven and bake for about 35-40 minutes.

Allow to cool for a few minutes before cutting into slices and serve with the rest of the mustard sauce and accompany with mashed potatoes and a green salad.