Growing up, I didn’t like meatloaf. My ma’s recipe was… missing something. Even now I don’t really ever make meatloaf, it’s just never been a favorite, or even a top 20 food for me. But when thinking about trying to make a good meatloaf recipe, I realized there wasn’t anything wrong with the mixture, (meat, breadcrumbs, herbs and spices,) but what in the world was missing? Something is missing, I just knew it. And then it hit me: add a filling! Well, sort of. I decided to add thinly sliced ribbons of zucchini. This was achieved by using my mandoline slicer, but you could certainly use a very sharp knife instead.
Roulades/pinwheels are not my strong suit. I’ll admit, I was nervous about attempting this because I’ve had such horrible luck in the past with cookie pinwheels. (Like that one Christmas where half of the cookie dough never met the oven because it met the wall first. Yeah. That happened.) But with a little patience and carefulness, this worked out great.
I know that all meatloaves have glazes on top, but I don’t like ‘em. So I opted to make a mushroom sauce instead.
The leftovers can be covered, kept in the fridge and will last about 3-4 days. The best way to reheat leftover meatloaf? Meatloaf panini with provolone, and use the mushroom sauce as a dip. Mmm! I’m excited about my lunch tomorrow.