Baked Stuffed Meat Roll with Mushroom Mashed Potatoes

Of course. Here is a detailed recipe for a spectacular Baked Stuffed Meat Roll with Mushroom Mashed Potatoes.This recipe creates an impressive, restaurant-quality meal that’s perfect for a special Sunday dinner or holiday gathering. The key is in the layers of flavor, from the savory meat roll to the rich, earthy mashed potatoes.Baked Stuffed Meat Roll with Mushroom Mashed PotatoesThis recipe serves 6-8 people.PART 1: THE MUSHROOM MASHED POTATOESIngredients:2 lbs Yukon Gold or Russet potatoes, peeled and quartered½ cup (1 stick) butter, divided1 small shallot, finely minced2 cloves garlic, minced8 oz cremini or baby bella mushrooms, finely chopped½ cup heavy cream or whole milk, warmed½ cup sour creamSalt and freshly ground black pepper to taste1 tbsp fresh thyme leaves (or 1 tsp dried)Instructions:Cook Potatoes: Place the peeled, quartered potatoes in a large pot of cold, salted water. Bring to a boil and cook for 15-20 minutes, or until very tender when pierced with a fork.Sauté Mushrooms: While potatoes cook, melt 4 tablespoons (half a stick) of butter in a large skillet over medium heat. Add the shallot and cook until softened (2-3 mins). Add garlic and cook for 30 seconds until fragrant.Add the chopped mushrooms and thyme. Cook, stirring occasionally, until the mushrooms have released their liquid and it has evaporated, and the mushrooms are deeply browned (about 8-10 minutes). Season generously with salt and pepper. Set aside.Mash: Drain the potatoes thoroughly and return them to the hot pot for a minute to let any residual moisture evaporate. Mash them well.Add the remaining 4 tbsp of butter, warm heavy cream, and sour cream. Mash or whip until smooth and creamy.Fold in the cooked mushroom mixture until fully incorporated. Taste and adjust seasoning. Cover and set aside (you can keep them warm in a low-temperature oven if needed).PART 2: THE STUFFED MEAT ROLLIngredients for the Meat Mixture:2 lbs ground meat blend (e.g., 1 lb ground beef (80/20) + 1 lb ground pork)1 cup panko breadcrumbs2 large eggs, lightly beaten½ cup whole milk1 small onion, very finely grated or minced3 cloves garlic, minced2 tbsp Worcestershire sauce1 tbsp Dijon mustard2 tsp fresh parsley, chopped1 ½ tsp salt1 tsp black pepper½ tsp smoked paprikaIngredients for the Stuffing:6-8 slices thin-cut prosciutto, ham, or bacon6-8 slices Swiss, Provolone, or Gruyère cheese2 cups fresh spinach leaves1 tbsp olive oil1 clove garlic, minced (optional for spinach)For Cooking:2 tbsp olive oil½ cup beef or chicken brothInstructions:Prepare Filling: Heat 1 tbsp olive oil in a skillet. Add spinach (and optional garlic) and sauté just until wilted (1-2 minutes). Remove from heat and set aside.Make Meat Mixture: In a large bowl, combine the panko and milk. Let it sit for 2 minutes to absorb. Add all remaining meat mixture ingredients (ground meats, eggs, onion, garlic, Worcestershire, mustard, and seasonings). Use your hands to mix just until combined; do not overwork.Form the Roll:On a large piece of parchment paper or plastic wrap, press the meat mixture into a roughly 10″x14″ rectangle, about ½-inch thick.Layer the prosciutto/ham evenly over the meat, leaving a 1-inch border on all sides.Layer the cheese slices over the prosciutto.Spread the wilted spinach evenly over the cheese.Roll It Up: Using the parchment paper to help you, tightly roll the meat into a log, starting from the short end. Press to seal the ends and the final seam. Ensure the roll is tight and even.Chill: Carefully transfer the roll, seam-side down, to a baking sheet or plate. Refrigerate for at least 30 minutes (or up to 4 hours). This is critical—it helps the roll hold its shape while baking.Bake: Preheat oven to 375°F (190°C). Heat 2 tbsp olive oil in a large, oven-proof skillet or Dutch oven over medium-high heat. Carefully sear the meat roll on all sides until a brown crust forms, about 2-3 minutes per side.Finish in Oven: Pour the broth into the skillet around the roll (not over it). Transfer the entire skillet to the preheated oven. Bake, uncovered, for 45-55 minutes, or until the internal temperature reaches 160°F (71°C).Rest: Remove the skillet from the oven. Carefully transfer the meat roll to a cutting board and let it rest for 10-15 minutes. This allows the juices to redistribute, making it easier to slice.