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 Potatoes

This recipe serves 6-8 people.

PART 1: THE MUSHROOM MASHED POTATOES

Ingredients:

2 lbs Yukon Gold or Russet potatoes, peeled and quartered

½ cup (1 stick) butter, divided

1 small shallot, finely minced

2 cloves garlic, minced

8 oz cremini or baby bella mushrooms, finely chopped

½ cup heavy cream or whole milk, warmed

½ cup sour cream

Salt and freshly ground black pepper to taste

1 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 ROLL

Ingredients for the Meat Mixture:

2 lbs ground meat blend (e.g., 1 lb ground beef (80/20) + 1 lb ground pork)

1 cup panko breadcrumbs

2 large eggs, lightly beaten

½ cup whole milk

1 small onion, very finely grated or minced

3 cloves garlic, minced

2 tbsp Worcestershire sauce

1 tbsp Dijon mustard

2 tsp fresh parsley, chopped

1 ½ tsp salt

1 tsp black pepper

½ tsp smoked paprika

Ingredients for the Stuffing:

6-8 slices thin-cut prosciutto, ham, or bacon

6-8 slices Swiss, Provolone, or Gruyère cheese

2 cups fresh spinach leaves

1 tbsp olive oil

1 clove garlic, minced (optional for spinach)

For Cooking:

2 tbsp olive oil

½ cup beef or chicken broth

Instructions:

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.