In a large bowl add both meats and bread crumbs.
In a mixing bowl, add salt, worcestershire sauce, eggs , cream and spices. Mix well.
Mix liquid in with meat mixture.
First spread out a piece of tin foil over your baking dish. Next, lay out a large piece of parchment paper over that. This will assist you in rolling the meatloaf. Spread meatloaf on the parchment in a 10"x16" rectangle.
Take the spinach, kale mix and lay it over the meatloaf.
Then layer onion slices.
Next layer on mushrooms.
Press the first ingredients into meatloaf. Place cheese in the middle of the meatloaf.
Start rolling meatloaf trying to roll as tightly as possible. Have seam side down on baking sheet. Reposition loaf to middle of parchment.
On a baking dish with edges( to contain juices from spilling during cooking.
Place in a preheated 350°F Fahrenheit oven. Cook for 55-60 minutes.
Take meatloaf out of the oven and let rest 10 minutes.
In the meantime, heat up mushroom soup over a medium heat. Empty can into a large pot. Using empty can as a measuring cup, fill it halfway with hot water.
Heat over medium heat until just coming to a low boil. Whisk until smooth and creamy. If you have extra mushrooms, you can add some to the soup and add even more flavor.
Slice meatloaf and pour soup over as a gravy. Use on mashed potatoes too which I love serving with this meatloaf. This method is a great cheat method for an easy, tasty gravy.
