Pinwheel Lamb meatloaf

Filling

1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 tablespoon butter
1 cup sliced mushrooms
1/2 cup chopped onion
1/2 cup fine dry bread crumbs
1 egg
1/4 cup parsley (I used some fresh rosemary)
1/2 tsp salt
1 pinch ground black pepper

Sliced mozzerella, swiss or cheese of your choice - how 'bout feta?

Meat Mixture
1 pound ground lamb

1/2 pound lean ground pork

1/2 cup fine dry bread crumbs
1 egg
2 tsp Worcestershire sauce (or soy sauce)
3/4 tsp salt
1/4 tsp freshly ground pepper

Directions
Preheat oven to 350 degrees

Make the filling: Coarsely chop the spinach, and place in a large bowl; set aside. Heat butter in a large heavy skillet over medium heat. Saute mushrooms and onion until onion is translucent. Transfer mushroom mixture to bowl with spinach. Mix in 1/2 cup bread crumbs, 1 egg and parsley. Season with salt, and pepper.
In a large bowl, combine ground lamb, ground pork, Cheddar cheese, 1/2 cup bread crumbs, 1 egg. Season with Worcestershire sauce, salt and pepper. Place meat mixture between two sheets of waxed paper, and roll into a rectangle approximately 18x8 inches. Remove top sheet. Lay out a layer of cheese slices on the meat mixture. Spread spinach mixture evenly over meat, leaving a 1/2 inch border. Roll up meat from the short end in jelly-roll style, lifting and removing paper as you go. Place loaf into an 8x4 inch loaf pan.
Bake in preheated oven for about 1 hour, or until browned and juices run clear. Serve hot or cold.