Meat Loaf Florentine with Mushroom Sauce

MEATLOAF
1 Egg slightly beaten
1 1/2 cups fresh breadcrumbs
1 cup milk
1 10oz package frozen spinach, well drained and chopped
2 TBSP Soy Sauce
1/4 tsp Tabasco
1/2 cup chopped onion or shallot
1 lb ground sirloin
1 lb Owens sausage (Bob Wilson)

Combine all ingredients except spinach. Pat meat mixture out into a rectangle. Distribute the drained chopped spinach over the meat and roll up and place into a 9 x 5 loaf pan and bake at 350 degrees for 1 1/2 hours. Serves 6

MUSHROOM SAUCE
5 or 6 fresh mushrooms sliced very thin or 3 oz can of sliced mushrooms
1 TBSP Butter
1 TBSP Flour
1/4 cup wine, stock or milk
1 cup sour cream
2 TBSP snipped chives
pinch of dill weed

If using fresh mushrooms, saute in the tablespoon of butter until soft and sprinkle flour over to make a blond roux. If using canned mushrooms, drain them and add them to the roux. Stir in the 1/4 cup of liquid and the sour cream, cook over medium until thick (DO NOT BOIL) Stir in spices. Serve over slices of meatloaf.