1. Pulse the bread slices in a food processor, until you have fine breadcrumbs. Transfer the breadcrumbs to a small bowl and add the milk. Stir to combine and set aside.

For the veggie and cheese stuffing:

1. Thaw the frozen spinach and place it in a colander. Using a clean dish towel or paper towels, press the spinach until most of the moisture is removed. Set aside.
2. Add a healthy splash of olive oil to a skillet and heat on medium. Add sliced mushrooms, garlic powder, salt and pepper and sauté until tender, about 5 minutes. Remove from pan and place in a small bowl.
3. Set spinach, mushrooms and cheese aside until ready to stuff meatloaf.

For the meatloaf mixture:

1. Heat the oven to 350 degrees.
2. Put the garlic cloves in a food processor and whirl until finely minced. Add the onions quarters and pulse until the onion is finely chopped.
3. Add another splash of olive oil to the same pan you cooked the mushrooms in. Heat to medium and add the garlic onion mixture, salt and pepper. Sauté until tender and just starting to color, about 5 minutes. Remove from heat and allow to cool.
4. Crumble the ground pork and beef into a large bowl. Add eggs, Worcestershire sauce, ketchup, parsley, kosher salt, pepper, breadcrumb mixture and cooled onions and garlic. Gently mix with your hands to incorporate all the ingredients. Do not over mix.
5. Line a sheet pan with a sheet of parchment paper. Separate the meat mixture and form into two balls. Flatten one of the balls into an oblong form on the sheet pan, about 1 to 1 1/2″ thick.
6. Spread the spinach over the top of the oblong, staying about 1″ inside the edge of the oval.
7. Layer the sauteed mushrooms over the spinach and top the mushrooms with slices of cheese.
8. Form another flattened oval with the second ball of meat mixture and place it over the cheese mixture. Using your fingers, seal the bottom and top meat layers together.
9. Place the meatloaf sheet pan on a rack in the middle of the oven and set a timer for 30 minutes.

For the glaze:

1. In a small bowl combine ketchup, brown sugar, Worcestershire sauce, apple cider vinegar and smoked Spanish paprika. Stir and set aside.
2. When the meatloaf has been in the oven for 30 minutes, pull it out and brush the top of the meatloaf with the glaze. Return to the oven for another 25 to 30 minutes until the internal temperature is 160 degrees F. Remove from the oven and allow to rest for 10 minutes. Slice and serve and prepare to me amazed.