Parmesan-and-Mushroom-Stuffed Meatloaf |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Ingredients:
2 tablespoons butter |
1 (8-oz.) package sliced fresh mushrooms |
1 shallot, finely chopped |
1 garlic clove, minced |
1 1/2 pounds ground round |
1/2 cup italian-seasoned breadcrumbs |
1/2 cup grated parmesan cheese |
1/4 cup milk |
1 large egg, beaten |
1 teaspoon salt |
1/4 teaspoon freshly ground pepper |
wax paper |
1 1/2 cups (6 oz.) shredded italian six-cheese blend |
3/4 cup sun-dried tomatoes in oil, well drained |
1 (10 1/2-oz.) container refrigerated bruschetta topping |
Directions:
1. Preheat oven to 350°. Melt butter in a nonstick skillet over medium heat; add mushrooms, shallot, and garlic, and sauté 5 minutes or until tender.
2. Gently stir together ground round and next 6 ingredients in a large bowl just until combined. Shape mixture into a 14- x 10-inch rectangle on a sheet of wax paper. Top with mushroom mixture, cheese, and tomatoes, leaving a 1 1/2-inch border on all sides. Roll up, jelly-roll fashion, starting at 1 long side and using wax paper as a guide. Place meatloaf roll, seam side down, in a lightly greased 15- x 10-inch jelly-roll pan.
3. Bake at 350° for 1 hour or until center is no longer pink. Remove from oven, and top with bruschetta topping. Let stand 10 minutes before slicing.
4. Note: For testing purposes only, we used Buitoni Refrigerated Classic Bruschetta topping. To make ahead, prepare recipe as directed through Step 2. Cover and chill 8 hours. Let stand at room temperature 15 minutes. Proceed with recipe as directed.
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