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Parmesan and Mushroom Stuffed Meatloaf

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Parmesan and Mushroom Stuffed Meatloaf

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Ingredients

  • 2 tablespoons butter
  • 1 (8 oz) package slived fresh mushrooms
  • 1 shallot, finely chopped
  • 1 garlic , minced
  • 1 1/2 lb. ground round
  • 1/2 cup Italian seasoned bread crumbs (plain with garlic powder and parsley)
  • 1/2 cup grated parmesan
  • 1/4 cup milk
  • 1 large egg, beaten
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups (6 oz) shredded Italian blend cheese
  • 3/4 cup sundried tomatoes in oil, drained
  • 1 (10 1/2 oz) container refridgerated brushetta topping

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 350. Melt butter in skillet over med heat. Add mushrooms, shallot and garlic. Saute 5 minutes or until tender.

2. Gently stir ground round and breadcrumbs, parmesan, milk, egg, salt, and papper. Shape mixture into a 14 x 10 inmch rectangle on wax paper. Top with mushroom mixture, cheese and tomatoes leaving a 1 1/2 inch border on all sides. Roll up, starting at 1 long side and using wax paper as guide. Place roll, seamside down, in a lightly greased 15x10 inch pan.

3. Bake 1 hour or until center not pink. Top with brushetta and let stand 10 minutes.

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