- 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
How to Make It
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.
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.
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.
Note: For testing purposes only, we used Buitoni Refrigerated Classic Bruschetta topping. To make ahead, prepare recipe as directed through Step Cover and chill 8 hours. Let stand at room temperature 15 minutes. Proceed with recipe as directed.