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Parmesan-and-Mushroom-Stuffed Meatloaf

Prep time 30 mins
Cook time 5 mins
Bake time 1 hr
Stand time 10 mins
Yield Makes 6 servings

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

How to Make It

  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 Cover and chill 8 hours. Let stand at room temperature 15 minutes. Proceed with recipe as directed.