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.
I omitted the mushrooms and used a sun dried tomato spread mixed into the meat instead of the whole sun dried tomato. I also used a meatloaf mix (beef,veal, pork) instead of the ground beef. It was delicious!
I saw this recipe in an old Southern Living mag @ the Hair Salon. Looked it up online when I came home. Made it for dinner and everyone LOVED it and have asked for a copy of the recipe. Said it was "a Keeper".
Thanks for keeping the recipes online.
My husband and I love this meatloaf! So moist and flavorful. (I did subsitute Panko for the breadcrumbs.) All the steps may seem rather time consuming but it is well worth it. And it's great to make the night before then pop in the oven when you get home from work. This is one that I will make over and over, and will serve to company as well.