Parmesan-and-Mushroom-Stuffed Meatloaf

Ingredients

• 2 tablespoons butter 
• 1 large eggs beaten
• 8 oz mushrooms fresh sliced
• 1  garlic clove minced
• 1.5 pounds ground round 
• 6 oz six-cheese blend shredded italian
• 0.5 cup italian-seasoned breadcrumbs 
• 0.3 cup milk 
• 0.5 cup parmesan cheese grated
• 0.3 teaspoon pepper freshly ground
• 1 teaspoon salt 
• 1  shallots finely chopped
• 10.5 oz bruschetta topping refrigerated
• 0.8 cup sun-dried tomatoes drained well in oil

Equipment

• bowl
• frying pan
• oven
• wax paper

Directions

1. Preheat oven to 35
2. Melt butter in a nonstick skillet over medium heat; add mushrooms, shallot, and garlic, and saut 5 minutes or until tender.
3. 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.
4. Roll up, jelly-roll fashion, starting at 1 long side and using wax paper as a guide.
5. Place meatloaf roll, seam side down, in a lightly greased 15- x 10-inch jelly-roll pan.
6. Bake at 350 for 1 hour or until center is no longer pink.
7. Remove from oven, and top with bruschetta topping.
8. Let stand 10 minutes before slicing.
9. 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.
10. Let stand at room temperature 15 minutes. Proceed with recipe as directed.