Parmesan and Mushroom-Stuffed Meatloaf

READY IN: 1hr 30minsYIELD: 1 meatloaf

INGREDIENTS

  • 2tablespoonsbutter
  • 1 (8 ounce) packagesliced fresh mushrooms
  • 1shallot, finely chopped
  • 1garlic clove, minced
  • 1 12 lbsground round
  • 12 cupItalian seasoned breadcrumbs
  • 12 cupparmesan cheese, grated
  • 14 cupmilk
  • 1egg, beaten
  • 1teaspoonsalt
  • 14 teaspoonground pepper
  • 1 12 cupsItalian cheese blend, shredded
  • 34 cupsun-dried tomato packed in oil, well drained
  • NUTRITION INFO

    Serving Size: 1 (213) g

    Servings Per Recipe:6

    Calories: 455.9

    Calories from Fat 294 g 65 %

    Total Fat 32.7 g 50 %

    Saturated Fat 13.5 g 67 %

    Cholesterol 130.5 mg 43 %

    Sodium 856.5 mg 35 %

    Total Carbohydrate13 g 4 %

    Dietary Fiber 1.7 g 6 %

    Sugars 1.5 g 5 %

    Protein 27.6 g 55 %

    DIRECTIONS

  • One more ingredient which Food.com could not recognize in ingredient list: 1 (10-1/2 oz) container Bruschetta topping. Such as Buitoni Refrigerated Classic Bruschetta topping.
  • Preheat oven to 350 degrees. Melt butter in a nonstick skillet over medium heat; add mushrooms, shallot, and garlic, and saute 5 minutes or until tender.
  • Gently stir together ground round and next 6 ingredients in a large bowl just until combined. Shaped 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.
  • Bale at 350 degrees for 1 hour or until center is no longer pink. Remove from oven, and top with bruschetta topping. Let stand 10 minutes before slicing.
  • To make ahead, prepare recipe as directed through step 2. Cover and chill 8 hours. Let stand at room temperature 15 minutes. Proceed with recipe as directed.
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