READY IN: 1hr 30minsYIELD: 1 meatloaf
1 (8 ounce) packagesliced fresh mushrooms
1shallot, finely chopped
1garlic clove, minced
1 1⁄2 lbsground round
1⁄2 cupItalian seasoned breadcrumbs
1⁄2 cupparmesan cheese, grated
1⁄4 teaspoonground pepper
1 1⁄2 cupsItalian cheese blend, shredded
3⁄4 cupsun-dried tomato packed in oil, well drained
Serving Size: 1 (213) g
Servings Per Recipe:6
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 %
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.
Source: Read Full Article