Stuffed Meatloaf with Phyllo Pastry Crust

• 1-1/2 lbs (.7 kg). ground round
• 1 egg
• 1 tbsp (15 ml). Worcestershire sauce
• lots of garlic powder
• pepper to your taste
• 1/2 cup (125 ml) sliced mushrooms fresh or canned (drained)
• 1/2 cup (125 ml) grated mozzeralla cheese
• 1/3 cup (80 ml) seasoned bread crumbs
• 1 sheet of thawed Phyllo pastry

1. Mix hamburger with bread crumbs, seasonings and egg.
2. Spread out flat to form an oblong shape.
3. Put mushrooms and cheese all over the top of this.
4. Roll the meatloaf up starting at the narrow end; be sure to pinch shut any cracks, you want this to be sealed real good.
5. Wrap the pastry crust completely around the meatloaf.
6. Place this in a greased 1-1/2 quarts (1425 ml) loaf pan (seam side down).
7. Bake at 375 degrees (200 C.) for 45 minutes or until the crust is nice and brown.
8. When you slice this each piece will have the mushrooms and cheese.

ground round, egg, worcestershire sauce, lots of garlic powder, pepper, mushrooms, mozzeralla cheese, bread crumbs, pastry

Taken from online-cookbook.com/goto/cook/rpage/00100C (may not work)