Parmesan-And-Mushroom-Stuffed Meatloaf

• 2 tablespoons butter
• 1 (8-oz.) package sliced fresh mushrooms
• 1 shallot, finely chopped
• 1 garlic clove, minced
• 1 1/2 pounds ground round
• 1/2 cup Italian-seasoned breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup milk
• 1 large egg, beaten
• 1 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• Wax paper
• 1 1/2 cups (6 oz.) shredded Italian six-cheese blend
• 3/4 cup sun-dried tomatoes in oil, well drained
• 1 (10 1/2-oz.) container refrigerated bruschetta topping

1. Preheat oven to 350u0b0. Melt butter in a nonstick skillet over medium heat; add mushrooms, shallot, and garlic, and saute 5 minutes or until tender.
2. 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.
3. Bake at 350u0b0 for 1 hour or until center is no longer pink. Remove from oven, and top with bruschetta topping. Let stand 10 minutes before slicing.
4. 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.

butter, mushrooms, shallot, garlic, ground round, italianseasoned breadcrumbs, parmesan cheese, milk, egg, salt, freshly ground pepper, wax paper, italian sixcheese, tomatoes

Taken from www.myrecipes.com/recipe/parmesan-and-mushroom-stuffed-meatloaf (may not work)