Parmesan-And-Mushroom-Stuffed Meatloaf Recipe

Name: Parmesan-And-Mushroom-Stuffed Meatloaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 350u00b0. 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 350u00b0 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.

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons butter, 1 (8-oz.) package sliced fresh mushrooms, 1 shallot, finely chopped, 1 garlic clove, minced, and more.

Yes, Parmesan-And-Mushroom-Stuffed Meatloaf falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Parmesan-And-Mushroom-Stuffed Meatloaf

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