Shelly's Recipe

MEATLOAF STUFFED WITH MUSHROOMS, HERBS AND CHEESE

Category: Meatloaf

2 lbs ground beef
2 eggs, slightly beaten
1 (8 oz) can tomato sauce
1/2 cup bread crumbs
1 clove garlic, crushed
1 tsp chopped parsley
1/2 tsp chopped basil and oregano
Dash Worcestershire and Tabasco sauces
Salt and pepper, to taste

Filling
8 oz shredded mozzarella cheese
1/2 cup grated parmesan cheese, additional for top
1/2 cup crumbled feta cheese
4 oz sliced mushrooms
1 small yellow onion, chopped
1 1/2 oz sun-dried tomatoes

Pour boiling water over dried tomatoes and let sit for 5 minutes or until soft. Chop into small pieces. Combine the meatloaf ingredients in a large bowl and turn onto a large piece of foil or waxed paper. Pat down into a rectangular shape.

Top with cheese, leaving a two inch margin around the meat. Arrange sliced mushrooms and onions on top. Sprinkle with tomatoes, feta and parmesan cheeses over the filling. Starting at the bottom of the rectangle, roll the meat away from you, lifting the foil as your roll. Be sure to seal the edges and the end. Slip unto a jelly-roll pan to bake. Sprinkle with reserved cheese on top. Bake at 350 for 1 hour. Serves 6-8