Prosciutto-Stuffed Meat Loaf

Ingredients

1 cup finely chopped red onion

1 TBSP olive oil

1 TBSP butter

2 garlic cloves, minced

1/2 pound whole fresh mushrooms, coarsely chopped

3/4 tsp salt

1/2 tsp pepper

2 eggs, lightly beaten

1 3/4 cups soft sourdough bread crumbs

3/4 cup grated Parmesan cheese

1/3 cup minced fresh parsley

1 tsp minced fresh thyme

1 1/2 pounds lean ground beef

3/4 pound bulk Italian sausage

Filling

3 oz thinly sliced prosciutto

5 oz thinly sliced Havarti cheese

1 1/4 cups loosely packed basil leaves, cut into thin strips

1/3 cup oil packed sun dried tomatoes drained and cut into strips

Directions

In a large skillet, saute onion in oil and butter for 2 minutes. Add garlic, cook 1 minute longer. Add mushrooms, cook 6-8 minutes longer or until they are tender and no liquid remains. Stir in salt and pepper.
In a large bowl, combine eggs, bread crumbs, cheese, parsley, thyme, and mushroom mixture. Crumble beef and sausage over mixture, mix well.
On a large piece of heavy duty foil, pat mixture into a 15X10 rectangle. Layer the proscuitto, cheese, basil, and tomatoes to within 1 inch of edge. Roll up jelly-roll style, starting with short side and peeling foil away while rolling. Seal seams and ends.
Place seam side down in a greased 13 X 9 baking dish. Bake uncovered at 350 degrees for 75-85 minutes or until no pink remains and a meat thermometer reads 160 degrees. Let stand for 5 minutes. Transfer meat to serving platter.

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