Prosciutto-Stuffed Meat Loaf

From:  Taste of Home Recipes Across America

Ingredients

• 1 cup finely chopped red onion
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 garlic cloves, minced
• 1/2 pound whole fresh mushrooms, coarsely chopped
• 3/4 teaspoon salt
• 1/2 teaspoon 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 teaspoon minced fresh thyme
• 1 1/2 pounds lean ground beef
• 3/4 pound bulk Italian sausage

Filling

• 3 ounces thinly sliced prosciutto
• 5 ounces 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

1. In a large skillet, saute the onion in oil and butter for 2 minutes.  Add garlic; cook 1 minute longer.  Add mushrooms; cook 6-8 minutes longer or until mushrooms are tender and no liquid remains.  Stir in salt and pepper.
2. In a large bowl, combine the eggs, bread crumbs, Parmesan cheese, parsley, thyme and mushroom mixture.  Crumble beef and sausage over mixture; mix well.
3. On a large piece of heavy-duty foil, pat the beef mixture into a 15 x 10 x 1-in. rectangle.  Layer the prosciutto, Havarti, basil and tomatoes to within 1 in. of edges.  Roll up jelly-roll style, starting with a short side and peeling foil away while rolling.  Seal seams and ends.
4. Place loaf seam side down in a greased 13 x 9-in. baking dish.  Bake, uncovered, at 350°F for 75-85 minutes or until no pink remains and a thermometer reads 160°F.  Let stand for 5 minutes.  Using two large spatulas, carefully transfer meat loaf to a serving platter.