PROSCIUTTO-STUFFED MEAT LOAF

In a large skillet, sauté onion in oil and butter for 2 minutes. Add garlic; cook 1 min longer. Add mushrooms: cook 6-8 min longer or until mushrooms are tender and no liquid remains. Stir in salt and pepper. In a large bowl, combine the eggs, bread crumbs, Parmesan cheese, parsley, thyme and mushrooms mixture. Crumble beef and sausage over mixture; mix well. On a large piece of heavy-duty foil, pat beef mixture into a 15 x 10 inch rectangle. Layer the Prosciutto, Havarti, basil and tomatoes to within 1 inch of edges. Roll up jelly-roll style, starting with a short side and peeling foil away while rolling. Seal seams and ends. Place seam side down in a greased 10x9x2 inch baking dish. Bake, uncovered, at 350 for 75-85 minutes or until no pink remains and a meat thermometer reads 160*. Let stand for 5 minutes. Using two large spatulas, carefully transfer meat loaf to a serving platter.