Ingredients Jump to Instructions ↓

  1. 1 C finely chopped red onion

  2. 1 TBSP olive oil

  3. 1 TBSP butter

  4. 2 garlic cloves, minced

  5. 1/2 fresh mushroom s, coarsely chopped

  6. 3/4 tsp. salt

  7. 1/2 tsp. pepper

  8. 2 egg s, lightly beaten

  9. 1 3/4 C soft sourdough bread crumbs

  10. 3/4 c grated Parmesan cheese

  11. 1/3 c minced fresh thyme

  12. 1 1/2 lean ground beef

  13. 3/4 bulk Italian sausage

  14. FILLING:

  15. 3 oz thinly slice Prosciutto

  16. 5 oz thinly sliced Havarti cheese

  17. 1 1/4 C loosely packed basil leaves, cut into thin strips

  18. 1/3 C oil -packed sun-dried tomatoes, drained and cut into strips

Instructions Jump to Ingredients ↑

  1. 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.

  2. In a large bowl, combine the eggs, bread crumbs, Parmesan cheese, parsley, thyme and mushrooms mixture. Crumble beef and sausage over mixture; mix well.

  3. 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.

  4. 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.


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