Prosciutto-Stuffed Meat Loaf

Saute onion in oil and butter for 2 minutes. Add garlic, cook one minute longer. Add mushrooms and cook 6 to 8 minutes or until mushrooms are tender and no liquid remains. Stir in salt and pepper.

In a bowl, combine eggs, bread crumbs, Parmesan cheese, parsley, thyme and mushroom 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 13 x 9 inch baking dish. Bake uncovered, at 350 degrees F for 75 to 85 minutes or until no pink remains. Using two large spatulas, carefully transfer meat to a serving platter.