Italian Meatloaf with Mushrooms and Scamorza

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Meatloaf with Mushrooms and Scamorza
Polpettone con Funghi e Scamorza

Oven at 350 for 30 min.

½ lb. of Ground Meat or Chicken-turkey
2 Eggs
1 medium potato raw grated
2 Tbsp. Parmigiano grated
1 Tbsp. fresh or dry parsley
1 slice of stale bread
Milk for bread
1.2 cup of breadcrumbs

Filling:
½ lb. of Mushrooms fresh or frozen
½ cup of Olive Oil
1-2 garlic cloves chopped
1 tsp. Fresh or dry parsley
1 Scamorza or Mozzarella

To prepare the meatloaf, in a bowl add the ground meat, eggs, grate the potato on the small side grater, adding this raw potato will soften the meatloaf.

Take your stale bread, place it in a bowl with milk of any kind , you want to wet it so it gets soft to crumble into the meat. Add your chopped parsley, parmigiano, salt and pepper.
Mix everything with your hands so as to make the dough smooth, set aside.

Meanwhile in a non-stick pan heat the chopped garlic with olive oil, add your cut mushrooms fresh or frozen ones, add salt an pepper at the end ( this will keep your mushrooms from getting dark) add the chopped parsley when cooled, set aside.

Take your scamorza cheese or mozzarella slice into thick slices.
Spread your meat onto a sheet of parchment paper , top with another piece of paper and roll out into a rectangle, when rolled out add the mushroom mix, add your scamorza.

Take your parchment paper this will help you roll the meatloaf.

You can place the meatloaf with the parchment paper onto a non stick oven sheet and cook it with the paper.

I didn't use this method, but place in right onto the non stick oven pan , topped the loaf with
A piece of aluminium paper which i took off and let if get golden.