Rolled Meatloaf

Ingredients

1 cup finely diced mushrooms
1/2 cup each finely diced: red pepper, zucchini and onions
(note dice it small enough and kids don't notice it lol)
1 tsp minced garlic
1/4 tsp dried basil
1 1/2 lbs extra-lean ground beef
1 cup fresh whole wheat bread crumbs (put a few slices of bread in your food processor) OR use
1/2 cup dry unseasoned bread crumbs
1/4 cup + 2 tbsp BBQ sauce
1 pk hamburger seasoning mix (Club House Superburger)
1 egg
1/4 cup chopped fresh parsley
1/4 tsp freshly ground black pepper
1/2 cup packed shredded light Monterey Jack, provolone or mozza cheese

Directions:

Preheat oven to 375F. Spray a medium, non stick skillet with cooking spray. Add mushrooms, red pepper, zucchini, onions and garlic. Cook and stir over medium high heat until veggies are tender. Add basil and cook one minute more. Remove from heat and set aside.

In a large bowl, combine ground beef, bread crumbs, 1/4 cup BBQ sauce, Superburger mix, egg, parsley and pepper. Mix well using your hands.

On a large sheet of waxed paper, form meat mixture into a 10 x 12 inch rectangle. Make sure edges are nice and straight, not jagged. spread veggie filling over meat, leaving about 1/2 inch border. Sprinkle with cheese. Roll up meat loaf from the short end, lifting the waxed paper to help get it started. Roll it as tightly as you can and pinch the seam closed.

Transfer meat to a broiler pain that's been sprayed with cooking spray. Bake for 40 minutes. Remove from the oven and spread the remaining 2 tbsp of bbq sauce over the top. return to the oven and bake for 10 more minutes or until the meat is cooked through and a meat thermo registers 160F.

Let meatloaf stand for 5 minutes before slicing.