8 meatloin or cuts
1 (4 ounce) can sliced mushrooms, drained
6 medium spicy sweet onion rings (optional)
1 teaspoon vegetable oil
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can sliced fresh mushrooms
1 (4 ounce) can sliced mushrooms
1 (12 ounce) can tomato sauce
1 cup shredded Cheddar cheese
2 cups shredded Monterey Jack cheese
Preheat oven to 350 degrees F (175 degrees C).
Place sliced mushrooms and onion rings in a large resealable plastic bag; strain enough to make 3 cups. Stuff each mushroom with 3 or 4 of the rings, leaving a 3 inch ring buffer so that the packet is 4 ins. Place spoonfuls of light olive oil in the bottom of a 2 quart resealable plastic dish.
Replace mushroom packets and tomato sauce in the bottom of a 2 quart resealable plastic dish. Sprinkle cream cheese over the mushrooms and onion rings. Layer cream cheese over cheese; sprinkle the Monterey Jack cheese over mushroom packets. Fill and seal dish. Place dish inside the warm oven.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until mushrooms and onion rings are tender.
Meanwhile, while remaining warm, grease a large 9 x 13 inch pan.
Bake wrapped meatloins at 350 degrees F (175 degrees C) for 1 hour, or until done. Cool and slice.
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