|Soft bread crumbs||1 Cup (16 tbs)|
|Finely chopped onion||1⁄3 Cup (5.33 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Egg||1 , slightly beaten|
|Lean ground beef||1⁄2 Pound|
|Lean ground pork||1⁄2 Pound|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|Canned mushroom stems and pieces||4 Ounce, drained|
|Seasoned mashed potatoes||1 1⁄2 Cup (24 tbs) (Use Leftover, Made Freshly Or From Packaged Instant Potatoes)|
In a large mixing bowl combine bread crumbs, onion, salt, pepper, milk and egg; mix thoroughly using a rubber spatula.
Crumble the ground meats into the bread crumb mixture and gently mix until thoroughly combined.
In a shallow, heat-resistant, non-metallic baking dish shape about one-third of meat mixture into a 4x6-inch rectangle.
Sprinkle meat with half of shredded cheese.
Arrange mushroom pieces over cheese, leaving about 1/2 inch border around edges.
Sprinkle with remaining cheese.
Carefully shape the remaining meat mixture over cheese and mushrooms, carefully sealing the edges.
Heat, uncovered, on full power 9 minutes or until almost done.
With a spatula frost the meat loaf with mashed potatoes, completely covering the top and sides.
If desired sprinkle with paprika.
Heat, uncovered, on roast for 4 to 5 minutes or until potatoes are hot and meat is completely cooked.
Allow to stand at room temperature 4 minutes before slicing.