|Zucchini||1 Cup (16 tbs), shredded|
|Mushrooms||1 Cup (16 tbs), sliced (fresh)|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
|Italian seasoning||1 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Ground pork||1 Pound|
|Bulk hot italian sausage||1⁄2 Pound|
|Seasoned bread crumbs||1⁄3 Cup (5.33 tbs), dry|
Place zucchini and mushrooms in small bowl.
Microwave at High 2 minutes.
Stir in cheese, Italian seasoning, garlic powder and pepper.
In medium bowl mix pork and sausage.
Place on large piece of wax paper.
Press into 15 x 7-in rectangle.
Sprinkle with zucchini-mushroom mixture.
Roll up tightly from short side by lifting paper and rolling until completely rolled up.
Smooth seam and sides.
Place butter in small bowl.
Microwave at High 30 to 45 seconds, or until butter melts.
In pie plate or on wax paper mix bread crumbs with paprika.
Brush pork loaf with melted butter, then coat with crumbs.
Place on wax paper-lined tray.
Freeze until firm.
Wrap, label and freeze no longer than 2 months.
To serve, unwrap and place on roasting rack.
Cover with wax paper.
Microwave at High 3 minutes.
Reduce power to 50% (Medium).
Microwave 36 to 41 minutes, or until internal temperature reaches 165° F.
when checked in several places, rotating rack 4 or 5 times during cooking.
Shield ends with foil during last half of cooking time, if necessary.