1 oz. dry porcini mushrooms
1 tbsp. olive oil
1 lg. red onion, chopped
2-3 slices sourdough bread, torn in pieces
1 1/2 lbs. ground lean beef (such as sirloin or round)
1/2 lb. mild Italian sausage, casings removed
2 lg. eggs
2 cloves garlic, minced or pressed
1/3 c. minced parsley
3/4 c. grated Parmesan cheese
1/4 tsp. freshly ground pepper
Filling (ingredients follow)

Soak mushrooms in 3/4 cup hot water until soft, about 20 minutes. Squeeze and rub mushrooms to release any grit. Lift form the water; chop finely and set aside. Without disturbing the sediment in bottom of bowl, pour 1/4 cup of the water into a measuring cup; set aside. Discard the remaining water.

In an 8-10 inch frying pan over medium-high heat, stir oil and onion often until onion begins to brown, 10-12 minutes; set aside. In a blender or food processor, whirl enough bread to make 1 1/4 cups crumbs. To a large bowl, add the crumbs, mushrooms and reserved liquid, onion, beef, sausage, eggs, garlic, parsley, cheese and pepper; mix until very well blended.

On a large sheet of baking parchment or waxed paper, pat meat mixture into a 10x15-inch rectangle. Distribute filling ingredients over meat in even layers to within 1-inch of edges of parchment.

Using paper to help roll meat, lift narrow end nearest you over filling and slowly roll meat to form a cylinder. Pinch seam and ends closed to seal in filling.

Using 2 wide spatulas, transfer loaf to a 9x13 inch baking dish. Bake, uncovered, in a 350 degree oven until well browned on top, about 1 1/4 hours. With spatulas, carefully transfer to a platter. Serve meat loaf hot or cool, or cover and chill until the next day and serve cold. Cut into slices. Serves 8-10.

FILLING:

3 oz. thinly sliced prosciutto
1/2 lb. thinly sliced fontina cheese
1 1/4 c. lightly packed fresh basil leaves
1/2 c. drained and finely chopped dried tomatoes packed in oil