When I was growing up, meatloaf was considered a practical weeknight dish, often used to clear out leftover vegetables and bread. Maybe a few carrots, an onion, some celery and mushroom caps would be liberated from the back of the crisper drawer, finely diced and quickly sauteed. Breadcrumbs were made with leftover heels of bread; an egg or two were added to bind the ground beef, sauteed vegetables and breadcrumbs.

Decades ago, I couldn’t imagine that meatloaf would turn into a party dish or be listed as a menu item at many posh restaurants. Here’s a recipe for a swanky turkey and sausage version with sidekicks and filling. It can be served hot or cold.

Yield: 8 to 10 servings

INGREDIENTS

1 tablespoon olive oil

1 tablespoon butter

1 small red onion, chopped

2 large garlic cloves, minced

8 ounces roughly chopped fresh mushrooms

Salt and pepper to taste

1 3/4 cups fresh sourdough breadcrumbs, see cook’s note

1 1/2 pounds ground turkey

3/4 pound sweet Italian sausage or turkey sweet Italian sausage, casings removed and discarded

2 eggs

1/3 cup minced fresh parsley

3/4 cup grated Parmesan cheese

1 teaspoon minced fresh thyme or 1/2 teaspoon dried

Filling:

3 ounces sliced prosciutto

1/2 pound thinly sliced havarti cheese

1 1/4 cups fresh basil, cut into thin strips

1/3 cup drained sun-dried tomatoes, cut into strips

Optional garnish: Sprigs of fresh basil

Cook’s note: To make fresh breadcrumbs, tear the bread into quarters and place in food processor fitted with the metal blade. Pulse on and off until medium-size crumbs are formed. If preparing the meatloaf in advance, be sure the cooked mixture is completely cool before blending it with the meat. Refrigerate.

DIRECTIONS

1. Place the oven rack in middle position. Preheat oven to 350 degrees. For easiest cleanup, line a rimmed baking sheet with parchment paper. Aluminum foil will work, but you must remove the meatloaf from the pan within 4 or 5 minutes of taking it from the oven, otherwise it may stick to the foil.

2. Heat oil and butter in a large skillet. Add onion and cook on medium-high heat until softened, about 4 minutes. Add garlic and mushrooms; cook until mushrooms are softened and liquid has evaporated. Season to taste with salt and pepper. Set aside.

3. In a large bowl, combine crumbs, mushroom mixture, turkey, sausage, eggs, parsley, Parmesan cheese, thyme and a little pepper. Gently mix by hand.

4. Gently pat meat mixture into a 10-by-15-inch rectangle on a sheet of waxed paper. With the longer side facing you, layer the filling ingredients on the bottom two-thirds of the meat. As you roll up the loaf, the filling tends to roll toward the top, so leave that portion empty. Using the waxed paper as a brace, start rolling up the loaf starting with the edge closest to you. Be sure not to roll up the waxed paper in the meat mixture. Once it is rolled up, seal the ends and press down lightly to seal the lengthwise seam. Place on the prepared rimmed baking sheet adjacent to the roll and transfer it, seam-side down, onto the pan. Discard the waxed paper. Bake, uncovered, in a preheated, 350-degree oven for 65 minutes.

5. Serve hot or cold. If serving hot, it is best to let it cool for 10 minutes before cutting into slices. If serving cold, cut into thin slices and serve on sourdough garlic toast topped with a little grated Parmesan cheese. If desired, garnish the platter with sprigs of fresh basil.

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.