Melty mozzerella and mushrooms make this a meatloaf that the whole family will enjoy. Best with turkey or ground beef and pairs perfectly with mashed potatoes or cauliflower for the ultimate low carb dinner.
Preheat oven to 350 degrees.
In a large bowl, using your hands, mix together the meat, eggs, breadcrumbs and salt/pepper.
Move meat mixture to a large piece of wax paper. Cover with another large piece of wax paper. Roll mixture out into a rectangle shape about 1/4 inch thick. Be sure that it's even and not too thin.
Remove the top sheet of wax paper. Spread 3/4 of the jar of tomato paste onto the rolled out meat. Cover with 3/4 cup of mozzarella and all of the mushrooms. Leave an inch of space around the edges. Save the rest of the paste and mozzarella for later.
Starting at on end, roll the mixture and place in your baking pan seam side down. Tuck in the edges and make sure there are no open spots where the cheese can leak out. Keep some water nearby and dip your fingers in as you work the meat, it will keep it from sticking to you.
Bake for 30 minutes. Remove from over and spread the remaining tomato paste to the top and cover with remaining cheese. Bake until cheese is melted, about 10-15 minutes.