Mushroom Filled Meat Loaf

1-1/2 pounds ground beef
1/2 cup milk
1 egg, fork beaten
2 slices soft white bread, torn into small pieces
2 teaspoons parsley flakes
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
2 tablespoons Butter Flavor CRISCO Stick or 2 tablespoons Butter Flavor CRISCO all-vegetable shortening
1/2 cup chopped onion
1 can (4 ounces) sliced mushrooms, drained
Glaze (optional) : 4 tablespoons steak sauce

Preheat oven to 350ºF. In large mixing bowl combine beef, milk, egg, bread pieces, parsley flakes, Worcestershire sauce, salt, pepper and garlic powder. Set aside. Chill until ready to shape and fill.
In small skillet melt Butter Flavor Crisco. Add onion and mushrooms. Cook and stir over medium heat until onion is tender. Set aside.
On wax paper, pat chilled beef mixture evenly into 10 x 8-inch rectangle. Spread mushroom mixture over beef to within 1 inch of edges. Roll up rectangle tightly, beginning with shorter edge, using wax paper to lift. Press edges and ends to seal. Place loaf seam side down in 9 x 5 x 3-inch loaf pan. Bake at 350ºF for 1 to 1-1/4 hours, or until set and center no longer pink. Let stand 10 minutes before slicing and serving.