Italian Meat Roll-Up

I have to tell the truth here and admit that I didn't just make this one. But I DID make it a little while back and forgot to blog the recipe and can't seem to find a picture. Regardless, I wanted to post it because I remember how yummy it was.  Beginning cooks: it takes a little practice to make this one look pretty. But if you aren't expecting guests, isn't it about how it tastes anyway? I'm pretty certain this recipe was inspired by something that I saw in Better Homes & Gardens so if you think I stole the recipe from somewhere, please let me know!

Italian Meat Roll-Up 
makes 8 servings

Ingredients:

• 4  oz.  pancetta, chopped
• 2  cups  chopped portobella mushrooms
• 2  cups  fresh mozzarella cheese, cubed
• 1/2  cup  oil-packed dried tomatoes, drained and chopped
• 2    eggs, lightly beaten
• 1/2  cup  chicken broth
• 2  cups  soft bread crumbs
• 1/2  cup  Romano cheese, finely shredded
• 2  cloves  garlic, minced
• 1  tsp.  Italian seasoning, crushed
• 1  lb.  uncooked ground turkey
• 8  oz.  bulk Italian sausage
• Fresh oregano

1. Preheat oven to 350 degrees. In large skillet, cook pancetta until crisp; remove from skillet with slotted spoon and drain on paper towels. Drain all but 1 Tbsp. drippings from skillet. Cook mushrooms in drippings until tender and all liquid has evaporated; cool.
2. For filling, in medium bowl combine pancetta, mushrooms, mozzarella, and dried tomatoes; set aside.
3. In large bowl combine eggs and chicken broth. Stir in bread crumbs, Romano cheese, garlic, Italian seasoning, and 1/2 tsp. salt. Stir in turkey and sausage.
4. On heavy-duty foil or parchment, pat meat mixture into a 9x12-inch rectangle. Evenly sprinkle filling on meat mixture. From one long end of foil or parchment, begin rolling the meat mixture jelly-roll-style. Transfer the roll, seam side down, to a 15x10x1-inch baking pan.
5. Bake, uncovered, for 1 hour or until a thermometer inserted into the center of the loaf reads 160 degrees. Let stand 10 minutes before slicing. Top with oregano.