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Meatloaf with Mushrooms

This meatloaf is certain to become a family favorite. Sliced leftovers make great sandwiches.

Recommended Servings
Makes two meatloaves, 8½x4½x2½ inches each, 16 to 20 servings

            cooking spray

1½       tablespoons extra virgin olive oil

12        ounces mushrooms, chopped or sliced

1½       cups chopped onion

3-4      cloves garlic, peeled and finely chopped

2½       teaspoons thyme

2¼       cups fresh breadcrumbs (made from day-old crusty French bread)

1          cup milk (whole, reduced fat, lowfat, or fat free)

3          large eggs

6          tablespoons tomato paste (unsalted if available)

3          pounds ground meatloaf mix (1½ pounds ground round, ¾ pound ground pork, ¾ pound ground veal)

6          tablespoons chopped fresh parsley

1½       teaspoons kosher salt

¾         teaspoon freshly ground pepper


Preheat oven to 375°F. Lightly coat two 8½x4½x2½-inch loaf pans* with cooking spray.

Heat olive oil in a 12-inch skillet over medium heat. When hot, add mushrooms, onion, garlic, and thyme. Cook until mushrooms and onions are softened (onions will become translucent), about 4 to 5 minutes. Remove from heat and let cool.

Place breadcrumbs, milk, eggs, and tomato paste in the Cuisinart™ mixing bowl. Insert flat mixing paddle. Turn to speed 3 and mix for 30 seconds. Add cooled mushroom/onion mixture, mix until combined, 15 to 20 seconds. Add ground meat, parsley, salt, and pepper. Continue to mix on speed 3 until well combined, about 45 seconds. Transfer mixture to the prepared loaf pans, rounding the top slightly.

Bake in preheated 375°F oven for 1 hour; meatloaf is done when internal temperature is 170°F when tested with an instant-read thermometer. Let meatloaf rest 10 minutes before removing from pan slicing.

*May also be formed into oval loaves and baked in a 13x9x2-inch roasting pan.


Servings: Makes two meatloaves, 8½x4½x2½ inches each, 16 to 20 servings

Nutritional information per serving

No nutrition information available

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