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RECIPES/Family Entrees
Meatloaf or Meatballs
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Recommended Servings
Makes a 2 pound meatloaf or 16 small meatballs
COOKING
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INGREDIENTS
2 small onions, quartered
1/2 cup loosely packed parsley leaves
2 slices day-old bread, broken in pieces
2 pounds boneless chuck, cut into 1-inch pieces*
1 ounce parmesan cheese, cut into 1/2-inch cubes
1/4 cup milk
1-1/2 teaspoons kosher salt
2 large eggs
Instructions
Preheat oven to 375°.
Insert the metal chopping blade to the Cuisinart® food processor work bowl. Place all ingredients into work bowl except for the eggs. Pulse 4 to 6 times or until desired consistency is reached, watching carefully to avoid overprocessing.
Press mixture into a large loaf pan and bake for 1-1/2 hours, until top is well browned and meat registers 175°F when tested – juices will run clear, not pink. Let stand 5 to 10 minutes in loaf pan, then loosen sides if necessary and turn out to slice. Cover and refrigerate leftovers.
Optional glaze: Combine 1/4 cup ketchup with 1 tablespoon brown sugar, and 1/2 teaspoon Dijon-style mustard. Stir until smooth. Spread evenly over meatloaf after it has baked for 45 minutes.
RECIPE FACTS

Servings: Makes a 2 pound meatloaf or 16 small meatballs

Nutritional information per serving

Calories 226 (60% from fat) • carb. 5g • pro.17g • fat 15g • sat fat 6g • chol 90mg • sod. 303mg• calc. 53mg • fiber 1g

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