This meatloaf makes out-of-this-world sandwiches the next day (if there is any left)!
cooking spray ½ tablespoon extra virgin olive oil 4 ounces mushrooms, thinly sliced or finely chopped 1 carrot, peeled and finely chopped 1 large celery stalk, finely chopped 1 medium onion, finely chopped 1 clove garlic, finely minced 1 teaspoon thyme 2 slices firm white bread, torn into pieces ½ cup milk (can use whole, 2%, 1% or nonfat milk) 1 large egg ¾ pound ground veal ¾ pound lean ground pork or dark-meat turkey 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper
Nutritional information per serving (2 slices; made with 1% milk): Calories 312 (54% from fat) • carb.11g • pro. 24g • fat 19g • sat. fat 7g • chol.124g • sod. 329mg • calc. 60mg • fiber 1g
Place the rack in position A and preheat toaster oven to 350ºF on bake setting. Lightly coat a 6-cup loaf pan (8½ x 4½ x 2½ inches) with cooking spray. Heat the oil in a 10-inch skillet over medium heat. Add the mushrooms, carrot, celery, garlic and onion. Cook until tender, 4 to 5 minutes. Add the thyme and cook for 1 minute. Remove from the heat, transfer to a shallow bowl and let cool completely. Place the torn bread in a large bowl. Stir in the milk and egg, let stand for 2 to 3 minutes. Add the cooled cooked vegetable mixture, the ground meat, salt and pepper; mix well to combine. Pack mixture into the prepared loaf pan. Bake for 1¼ hours. Allow the meatloaf to rest in the pan for 10 minutes. Drain excess fat if necessary, turn the loaf out of the pan and slice to serve.