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Meatloaf with Mushrooms

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

Recommended Servings
Makes 6 to 8 servings

            cooking spray

1          tablespoon extra virgin olive oil

8          ounces mushrooms chopped or sliced

1          cup chopped onion

2          cloves garlic, peeled and finely chopped

1½       teaspoons thyme

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

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

2          large eggs

¼         cup tomato paste (unsalted if available)

2          pounds ground meatloaf mix (1 pound ground round, ½ pound ground pork, ½ pound ground veal)

¼         cup chopped fresh parsley

1          teaspoon kosher salt

½         teaspoon freshly ground pepper


Preheat oven to 375°F. Lightly coat a 9x5x3 -inch loaf pan* 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 into the Cuisinart™ mixing bowl. Insert the 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 pan, 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 or slicing.

*May also be formed into a 9x5 oval loaf and baked in a 13x9x2-inch roasting pan.


Servings: Makes 6 to 8 servings

Nutritional information per serving

No nutrition information available

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