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RECIPES/Entrees
Meatloaf with Mushrooms

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

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Recommended Servings
Makes 6 to 8 servings
COOKING
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INGREDIENTS

            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

Instructions

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.

RECIPE FACTS

Servings: Makes 6 to 8 servings

Nutritional information per serving

No nutrition information available

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