Meatloaf with MushroomsCuisinart Original Recipe
This meatloaf is certain to become a family favorite. Sliced leftovers make great sandwiches."
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)
2⁄3 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.