Moist and delicious, this meatloaf is a hit any night of the week.
1 tablespoon extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
8 ounces mushrooms, chopped or sliced
1 teaspoon dried thyme
1½ cups breadcrumbs
2/3 cup whole milk
2 large eggs
¼ cup tomato paste
2 pounds ground meatloaf mix (1 pound ground beef round, ½ pound ground pork, ½ pound ground veal)
¼ cup chopped fresh parsley
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Nutritional information per serving based on 10 servings:
Calories 273 (40% from fat) • carb. 16g • pro. 25g fat 12g • sat. fat 7g • chol. 103mg • sod. 450mg calc. 55mg • fiber 2g
- Preheat oven to 375°F. Lightly coat a 9 x 5 x 3-inch loaf pan with cooking spray.*
- Put olive oil into a large skillet and place over medium heat. When hot, add onion, garlic, mushrooms and thyme. Cook until mush- rooms and onions are softened (onions will become translucent), about 10 to 15 min- utes. Remove from heat and let cool.
- Put the breadcrumbs, milk, eggs and tomato paste into the Cuisinart® mixing bowl. Insert flat mixing paddle. Mix on Speed 1 for 30 seconds. Add cooled mushroom/onion mix- ture, mix until combined, 15 to 20 seconds. Add ground meat, parsley, salt and pepper. Mix on Speed 2 until well combined, about 45 seconds.
- Transfer mixture to prepared loaf pan, round the top slightly. Bake in preheated oven for about 1 hour and 15 minutes; internal temperature should be 160°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 9 x 5-inch oval loaf and baked free-form on a baking sheet.