This meatloaf is certain to become a family favorite. Sliced leftovers make great sandwiches.
1½ tablespoons extra virgin olive oil
12 ounces mushrooms, chopped or sliced
1½ cups chopped onion
3-4 cloves garlic, peeled and finely chopped
2½ teaspoons thyme
2¼ cups fresh breadcrumbs (made from day-old crusty French bread)
1 cup milk (whole, reduced fat, lowfat, or fat free)
3 large eggs
6 tablespoons tomato paste (unsalted if available)
3 pounds ground meatloaf mix (1½ pounds ground round, ¾ pound ground pork, ¾ pound ground veal)
6 tablespoons chopped fresh parsley
1½ teaspoons kosher salt
¾ teaspoon freshly ground pepper
No nutrition information available
Preheat oven to 375°F. Lightly coat two 8½x4½x2½-inch loaf pans* 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 in the Cuisinart™ mixing bowl. Insert 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 pans, 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 slicing.
*May also be formed into oval loaves and baked in a 13x9x2-inch roasting pan.
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