Entrees
Meatloaf
Meatloaf
Makes a 2 pound meatloaf or 16 small meatballs
Nutritional information per serving: Calories 226 (60% from fat)
carb. 5g
pro.17g
fat 15g
sat fat 6g
chol 90mg
sod. 303mg
calc. 53mg
fiber 1g
carb. 5g
pro.17g
fat 15g
sat fat 6g
chol 90mg
sod. 303mg
calc. 53mg
fiber 1g
Ingredients
- 2 small onions, cut into quarters
- ½ cup loosely packed parsley leaves
- 2 slices day-old bread, broken in pieces
- 2 pounds boneless chuck, cut into 1-inch pieces
- 1 ounce parmesan cheese, cut into ½-inch cubes
- ¼ cup milk
- 1½ teaspoons kosher salt
- 2 large eggs, lightly beaten
Preparation
- Preheat oven to 375°. Insert the metal chopping blade to the work bowl of a Cuisinart® Food Processor.
- Add the onions and pulse to chop, about 8 to 10 times to finely chop. Place the remaining ingredients into work bowl except for the eggs. Pulse 6 to 8 times or until desired consistency is reached, watching carefully to avoid overprocessing. Add the eggs and pulse to fully incorporate.
- Press mixture into a large loaf pan and bake for 1½ hours, until top is well browned and meat registers 175°F when tested – juices will run clear, not pink. Let stand 5 to 10 minutes in loaf pan, then loosen sides if necessary and turn out to slice.
- Cover and refrigerate leftovers. Optional glaze: Combine ¼ cup ketchup with 1 tablespoon brown sugar, and ½ teaspoon Dijon-style mustard. Stir until smooth.
- Spread evenly over meatloaf after it has baked for 45 minutes.
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