Entrees
Meatloaf with Mushrooms (2 lbs) (standmixer)
Makes 8 to 10 servings
Meatloaf with Mushrooms (2 lbs) (standmixer)
Makes 8 to 10 servings
Moist and delicious, this meatloaf is a hit any night of the week.
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
carb. 16g
pro. 25g fat 12g
sat. fat 7g
chol. 103mg
sod. 450mg calc. 55mg
fiber 2g
Ingredients
- 1tablespoon extra virgin olive oil
- 1small onion, finely chopped
- 2garlic cloves, finely chopped
- 8ounces mushrooms, chopped or sliced
- 1teaspoon dried thyme
- 1½cups breadcrumbs
- ⅔cup whole milk
- 2large eggs
- ¼cup tomato paste
- 2pounds ground meatloaf mix (1 pound ground beef round, ½ pound ground pork, ½ pound ground veal)
- ¼cup chopped fresh parsley
- 1teaspoon kosher salt
- ½teaspoon freshly ground black pepper
Preparation
- 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.
