Meatloaf with Mushrooms (2 lbs) (standmixer)

Cuisinart original

Moist and delicious, this meatloaf is a hit any night of the week.


Makes 8 to 10 servings


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

⅔            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

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


  1. Preheat oven to 375°F. Lightly coat a 9 x 5 x 3-inch loaf pan with cooking spray.*
  2. 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.
  3. 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.
  4. 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.