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Entrees
Makes 6 servings (12 slices)
This meatloaf makes out-of-this-world sandwiches the next day (if there is any left)!
cooking spray ½ tablespoon extra virgin olive oil 4 ounces mushrooms, thinly sliced or finely chopped 1 carrot, peeled and finely chopped 1 large celery stalk, finely chopped 1 medium onion, finely chopped 1 clove garlic, finely minced 1 teaspoon thyme 2 slices firm white bread, torn into pieces ½ cup milk (can use whole, 2%, 1% or nonfat milk) 1 large egg ¾ pound ground veal ¾ pound lean ground pork or dark-meat turkey 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper
Place the rack in position A and preheat toaster oven to 350ºF on bake setting. Lightly coat a 6-cup loaf pan (8½ x 4½ x 2½ inches) with cooking spray. Heat the oil in a 10-inch skillet over medium heat. Add the mushrooms, carrot, celery, garlic and onion. Cook until tender, 4 to 5 minutes. Add the thyme and cook for 1 minute. Remove from the heat, transfer to a shallow bowl and let cool completely. Place the torn bread in a large bowl. Stir in the milk and egg, let stand for 2 to 3 minutes. Add the cooled cooked vegetable mixture, the ground meat, salt and pepper; mix well to combine. Pack mixture into the prepared loaf pan. Bake for 1¼ hours. Allow the meatloaf to rest in the pan for 10 minutes. Drain excess fat if necessary, turn the loaf out of the pan and slice to serve.
Moist and delicious, this meatloaf is a hit any night of the week.
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