Makes a 2 pound meatloaf or 16 small meatballs
2small onions, quartered
½cup loosely packed parsley leaves
2slices day-old bread, broken in pieces
2pounds boneless chuck, cut into 1-inch pieces*
1ounce parmesan cheese, cut into ½-inch cubes
1½teaspoons kosher salt
Calories 226 (60% from fat) • carb. 5g • pro.17g • fat 15g • sat fat 6g • chol 90mg • sod. 303mg• calc. 53mg • fiber 1g
1. Preheat oven to 375°.
2. Insert the metal chopping blade to the Cuisinart® food processor work bowl. Place all ingredients into work bowl except for the eggs. Pulse 4 to 6 times or until desired consistency is reached, watching carefully to avoid overprocessing.
3. 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.