10
Preheat oven to 375°F. Lightly coat a 9x5x3 -inch loaf
pan* with cooking spray.
Heat olive oil in a 12-inch skillet over medium heat.
When hot, add mushrooms, onion, garlic, and thyme.
Cook until mushrooms and onions are softened (onions
will become translucent), about 4 to 5 minutes. Remove
from heat and let cool.
Place breadcrumbs, milk, eggs, and tomato paste into
the Cuisinart
™
mixing bowl. Insert the fl at mixing paddle.
Turn to speed 3 and mix for 30 seconds. Add cooled
mushroom/onion mixture, mix until combined, 15 to 20
seconds. Add ground meat, parsley, salt, and pepper.
Continue to mix on speed 3 until well combined, about
45 seconds.
Transfer mixture to the prepared loaf pan, rounding the
top slightly. Bake in preheated 375°F oven for 1 hour;
meatloaf is done when internal temperature is 170°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 9x5 oval loaf and baked in a
13x9x2-inch roasting pan.
cooking
spray
1
tablespoon extra virgin olive oil
8
ounces mushrooms chopped
or
sliced
1
cup chopped onion
2
cloves garlic, peeled and
fi nely chopped
1½ teaspoons
thyme
1½ cups fresh breadcrumbs
(made from day-old crusty
French
bread)
2
⁄
3
cup milk (whole, reduced fat,
lowfat, or fat free)
2 large
eggs
¼
cup tomato paste
(unsalted if available)
2
pounds ground meatloaf mix
(1 pound ground round,
½ pound ground pork,
½ pound ground veal)
¼
cup chopped fresh parsley
1
teaspoon kosher salt
½ teaspoon
freshly
ground
pepper
Makes 6 to 8 servings
This meatloaf is certain to become a family favorite. Sliced leftovers make great sandwiches.
meatloaf
with mushrooms
