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Meatloaf with mushrooms
This meatloaf is certain to become a family favourite. Sliced leftovers make great sandwiches.
Servings
Makes 6 to 8 servings
Ingredients
  • cooking spray
  • 15 ml (1 tablespoons) extra virgin olive oil
  • 230 g (8 ounces mushrooms), chopped or sliced
  • 250 ml (1 cups) chopped onion
  • 2 cloves garlic, peeled and finely chopped
  • 7 ml (1½ teaspoons) thyme
  • 375 ml (1½ cups) fresh breadcrumbs (made from day-old crusty French bread)
  • 150 ml (²/³ cup) milk (whole,reduced fat, lowfat,or fat free)
  • 2 large eggs
  • 50 ml (¼ cup) tomato paste (unsalted if available)
  • 1 Kg 2 pounds ground meatloaf mix (1 pounds [500 g] ground round, ½ pound [250 g] ground pork, ½ pound [250 g] ground veal)
  • 50 ml (¼ cup) chopped fresh parsley
  • 5 ml (1 teaspoons) kosher salt
  • 1 ml (½ teaspoon) freshly ground pepper
Instructions
  1. Preheat oven to 375°F (190°C). Lightly coat a 9x5x3-inch (23 x 13 x 6 cm) loaf pans* with cooking spray.
  2. Heat olive oil in a 12-inch (30 cm) 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.
  3. Place breadcrumbs, milk, eggs, and tomato paste in the Cuisinart™ mixing bowl. Insert flat 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.
  4. Transfer mixture to the prepared loaf pans, rounding the top slightly. Bake in preheated 375°F (190°C) oven for 1 hour; meatloaf is done when internal temperature is 170°F (77°C) when tested with an instant-read thermometer. Let meatloaf rest 10 minutes before removing from pan slicing.
  5. *May also be formed into oval loaves and baked in a 13x9x2-inch (33 x 23 x 5 cm) roasting pan.
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