Operating instructions
19
Preheat oven to 375°F (190°C). Lightly coat two
8½x4½x2½-inch (21.5 x 11 x 6 cm) loaf pans* with
cooking spray.
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.
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.
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.
*May also be formed into oval loaves and baked in a
13x9x2-inch (33 x 23 x 5 cm) roasting pan.
cooking spray
25 ml 1
½ tablespoons extra
virgin olive oil
340 g 12 ounces mushrooms,
chopped or sliced
375 ml 1½ cups chopped onion
3-4 cloves garlic, peeled and
finely chopped
13 ml 2½ teaspoons thyme
550 ml 2¼ cups fresh
breadcrumbs (made
from day-old crusty
French bread)
250 ml 1 cup milk (whole,
reduced fat, lowfat, or
fat free)
3 large eggs
90 ml 6 tablespoons tomato
paste (unsalted if
available)
1.5 Kg 3 pounds ground
meatloaf mix
(1½ pounds [750 g]
ground round,
¾ pound [375 g]
ground pork,
¾ pound [375 g]
ground veal)
90 ml 6 tablespoons chopped
fresh parsley
7 ml 1½ teaspoons kosher
salt
3.75 ml
¾ teaspoon freshly
ground pepper
Makes two meatloaves, 8½x4½x2½ inches (21.5 x 11 x 6 cm) each, 16 to 20 servings
This meatloaf is certain to become a family favourite. Sliced leftovers make great sandwiches.
meatloaf
t rs