Operating instructions
19
Preheat oven to 375°F (190°C). Lightly coat a
9x5x3-inch
(23 x 13 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
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 1
½ 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
Makes 6 to 8 servings
This meatloaf is certain to become a family favourite. Sliced leftovers make great sandwiches.
meatloaf
t rs