Meatloaf; Crusty French Bread - Cuisinart SM-55 - Stand Mixer Recipes

This meatloaf is certain to become a family favorite. Sliced leftovers make great sandwiches.
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 cup milk (whole, reduced fat,
3
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

meatloaf

Makes 6 to 8 servings
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
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.
10
™ mixing bowl. Insert the fl at mixing paddle.