Cuisinart SM-55 Recipes - Page 10

meatloaf with mushrooms 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 finely 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 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 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 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