Ingredients (for BB-CEC20):
- 1 medium onion, chopped
- 2 lbs. ground sirloin
- 1 cup mushrooms, sliced
- 2 tsp. salt
- 2 Tbsp. fresh parsley, chopped
- 1 tsp. garlic powder
- 1/4 tsp. black pepper
- 1 cup bread crumbs
- 2 large eggs, beaten
- 1/2 cup ketchup or barbecue sauce
- 1 Tbsp. brown sugar
- 1 tsp. prepared mustard
In a large bowl, combine all ingredients, except for glaze. Mix well. Remove kneading blades from baking pan. Press meat mixture into the baking pan.
In a small bowl, combine glaze ingredients and set aside.
Place the baking pan into the Home Bakery, close the lid and plug the cord into the outlet. Select HOME MADE course on the breadmaker. Press CYCLE button turning OFF the following: Preheat, Knead and Rise cycles. Select BAKE cycle. Press and hold TIME until the display shows 1:10. Then press CYCLE twice to record. Press START twice to begin baking. Verify that the red START light is lit at this point.
30 minutes prior to end of baking time, open the lid and pour glaze mixture on top of meatloaf. Close the lid and continue baking.
When baking completes, allow the meatloaf to cool slightly, drain juices, and remove from the baking pan. Slice and serve.