Chicken and mushroom loaf
Time to make: 55 mins
( Hands-on time: 20 mins )
(at time of publication)
Nutrition Info.(per serve)
- 4 teaspoons oil
- 1 medium-sized onion
- 1 large clove garlic
- 200g (3 cups) mushrooms, finely chopped
- 3 slices wholemeal bread, crumbed
- 1 teaspoon thyme, chopped or 1/2 teaspoon dried thyme
- salt and pepper, to taste
- 500g chicken mince
- 20g freshly grated parmesan cheese
- 1 tablespoon tomato paste
- 600g boiled potatoes, to serve
- 4 cups steamed broccoli, to serve
Total fat 9g
Saturated fat 2g
Dietary fibre 8g
1 Preheat oven to 180ºC. Heat 2 teaspoons oil in a medium-sized frying pan. Add onion and garlic and cook, stirring occasionally, until onion begins to soften. Add mushrooms and the remaining oil to pan. Continue to cook, stirring occasionally, until mushrooms soften and mixture looks moist (it may look dry initially) then remove from the heat.
2 Tear each slice of bread into about 6 pieces. Process into coarse crumbs and transfer to a large bowl. Add onion, mushroom mixture then the remaining ingredients (except tomato paste). Stir until evenly combined.
3 Line a 7-cup-capacity loaf tin with baking paper. Spoon loaf mixture into tin and roughly level the surface. Spread tomato paste over.
4 Place in the middle of the oven and bake for 30-35 minutes or until the centre is as firm as the edge when pressed gently. Remove from oven. Leave to cool for a few minutes. Remove from tin and slice. Serve with potatoes and broccoli.
Make it gluten free: Use gluten-free bread.