Chicken and mushroom loaf

Serves: 4

Time to make: 55 mins

Hands-on time: 20 mins

Ingredients

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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 ½ 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

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Instructions

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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.

Variations

Make it gluten free: Use gluten-free bread.

Nutrition Info (per serve)

Calories 380 cal

Kilojoules 1590 kJ

Protein 39 g

Total fat 9 g

Saturated fat 2 g

Carbohydrates 35 g

Sugar 5 g

Dietary fibre 8 g

Sodium 390 mg

Calcium 110 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

First published: May 2013

2 comments on Chicken and mushroom loaf

Denise Towers January 27, 2024 at 7:58 pm #

As I don’t like Cheese what can I use as a substitute ideally in most recipes. Thank you

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- [email protected] March 5, 2024 at 5:20 pm #
  
  Hi Denise,
  A good substitute depends on the role of the cheese in the original recipe. In dishes where it acts as a seasoning, you could try a little vegan parmesan, nutritional yeast or dairy-free feta. If the cheese is adding structure or creaminess, try tofu or a vegan substitute like cashew cheese.
  
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