Chicken & Mushroom Mini Meatloafs
Try this delicious, easy crowd pleaser
Ingredients
- 400 g white button mushrooms
- 2 shallots diced
- 2 cloved garlic minced
- 1 cup breadcrumbs
- 1 xl free-range egg lightly beaten
- 1/2 cup parmesan cheese finely grated
- 1 large marrow grated, salted, degorged & squeezed dry
- 1 corn on the cob steamed and cut off the cob
- 1/4 cup parsley chopped
- 1 lemon zest zest one lemon
- 1 lemon juice
- 1/4 cup spring onions sliced
- 2 tbsp dried oregano
- 400 g chicken minced
- Extra Virgin Olive Oil
- Salt and Pepper to taste
Instructions
- Preheat oven to 180˚C. Lightly spray a 12 cup capacity cupcake tin with non stick olive oil spray.
- Using a food processor, pulse the mushrooms until they are finely chopped.
- In a large pan sauté the mushrooms with a little drizzle of olive oil until they have sweated off most of their water, about 10 to 15 min. Set mushrooms aside
- Add a fresh drizzle of olive oil to the pan and add the shallots. Cook until soft. Add the garlic and cook until fragrant. Season well and set aside.
- In a large bowl combine the cooled mushrooms and shallots and the rest of the ingredients except the chicken, mix very well. Add the chicken mince and season with salt and pepper. Mix to combine.
- Spoon mixture into cupcake tin. Bake for 20 minutes until browned on top. Remove from the oven and remove from the cupcake tin. Return to the oven on a baking tray for another 10 minutes to brown the sides.
- Serve with your favourite dipping sauce and a side salad
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