Chicken, Mushroom & Corn Meatloaf
A perfect snack or side for the family, packed with delicious and healthy foods.
Ingredients
- 400 g white button mushrooms
- 2 cloves garlic, minced
- 1 cup breadcrumbs
- 1 XL free-range egg, lightly beaten
- ½ cup parmesan cheese, finely grated
- 1 large marrow, grated, salted, degorged & squeezed dry
- 1 corn on the cob, steamed and cut off the cob
- ¼ cup parsley, chopped
- Zest of 1 lemon
- 1 tbsp lemon juice
- ¼ cup spring onions, sliced
- 2 tsp dried oregano
- 400 g chicken mince
- Extra virgin olive oil
- Salt and pepper, to taste
Pink Sauce:
- 4 tbsp mayonnaise
- 4 tbsp tomato sauce
- Fresh lemon juice, to taste
Instructions
To make the pink sauce:
- Mix mayonnaise and tomato sauce together in a bowl. Add a little squeeze of lemon juice and salt, to taste.Set aside in the fridge for serving.
For the meatloaf:
- Preheat oven to 180˚C.Lightly spray a ± 20cm x 10cm loaf 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 loaf tin.
- Bake for 30 minutes until browned on top and cooked through. Remove from the oven and remove from the loaf tin.
- Return to the oven on a baking tray for another 10 minutes to brown the sides. Slice and serve with pink sauce and a side salad.