Countryside Chicken, Mushroom and Spinach Meatloaf
For the Meatloaf
For the Glaze
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Preheat the oven to 350ºF (175ºC).
Combine glaze ingredients in a bowl and set aside.
Combine chicken, breadcrumbs, spinach and thyme in a bowl. Set aside.
Add oil or butter to a small saucepan and heat to medium. Add onion and garlic and sweat until translucent.
Add mushroom mince and cook until all liquid has evaporated.
Add to the chicken mixture.
Oil and line a loaf tin with parchment paper.
Add chicken loaf mixture.
Bake, uncovered, for 30 minutes.
Remove from the oven and brush glaze on top of the loaf.
Return to the oven and bake for another 10 to 15 minutes, until the meatloaf reaches an internal temperature of 165ºF (74ºC).
Let stand for 10 minutes before slicing.
|Per 401 g serving||Amount|
|Saturated Fat||10 g|
|Per 401 g serving||% Daily Value|