Mushroom Meat Loaf

Directions

1. In large bowl mix ¼ cup (50 mL) ketchup, garlic, seasonings, Worcestershire sauce and egg.

2. In food processor finely chop ½ lb (250 g) mushrooms; stir into ketchup mixture. Add onion, chicken and breadcrumbs; mix well. Pack mixture into 5 X 9-inch (2 L) loaf pan. 

3. Bake in 350°F (180°C) oven 45-50 minutes or until juices run clear. Let stand 5-10 minutes. 

4. Heat oil for topping in large skillet over medium – high heat; sauté mushrooms about 5 -7 minutes or until starting to brown. Sprinkle with thyme and garlic; sauté I minute. Set aside. Loosen edges of meat loaf with a knife; drain juices into pan with mushrooms. Turn meatloaf upside down on cutting board or serving platter.  Spread remaining ¼ cup (50 mL) ketchup on meat loaf. 

5. Slice and serve topped with sautéed mushrooms.

Tip:  Pack ½ cup (125 mL) mixture into 8 large muffin pans or custard cups. Spread the tops with remaining ketchup. Bake for 15-20 minutes or until juices run clear; let sit 5 minutes then loosen the edges and remove to serve with sautéed mushrooms.

Variations:
1.    Substitute 1 lb (500 g) Shiitake or Portabella, and sauté for the topping.
2.    Add ¼ - ½ tsp (1-2 mL) hot red pepper flakes with the seasonings and substitute barbecue sauce for ketchup.

Nutritional Information:
Per Serving
Calories: 216
Protein : 14.4 g
Fat: 10.7 g
Carbohydrates: 16.3 g
Dietary Fibre: 2.3 g

For more delicious recipe ideas visit Mushrooms Canada at www.mushrooms.ca.