SAMFA Chicken, Mushroom & Corn Meatloaf

Makes 1 standard sized loaf tin (± 20cm x 10cm)




  • 400g white button mushrooms
  • 2 shallots, diced
  • 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
  • 400g 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



  • 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.
  • 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 the 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.


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