Chicken and Mushroom Loaf (Oamc)

This loaf is delicious served hot or cold. When completely cold, wrap in foil and refridgerate. To freeze: When cold, wrap in a second layer of aluminium foil and freeze. This will keep for up to 2 months.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 2  tablespoons  sunflower oil
• 1  large onion, finely chopped
• 1  carrot, finely grated
• 1  lb ground chicken
• 6  ounces bacon, finely chopped
• 3  ounces fresh large mushrooms, finely chopped
• 1  tablespoon tomato ketchup
• 4  tablespoons  fresh breadcrumbs
• 1  teaspoon dried herbs
• 1  large egg, lighly beaten
•  salt and pepper

Directions

1. Heat the oil in a frying pan. Add the onion and cook over a moderate heat until soft but not brown. Add the carrot and stir-fry for 2 minutes.
2. Place in a large mixing bowl. Add the remaining ingredients and mix thoroughly.
3. Press the mixture into a lightly oiled 2.5 pint loaf tin or dish. Cover with lightly oiled greaseproof paper and bake in the centre of a preheated oven , 375F for 45 minutes.
4. Carefully pour away any liquid that has appeared during cooking. Invert the loaf onto a serving dish. Serve in slices, hot with mixed vegetables.