Topping:

• 2 tbsp oil or butter 25 mL
• 1 tsp dried thyme 5 mL
• 2 cloves garlic, minced 2

Directions:

In large bowl mix 1/4 cup (50 mL) ketchup, garlic, seasonings, Worcestershire sauce and egg. In food processor finely chop 1/2 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.

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

Heat oil for topping in large skillet over medium - high heat; saute mushrooms about 5 -7 minutes or until starting to brown. Sprinkle with thyme and garlic; saute 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 1/4 cup (50 mL) ketchup on meat loaf. Slice and serve topped with sauteed mushrooms.

Tip:

Pack 1/2 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 sauteed mushrooms.

Variations:

Substitute 1 lb (500 g) Shiitake or Portabella, and saute for the topping.

Add 1/4 - 1/2 tsp (1-2 mL) hot red pepper flakes with the seasonings and substitute barbecue sauce for ketchup.

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