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Mushroom-Chicken Meatloaf with Spicy Butternut Smash
Recipes
Mushroom-Chicken Meatloaf with Spicy Butternut Smash
4 servings
1 hour, 15 minutes total (Active 35 minutes)
Ingredients
  • Nonstick aluminum foil
  • 1 lb presliced baby portabella mushrooms
  • 1 sweet onion, chopped
  • 3 cloves garlic, finely chopped
  • 2 teaspoons fresh thyme, finely chopped
  • 2 slices whole wheat bread
  • Cooking spray
  • ½ cup chicken broth
  • ½ teaspoon kosher salt, divided
  • ½ teaspoon pepper
  • 1 large egg
  • 2 tablespoons Parmesan cheese
  • 1 lb ground chicken
  • 2 (12-oz) bags prediced butternut squash
  • 1 tablespoon honey
  • ½ teaspoon chipotle powder
  • ½ cup low-fat plain Greek yogurt
Steps
  1. Preheat oven to 425°F. Line 2 baking sheets with foil; spread mushrooms on 1 baking sheet. Roast 18–20 minutes or until mushrooms are brown and dry; let stand to cool.
  2. Preheat large, nonstick sauté pan on medium 2–3 minutes. Chop onion (1 cup), garlic (1 tablespoon), and thyme; tear bread into small pieces. Remove pan from heat; coat with spray. Add onions, garlic, and thyme; cook 3–4 minutes or until very fragrant. Stir in bread, broth, ¼ teaspoon salt, and pepper; remove from heat. Stir until cooled.
  3. Reduce oven to 350°F. Place mushrooms in food processor bowl; pulse 5–6 times or until roughly chopped. Add egg, Parmesan, and onions mixture; pulse 2–3 times or until blended. Place mushroom mixture and chicken in large bowl; stir until blended. Place chicken mixture on second baking sheet; form into meatloaf shape. Cook 35–40 minutes and until 165°F.
  4. Place in microwave-safe bowl: squash, honey, remaining ¼ teaspoon salt, and chipotle powder; cover tightly and microwave on HIGH for 8–10 minutes or until very tender. Smash squash with masher (or whisk); stir in yogurt. Slice meatloaf and serve with butternut smash.

Amount per ¼ recipe serving: Calories 520, Total Fat 14g, Sat Fat 4g, Trans Fat 0g, Chol 150mg, Sodium 570mg, Total Carb 73g, Fiber 8g, Sugars 16g, Protein 36g, Calc 25%, Vitamin A 0%, Vitamin C 0%, Iron 30%