Chicken and mushroom loaf

Instructions

1 Preheat oven to 180ºC. Heat 2 teaspoons oil in a medium-sized frying pan. Add onion and garlic and cook, stirring occasionally, until onion begins to soften. Add mushrooms and the remaining oil to pan. Continue to cook, stirring occasionally, until mushrooms soften and mixture looks moist (it may look dry initially) then remove from the heat.

2 Tear each slice of bread into about 6 pieces. Process into coarse crumbs and transfer to a large bowl. Add onion, mushroom mixture then the remaining ingredients (except tomato paste). Stir until evenly combined.

3 Line a 7-cup-capacity loaf tin with baking paper. Spoon loaf mixture into tin and roughly level the surface. Spread tomato paste over.

4 Place in the middle of the oven and bake for 30-35 minutes or until the centre is as firm as the edge when pressed gently. Remove from oven. Leave to cool for a few minutes. Remove from tin and slice. Serve with potatoes and broccoli.