Chicken meat loaf with crunchy topping

1 Preheat oven to 200°C. Lightly grease a 6-cup capacity 20x10cm (base) loaf tin. Heat oil in a non-stick frying pan over a medium heat. Add onion, carrot and celery. Cook, stirring, for 8-10 minutes or until tender. Remove from heat and place in a large bowl. Allow to cool.

2 Add mince, spinach, egg and a third of the bread to cooled vegetable mixture. Combine well (for best results, use hands). Spoon into prepared loaf tin and smooth top.

3 Combine spread and remaining bread in a bowl. Spoon over top of loaf and lightly press into meat. Bake for 35-40 minutes or until meat is cooked through. Stand for 5 minutes before removing from pan. Slice, and serve with salad or vegetables.