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Mushroom Meat Loaf

beef - ground

2 teaspoons olive oil
5 cups sliced mushrooms; 12 ounces
1 sweet red pepper; finely chopped
1 onion; chopped
2 cloves garlic; minced
1 teaspoon dried basil
1 egg; beaten
1/4 cup chili sauce
1/2 cup dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds lean ground beef
2 tablespoons all-purpose flour
1-1/2 cups beef stock
2 teaspoons red wine vinegar

In large nonstick skillet, heat oil over medium heat; cook mushrooms, pepper, onion, garlic and basil, stirring often, for 15 minutes or until onions are softened and liquid from mushrooms is evaporated. Set skillet aside. In bowl, stir together egg, chili sauce, bread crumbs, salt and pepper. Mix in beef, then 1 cup of the mushroom mixture. Pack lightly into ungreased 8- x 4-inch (6 cup) loaf pan. Bake in 350°F oven for 60 to 75 minutes or until meat thermometer registers 170°F. Let stand for 5 minutes. Drain off fat. Meanwhile, in same skillet, sprinkle flour over remaining mushroom mixture and return to medium heat; cook, stirring, for 1 minute. Whisk in stock and vinegar; bring to boil. Reduce heat and simmer, stirring, for 5 to 8 minutes or until thickened. Serve with meat loaf Roasted Honey Mustard Chicken with Sweet Potatoes and Onions 4 chicken breasts (bone in); about 1-3/4 pounds 2 x sweet potatoes 1 x red or yellow onion ----Marinade---- 2 tablespoons vegetable oil 2 tablespoons dijon mustard 1 tablespoon cider vinegar 1 tablespoon liquid honey 1/2 teaspoon sage Marinade: In large bowl, whisk to-gether oil, mustard, vinegar, honey and sage. Gently loosen skin over chick-en, without detaching. Brush 2 tablespoons of the marinade over chicken, pulling skin back over to cover. Set aside. Peel sweet potatoes; cut each in half lengthwise, then crosswise. Cut each piece into 3 wedges. Cut onion into 8 wedges. In bowl, toss potatoes and onions with remaining marinade; arrange on greased rimmed baking sheet. Bake in 425°F oven for 20 minutes, turning once. Nestle chicken breasts, bone side down, in centre of pan. Roast, turning vegetables once, for 40 to 45 minutes, or until chicken is golden and no longer pink inside and vegetables are tender. Remove skin from chicken.

Contributor: Canadian Living - March, 1998

Yield: 4 servings

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