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Mushroom-Chicken Meatloaf with Spicy Butternut Smash

Mushroom-Chicken Meatloaf with Spicy Butternut Smash
Total Time:
1 hour, 15 minutes
Active Time:
35 minutes


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
1/2 cup chicken broth
1/2 teaspoon kosher salt, divided
1/2 teaspoon pepper
1 large egg
2 tablespoons Parmesan cheese
1 lb ground chicken
2 (12-oz) bags prediced butternut squash
1 tablespoon honey
1/2 teaspoon chipotle powder
1/2 cup low-fat plain Greek yogurt


  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, 1/4 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 1/4 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.

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Nutritional Information

CALORIES (per 1/4 recipe) 520kcal; FAT 14.00g; SAT FAT 4.00g; TRANS FAT 0.00g; CHOL 150mg; SODIUM 570mg; CARB 73g; FIBER 8.00g; SUGARS 16g; PROTEIN 36g; CALC 25%; VIT A 0%; VIT C 0%; IRON 30%

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