Preheat your oven to 180℃.
In the TMX, chop the onion, garlic, celery, carrot, capsicum and spinach 10 seconds, speed 5.
Add the thyme, paprika, rolled quinoa and egg and mix to combine, 10 seconds, speed 2. Add the chicken mince and mix, reverse, 20 seconds, speed 2 (you will need to scrape down the sides to help it combine fully).
Now line a loaf tin with your bacon rashers so they cover the base and sides of the tin.
Press the minced mixture in the tin and bake for approximately 30 minutes or until cooked through.
Once cooked, drain the delicious juices from the pan into a little jug and invert the loaf onto a tray. Place it under a moderate grill for 5 minutes or so to crisp the bacon.
Slice with a serrated knife and serve with the reserved pan juices.