Chicken Loaf with Mushroom Gravy |
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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 10 |
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Try a twist on traditional meatloaf with this chicken version that begins in the food processor. Here, ketchup is replaced with an easy mushroom sauce for a more upscale topping. âKeri Schofield Lawson, Brea, California Ingredients:
1-1/4 pounds boneless skinless chicken breast halves |
1-1/4 pounds boneless skinless chicken thighs |
2 eggs, lightly beaten |
1/2 cup panko (japanese) bread crumbs |
1/2 cup mayonnaise |
1 envelope onion soup mix |
2 tablespoons minced fresh parsley |
1 tablespoon prepared horseradish |
1/2 teaspoon salt |
1/2 teaspoon garlic powder |
1/2 teaspoon dried sage leaves |
1/2 teaspoon dried thyme |
1/2 teaspoon pepper |
gravy: |
2 cups sliced fresh mushrooms |
1 tablespoon butter |
3 cups reduced-sodium chicken broth |
1 teaspoon dried rosemary, crushed |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
3 tablespoons cornstarch |
1/4 cup white wine or additional reduced-sodium chicken broth |
Directions:
1. Place chicken in the freezer for 15-20 minutes or until it begins to freeze. Cut into 1-in. pieces. In a food processor, cover and process chicken in batches until ground.
2. In a large bowl, combine the eggs, bread crumbs, mayonnaise, soup mix, parsley, horseradish, salt, garlic powder, sage, thyme and pepper. Crumble chicken over mixture and mix well.
3. Shape into a loaf; place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 55-60 minutes or until no pink remains and a meat thermometer reads 165°. Let stand for 10 minutes.
4. Meanwhile, in a large saucepan, saute mushrooms in butter until tender. Add the broth, rosemary, salt and white pepper. Bring to a boil. Combine cornstarch and wine until smooth; gradually stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
5. Slice chicken loaf; serve with gravy. Yield: 10 servings.
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