CHICKEN LOAF WITH MUSHROOM GRAVY

Chicken Loaf with Mushroom Gravy image

Try a twist on traditional meat loaf with this chicken loaf that begins in the food processor. Here, ketchup is replaced with an easy mushroom sauce for a more upscale topping. -Keri Schofield Lawson, Brea, California

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 10 servings.

Number Of Ingredients 22

Ingredients

1-1/4 pounds boneless skinless chicken breast halves
1-1/4 pounds boneless skinless chicken thighs
2 large eggs, lightly beaten
1/2 cup panko 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

Steps:

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., 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., Shape into a loaf; place in a greased 13x9-in. baking dish. Bake, uncovered, at 350° until no pink remains and a thermometer reads 165°, 55-60 minutes. Let stand for 10 minutes before slicing., 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. Serve with meat loaf., Freeze option: Shape meat loaf on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and wrap securely in foil; return to freezer. To use, partially thaw in refrigerator overnight. Unwrap meat loaf and bake as directed, until no pink remains and a thermometer reads 165°, 1-1/4 to 1-1/2 hours. Meanwhile, prepare sauce as directed. Let meat loaf stand 10 minutes before slicing.

Nutrition Facts : Calories 290 calories, Fat 17g fat (4g saturated fat), Cholesterol 118mg cholesterol, Sodium 807mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.