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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. —Keri Schofield Lawson, Brea, California
Nutritional Facts 1 slice with 1/3 cup gravy equals 290 calories, 17 g fat (4 g saturated fat), 118 mg cholesterol, 807 mg sodium, 8 g carbohydrate, 1 g fiber, 25 g protein.
Originally published as Chicken Loaf with Mushroom Gravy in Simple & Delicious February/March 2011, p44
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Reviewed on Oct. 30, 2011 by TerriLocke
I made this meat loaf (minus the mushrooms cause I didn't have any and really do not like them). Tasted great! Served with sweet potatoes and veggie - will definitely make again
Reviewed on Aug. 01, 2011 by luvtjmb
We really enjoyed this recipe. I made very little variation to the loaf, itself. I did use 2 lbs. of ground chicken to make things a little easier. For the gravy, I used a floured roux with the chicken broth, wine, thyme instead of rosemary and salt/pepper. I also didn't have fresh mushrooms, so used canned instead. Everything came out great!
Reviewed on Feb. 15, 2011 by TSRatliff
I used only chicken breast... as that is what I had on hand. The only complaint I have is that it didn't form a "loaf" very well. Maybe if I would have used some chicken thighs too, like the recipe said, it would have been thicker and formed better. Either way, it was excellent. The flavors are mild, but so very yummy! This is a great family meal. My two year old and 10 month shared in it too. My 10 month old daughter LOOVED it! This was the perfect meal for her because the chicken was ground and the flavors were light for her beginner's palette. I served it with mashed potatoes and there was plenty of gravy to go around for both the chicken loaf and potatoes.I divided the loaf in half and froze the other portion. It looks like it should do well and I'm glad to add another excellent freezer meal to my recipe box.
I used only chicken breast... as that is what I had on hand. The only complaint I have is that it didn't form a "loaf" very well. Maybe if I would have used some chicken thighs too, like the recipe said, it would have been thicker and formed better. Either way, it was excellent. The flavors are mild, but so very yummy! This is a great family meal. My two year old and 10 month shared in it too. My 10 month old daughter LOOVED it! This was the perfect meal for her because the chicken was ground and the flavors were light for her beginner's palette. I served it with mashed potatoes and there was plenty of gravy to go around for both the chicken loaf and potatoes.
I divided the loaf in half and froze the other portion. It looks like it should do well and I'm glad to add another excellent freezer meal to my recipe box.
Reviewed on Feb. 08, 2011 by tracidhaley
This recipe is soooooo good! I've recently been unable to stomach regular meat loaf due to the spices, so I made this as an alternative. I like it way more than any meatloaf I've ever made! I especially appreciate that the recipe has you grind your own chicken, instead of buying ground chicken -- I'm not a fan of storebought ground chicken at all! I didn't tweak with this recipe at all for this first time...and I'm glad I didn't! It was perfect!
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