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
- 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
- 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
- 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 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.
- 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. Yield: 10 servings.
Originally published as Chicken Loaf with Mushroom Gravy in Simple & Delicious February/March 2011, p44
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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