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Chicken Loaf with Mushroom Gravy

 Chicken Loaf with Mushroom Gravy
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
10 ServingsPrep: 25 min. Bake: 55 min. + standing


  • 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

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Chicken Loaf with Mushroom Gravy (continued)


  • 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.
  • Slice chicken loaf; serve with gravy. Yield: 10 servings.
Editor's Note: You may substitute 2-1/2 pounds ground chicken for the chicken breast halves and thighs.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.