Chicken Loaf with Mushroom Gravy

Name: Chicken Loaf with Mushroom Gravy
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 10 servings.
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

TOTAL TIME: Prep: 25 min. Bake: 55 min. + standing YIELD: 10 servings.

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

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

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. Preheat oven to 350°. 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 lightly but thoroughly.
3. Shape into a loaf; place in a greased 13x9-in. baking dish. Bake, uncovered, until no pink remains and a thermometer reads 165°, 55-60 minutes. Let stand for 10 minutes before slicing.
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. Serve with meat loaf.

Nutrition Facts

1 piece with 1/3 cup gravy: 290 calories, 17g fat (4g saturated fat), 118mg cholesterol, 807mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 25g protein.