Chicken Loaf With Mushroom Gravy Recipes

COUNTRY STYLE CHICKEN MEATLOAF W/GRAVY

Steps:

• Preheat oven to 375°F Wash hands. In large bowl, combine chicken, onion soup mix, breadcrumbs, , egg and salt & pepper; mix well. In 8-inch square baking pan, form mixture into 8 x 4-inch loaf. Wash hands. Bake 35 to 40 minutes or until done (internal temp 170°F).
• Remove from pan. Let stand 5 minutes.
• For Gravy.
• melt 2 tablespoons butter, whisk in flour 1 minute, then whisk in a splash of orange juice, Worcestershire and 1 cup chicken stock. Thicken for a few minutes and season with salt and pepper to taste. Top meatloaf with gravy and try with mash potatoes.

CHICKEN & MUSHROOM LOAF

Steps:

• Combine first 7 ingredients in a bowl& set aside.
• Cook mushrooms in butter in a skillet for about 5 minutes.
• Spoon half the chicken mixture into an 8 X 4 inch loaf pan& smooth the surface.
• Spread the mushrooms over the chicken mixture evenly.
• Add the rest of the chicken mixture& smooth the surface.
• Bake in preheated 350F oven for about 1 1/4 hours, or until a meat thermometer reaches 185F.
• Spread the sauce over the top after baking for an hour.
• Let stand for 10 minutes before slicing.

CHICKEN LOAF WITH MUSHROOM GRAVY

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.