Jennifers Herbed Chicken Loaf With Mushrooms Recipes

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.

JENNIFER'S HERBED CHICKEN LOAF WITH MUSHROOMS

Steps:

• Process the bread unto crumbs.
• process the mushrooms, garlic, onions and herbs together.
• Mix everything and shape into a loaf.
• bake on 400 for one hour.

JENNIFER'S MEATLOAF SANDWICHES

Steps:

• Preheat oven to 375 degrees. In a large bowl, whisk together egg and 1/4 cup ketchup.
• In a food processor, pulse onion, celery, and carrot until finely minced, scraping down sides of bowl to ensure even chopping. Add vegetables to ketchup mixture, along with meat, panko, mustard, Worcestershire, herbs,2 1/2 teaspoons salt, and 1/2 teaspoon pepper. Mix well with your hands until thoroughly combined.
• On a rimmed baking sheet lined with parchment, firmly pat mixture into a long, narrow loaf (4 by 12 by 1 1/2 inches). Coat top and sides with remaining 1/2 cup ketchup. Bake until browned and a thermometer inserted into thickest part reaches 165 degrees, 45 to 55 minutes. Let cool at least 30 minutes, then cut into thick slices. Serve on buns, with lettuce, mayonnaise, and pickles.

CHICKEN MUSHROOM MEATLOAF

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
• Mix together the bran cereal and buttermilk in a bowl, and set aside to soften. Meanwhile, heat olive oil in a skillet over medium heat; cook and stir onion and garlic until the onion is translucent, about 5 minutes. Stir in the mushrooms, and cook, stirring often, until the liquid from the mushrooms has evaporated. Stir in rosemary, thyme, and ketchup; season with salt and black pepper.
• In a large bowl, mix together the chicken breast and thigh meat, eggs, and bread crumbs until thoroughly combined, then lightly mix in the parsley, buttermilk-cereal mixture, and mushroom mixture. Pat the mixture into the prepared loaf pan.
• Bake in the preheated oven until browned, the loaf is no longer pink in the center, and an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C). Allow to rest for about 10 minutes before serving.

CHICKEN LOAF WITH MUSHROOM SAUCE

Steps:

• To make the chicken loaf:.
• Beat eggs and add milk. Add remaining loaf ingredients.
• Pour into a greased loaf pan. Bake at 350 degrees for 30 minutes.
• Unmold loaf, slice, and serve with mushroom sauce.
• To make the mushroom sauce:.
• Brown mushrooms in butter.
• Add flour and blend.
• Add milk, broth, salt and nutmeg. Cook until thick.
• Add lemon juice to beaten egg yolks. Slowly stir egg mixture into sauce. cook, stirring, about 2 minutes until creamy.

HERBED MEAT LOAF WITH MUSHROOM SAUCE

Steps:

• Preheat the oven to 425 degrees. Heat the butter in a small skillet and add the onion and garlic. Cook until wilted, and cool briefly.
• Place the meat in a mixing bowl and add the bread crumbs, nutmeg, Tabasco, cumin, salt and pepper. Add the onion mixture, herbs of your choice and yogurt, then blend well. Pack the mixture into a loaf pan about 9 by 5 by 3 inches. Smooth the top with a spatula.
• Set the pan in a baking dish and pour 1 1/2 inches of boiling water around the pan. Bake for 45 minutes.
• Let rest in a warm place for about 15 minutes before serving. Serve with the mushroom sauce.