CHICKEN MUSHROOM MEATLOAF
After getting bored of the same old meatloaf, I came up with this the other night. Just classic combinations but finger licking good!! Ingredients can easily be swapped out to whatever you have in the pantry! Everyone loved it!
Provided by geenastar
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h35m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 396.6 calories, Carbohydrate 19.7 g, Cholesterol 174.9 mg, Fat 15.6 g, Fiber 1.9 g, Protein 43.4 g, SaturatedFat 3.8 g, Sodium 397.2 mg, Sugar 7 g
CHICKEN & MUSHROOM LOAF
Combine this with mashed taters & a veg for an economical & tasty supper. If you're a real mushroom lover, top it with (recipe #76376) my Mushroom Cream Sauce!
Provided by CountryLady
Categories Chicken
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
MUSHROOM AND PROVOLONE MEATLOAF
Finely chopped mushrooms and shredded provolone add moisture and flavor to this glazed meatloaf.
Provided by Food Network Kitchen
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Combine the meatloaf mix, mushrooms, breadcrumbs, provolone, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Using your hands, mix together until well combined.
- Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake for 30 minutes.
- Stir together the brown sugar, remaining 1/4 cup ketchup and remaining 1 teaspoon Worcestershire in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.
CAJUN MUSHROOM LOAF
Provided by The Hearty Boys
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Put the butter into a 4-quart pot and place over medium heat. When the butter has melted, add the onion, garlic and thyme sprigs. Saute until translucent, about 10 minutes. Add the mushrooms to the pot, stir, and raise the heat a bit. Cook the mixture until the liquid has cooked off, about 15 to 20 minutes. Remove from the heat and set aside.
- Meanwhile, crack the eggs into a large bowl and whisk well. Add the cream, parsley and Cajun seasoning and whisk to combine. Add the mushroom mixture 1 serving spoonful at a time to temper the egg mixture, stirring well after each addition. Add the breadcrumbs and stir well.
- Spray the loaf pan with nonstick spray, line with parchment paper, and pour the mixture into the pan. Set in a large roasting pan and fill the pan with water halfway up the loaf pan. Place into the top half of the oven and bake until the center is set, about 60 to 70 minutes. Remove from the oven and let cool 15 minutes before turning out onto a plate to slice.
CHICKEN AND SPINACH LOAF
A triple layered loaf - a spinach layer sandwiched between two chicken layers - which can be served with your favourite side dish. Serve with my mushroom sauce, Recipe #116544, the warm cucumber from my Recipe #118657, or your favourite sauce or salsa or chutney. Any leftover slices can be used as a sandwich filling with salad greens and tzaziki in pita bread. This recipe is typical of pre-1950s English-style Australian cuisine.
Provided by bluemoon downunder
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Lightly grease an 8cm x 26cm loaf tin and line the base and sides with baking paper. Lightly grease the paper.
- Combine the chicken, breadcumbs, cooked rice, egg, crumbled stock cube, chives and basil in a mixing bowl, mix well until all the ingredients are combined, and set aside.
- TO MAKE THE FILLING: over a moderate heat, panfry the bacon pieces and chopped garlic in a small (preferably non-stick) sauté pan until the bacon pieces are beginning to crisp and the garlic to soften (about 2 minutes).
- Drain the thawed spinach in a small strainer, and then squeeze a handful at a time to remove as much mositure as possible.
- In a mixing bowl, combine the bacon, garlic and spinach with the other ingredients: the stale breadcrumbs, cheddar and feta. Mix well until all the ingredients are combined.
- ASSEMBLING THE LOAF: spread half the chicken mixture evenly over the base of the loaf pan.
- Press the filling - the spinach mixture - evenly over the chicken mixture.
- Top the spinach mixture by pressing the remainder of the chicken mixture evenly over it. (The mixture will probably reach the top of the pan.).
- Bake in a moderate oven for about 45 minutes or until cooked through.
- Serve with a salad or your favourite side dish, and your favourite sauce.
Nutrition Facts : Calories 531.9, Fat 20.2, SaturatedFat 7.6, Cholesterol 166.9, Sodium 974.1, Carbohydrate 43.1, Fiber 4, Sugar 3.3, Protein 42.8
CHICKEN LOAF WITH MUSHROOM GRAVY
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
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 10 servings.
Number Of Ingredients 22
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.
Nutrition Facts : Calories 290 calories, Fat 17g fat (4g saturated fat), Cholesterol 118mg cholesterol, Sodium 807mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.
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- 4 Place in the middle of the oven and bake for 30-35 minutes or until the centre is as firm as the edge when pressed gently. Remove from oven. Leave to cool for a few minutes. Remove from tin and slice. Serve with potatoes and broccoli.
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