Chicken Meatloaf With Cream Cheese Gravy
From mrjwjohnson 14 years ago
- 2 hours 15 minutes to make
- Serves 8
Now why is Mr. Home Cooking using ground chicken meat? Let me explain myself I would have probably never used processed poultry products if I hadn’t grew up in Frank Perdue Country and worked as a poultry laboratory technician in the 80’s and 90’s. Read more Now if you remember Mc Donald’s Chicken Nuggets (produced by Tyson Foods) became a huge success beginning in 1980. Also in this era the skinless white meat of the chicken was advertised has a healthy alternative to other meats especially beef. Well now the chicken industry exploded and every poultry company in America was scrambling to come up with new ideas. I taste tested Italian flavored, Southwestern, Mediterranean, Mexican and so on and so on. So I decided to take a bag of this horribly bland ground chicken meat home with me to see what I could do with it. Well I looked at the bag and thought to myself, you’re not Italian nor are you Southwestern or Mediterranean or Mexican…you ain’t nothing but a “Nary Headed Yardbird” that’s totally being disrespect, all you need is a little “Poultry Seasoning” the sage type like grand mom always used. Yes it was that simple and that GOOD! This recipe is a modified version of the Quaker® Oats Prize-Winning Beef Meatloaf Recipe and all I did was add poultry friendly seasonings to it. I hope you enjoy. See less
Ingredients
- chicken MEATLOAF shopping list
- 2 lb. ground chicken shopping list
- 1 c. cup Quaker® oats (Quick or Old Fashioned, uncooked) shopping list
- 3/4 teaspoon sage shopping list
- 1/4 teaspoon thyme shopping list
- 1 dash marjoram shopping list
- 1/4 c. butter or margarine, melted shopping list
- 1/4 c. chicken broth, heated shopping list
- 1 tsp. salt shopping list
- 1/2 tsp. pepper shopping list
- 2 eggs shopping list
- cream cheese gravy shopping list
- 2 tablespoons butter shopping list
- 1/4 cup finely celerey shopping list
- 1/4 teaspoon salt shopping list
- 2 Tablespoons all-purpose flour shopping list
- 1 3/4 cup chicken stock or broth shopping list
- 1/4 cup milk shopping list
- 1/8 teaspoon black pepper shopping list
- 1 bay leaf shopping list
- 1/8 teaspoon thyme shopping list
- 1/4 cup white wine or sherry shopping list
- 8 ounces cream cheese cubed shopping list
How to make it
- For the meatloaf
- Mix together with melted butter and chicken broth and set a side.
- In large bowl, mix together chicken, Oats, spices, salt and pepper.
- In small bowl; beat eggs pour eggs into ground chicken mixture and mix well.
- Heat oven to 350 degrees F. Lightly oil 9 x 5 x 3 inch loaf pan; press chicken lightly into the pan. Bake about 1 hour, basting occasionally with melted butter and chicken broth.
- Chicken loaf will be done when it shrinks from sides and springs back at a gently touch. Pour off liquid. Let loaf sit several minutes, turn pan upside down onto a serving platter and remove the pan.
- For the Cream Cheese Gravy
- In a medium-size pan, heat the butter over medium heat. Add the celery and cook for 5 minutes or until soft.
- Turn the heat down, stir in the flour and cook, for 3 minutes more or it's golden and bubbling
- Add the, milk, chicken stock, salt, pepper, bay leaf and 3 tablespoons of wine, bring the mixture to a boil and then lower the heat and simmer for about 2 minutes or until heated through.
- Combine cream cheese, and remaining wine in a saucepan stirring over low heat.
- Stir occasionally, for about 10 minutes until smooth.
- Remove and discard the bay leaf.
The Rating
Reviewed by 1 people-
The chicken Loaf is delicious and the Cream Cheese Gravy is to die for. You can also use this mixture for meatballs.
mrsjljohnson
in Delmar loved it
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