Chicken Loaf with Mushroom Gravy Recipe

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 13-in. x 9-in. baking dish. Bake, uncovered, at 350 ° for 55-60 minutes or until no pink remains and a meat thermometer reads 165 °. Let stand for 10 minutes. 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.