Chicken Apple Meatloaf with Tarragon Tomato Sauce for #SundaySupper

Chicken Apple Meatloaf with Tarragon Tomato Sauce

My former co-worker Spike, fun in that good “Keep Austin Weird” kind of way, taught me many things. He taught me a dance called The Pencil Sharpener just in time for our annual holiday party. He taught me that you could shop for furniture curbside. One of his prized possessions was a fuzzy pink sofa he got for free. And he taught me that something called Pickapeppa Sauce slathered on top of cream cheese makes a fabulous quick appetizer when served with crackers. I can’t use Pickapeppa Sauce without thinking of Spike.

For #SundaySupper‘s apple theme this week, I decided to try a Chicken Apple Meatloaf glazed with Pickapeppa Sauce and served with a Tarragon Tomato Sauce that’s been beefed up with demi-glace. You’ll find Pickapeppa Sauce near the worcestershire sauce in your grocery store. Containing tomatoes, onion, vinegar, mangoes, raisins, garlic, sugar and cloves, it packs a tangy punch. Once you try it on top of meatloaf, you’ll never use ketchup again.

This meatloaf is a little bit drier than most, but you won’t even notice because of the rich tomatoey sauce that’s served with it. The dried apples lend sweetness and the poblano peppers give a tiny bit of kick. Feel free to substitute jalapeños if you want more heat. Tarragon is one of those herbs that that can completely overpower a dish if you use too much. Think of the flavor in a black jelly bean and plan accordingly. Used in moderation and combined with tomatoes and demi-glace, tarragon makes a flavorful sauce to accompany the meatloaf.

This recipe comes from the Tupelo Honey Cafe Cookbook. If you are ever in Asheville, North Carolina, don’t miss the modern Southern cooking at this restaurant.

Chicken Apple Meatloaf

Adapted from Honey Tupelo Cafe Cookbook by Elizabeth Sims with Chef Brian Sonoskus
Chicken Apple Meatloaf
1 tablespoon olive oil
1 cup diced celery
1 cup diced sweet onion, such as Vidalia (about 1 large onion)
1 pound ground chicken
1 egg or 1/4 cup egg substitute
1 cup panko bread crumbs
1 (5 ounce) package dried apples, diced
1 poblano pepper (4-5 inches long), seeded and diced
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
3 tablespoons Pickapeppa Sauce
Tarragon Tomato Sauce (recipe below)

Preheat oven to 350°F.

Heat oil in saucepan over medium heat. Sauté the celery and onion until onion is just translucent, about 5 minutes. Remove from heat.

In a large bowl, combine chicken, egg, panko, apples, poblano peppers, salt, pepper and onion/celery mixture. Mix gently and form into a loaf shape. Place in a baking dish just large enough to hold the loaf. (I used an 11- x 7-inch baking dish.)

Bake, uncovered, for about 30 minutes, then spread the Pickapeppa sauce over the top of the loaf and bake until the internal temperature is 160°F, about 30 more minutes. Remove from oven, let rest 5 to 10 minutes, then slice. Serve with Tarragon Tomato Sauce.

Makes 4 servings
Per serving: 362 calories, 14g fat (4g sat), 149mg cholesterol, 855mg sodium, 38g carb, 5g fiber, 27g sugar, 23g protein

Nutritional Analysis: This meatloaf is a good source of Protein and Vitamin B6. (Source: nutritiondata.com). If you’re watching Cholesterol, you may want to use egg substitute or have one slice of meatloaf instead of two.

Tarragon Tomato Sauce

Adapted from Honey Tupelo Cafe Cookbook by Elizabeth Sims with Chef Brian Sonoskus

1/2 cup demi-glace
1 (14 ounce) can no-salt-added diced tomatoes
1 tablespoon chopped fresh tarragon
1/4 teaspoon sea salt
freshly ground black pepper

In a heavy saucepan, combine the demi-glace, tomatoes, tarragon and salt. Bring mixture to a boil over medium-high heat, then reduce heat to low and simmer until mixture thickens, about 20 minutes. Break up chunks of tomato as they soften. Add pepper just before serving.

Makes 4 servings
Per serving (1/2 cup): 45 calories, 1g fat (0g sat), 0mg cholesterol, 261mg sodium, 7g carb, 2g fiber, 3g sugar, 2g protein

Nutritional Analysis: This sauce is low in Saturated Fat and Cholesterol and is also a good source of Vitamin A, Vitamin E, Vitamin K, Thiamin, Riboflavin, Niacin, Folate, Calcium, Magnesium and Copper, and a very good source of Dietary Fiber, Vitamin C, Vitamin B6, Iron, Potassium and Manganese (Source: nutritiondata.com). If you are watching your Sodium, you may want to reduce or eliminate the sea salt.


The #SundaySupper gang will be sharing apple recipes all afternoon on Twitter, Facebook, Pinterest and Instagram on Sunday, September 23, 2012. We will also have a live chat at 7 p.m. EST on Twitter and will be using the hashtag #SundaySupper. We look forward to answering questions, giving tips and inspiring you to spend more time Around the Family Table with those you love! Thanks to Cindy of Cindy’s Recipes and Writings for hosting this event.

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Comments

  1. says

    Tarragon and chicken are a wonderful combination. I would have never thought of apples in a savory meatloaf or dish like this. Thanks for the inspiration and sharing this recipe.

  2. says

    Those flavors sound so good – my mouth is watering at the thought of pickapeppa sauce! It looks so inviting too – pass me a fork, please!

  3. says

    Love the idea of adding apple to a meat loaf, Bet my kids would love that! The sauce looks gorgeous !!! Hearty & wholesome. Will be great for lots of stuff I think. Thanks for sharing. Will be making both soon :)

  4. says

    This meatloaf sounds right up my alley! I usually make meatloaf with white meat turkey or chicken since I don’t eat red meat, so this is going on my list of new recipes to try!

  5. says

    The Pencil Sharpener? I think I need to see this dance. My husband does the sprinkler (he’s such a nerd). I have never had chicken meatloaf, and I believe that has to change. Like, now. This really does look delicious. Happy #SS!

  6. diabeticFoodie says

    Jennie – Right hand goes behind your back and moves in a circular motion (the crank). Left hand goes out straight in front (the pencil). Hips rotate as you “crank.” Note there will be no YouTube video of me doing this dance :)

  7. says

    This looks amazing!! I was just wondering what to do with the ground chicken I have in my freezer….mmmm……the sauce sounds interesting too! Adding to my list this week! Thanks for sharing!

  8. says

    We love meatloaf around here and love trying new recipes–this sounds like a great combination! My friend Abel used to put ripe bananas in his meatloaf, and it’s amazing how that mild sweetness blends in so well!

  9. says

    I want to meet Spike. I would LOVE a pink sofa, it’s a dream to have one some day.

    Love this meatloaf, such a cool combination of tastes. I really love meatloaf so am happy to see a jazzed up version I can try out.

  10. Susan says

    Yum! This reminds me of chicken apple sausages, which is a favorite. The sauce also looks extremely flavorful a great compliment to the meatloaf.

  11. says

    You definitely surprise here with a really unique combination of flavors. I may have to try making this just to see how it all works together. I can’t even imagine what it tastes like, but I’m sure it’s good. That tomato sauce looks very versatile too. I may start there.

  12. says

    I love meatloaf and I make a version of it with ground turkey. This sounds awesome! I love all the different elements, the apple providing the sweet, peppers packing a bit of a punch, and ground chicken for a leaner, lighter flavour. I’ve never heard of Pickapeppa sauce but your description makes me want to buy some and slather it over all my food!

  13. says

    I will be trying this recipe. Sounds perfect for my diet. I love how when I clicked on demi-glace it took me to section where you explained it and how to make it. Such a great recipe.

  14. says

    I need to see the dance called The Pencil Sharpener LOL! :-) I love making meatloaf this time of year. What a fun idea to add apples, your recipe sounds delicious! Hugs, Terra

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