Looking for an interesting meatloaf recipe that doesn’t use ground beef or pork? Try this Chicken Apple Meatloaf served with a tarragon-infused 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 chicken apple 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, however, tarragon makes the perfect sauce for this chicken apple meatloaf.
This recipe comes from the Tupelo Honey Café Cookbook (affiliate link). If you are ever in Asheville, North Carolina, don’t miss the modern Southern cooking at this restaurant.
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 large egg or 1/4 cup egg substitute
- 1 cup panko bread crumbs
- 5 ounces 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.
Nutrition Info Per Serving
Tarragon Tomato Sauce
- 1/2 cup demi-glace
- 14 ounces no-salt-added diced tomatoes 1 can
- 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.