Sweet and savory variation on meatloaf with chicken instead of beef
Course: Main Course
Keyword: chicken apple meatloaf, easy dinner recipes
Author: Adapted from Honey Tupelo Cafe Cookbook by Elizabeth Sims with Chef Brian Sonoskus
1cupdiced sweet onionsuch as Vidalia (about 1 large onion)
1largeegg or 1/4 cup egg substitute
1cuppanko bread crumbs
5ouncesdried apples, diced
1poblano pepper4-5 inches long, seeded and diced
1/2teaspoonfreshly ground pepper
Tarragon Tomato Saucerecipe 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.
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.