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Chicken Apple Meatloaf
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Chicken Apple Meatloaf

Sweet and savory variation on meatloaf with chicken instead of beef
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Main Course
Cuisine: American
Keyword: chicken apple meatloaf, easy dinner recipes
Servings: 4 servings
Calories: 362kcal
Author: Adapted from Honey Tupelo Cafe Cookbook by Elizabeth Sims with Chef Brian Sonoskus


  • 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.


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.


Serving: 0g | Calories: 362kcal | Carbohydrates: 38g | Protein: 23g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 149mg | Sodium: 855mg | Potassium: 0mg | Fiber: 5g | Sugar: 27g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 33g