Chicken Apple Meatloaf

Chicken Apple Meatloaf

Sweet and savory variation on meatloaf with chicken instead of beef
Course Main Course
Cuisine American
Keyword chicken apple meatloaf, easy dinner recipes
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 362 kcal
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


  1. Preheat oven to 350°F.

  2. Heat oil in saucepan over medium heat. Sauté the celery and onion until onion is just translucent, about 5 minutes. Remove from heat.
  3. 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.)
  4. 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.

Recipe Notes

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