Preheat the oven to 350°F.
Heat the oil in a saucepan over medium heat. Once hot, sauté the celery and onion until the onion is just translucent, about 5 minutes, then remove from heat.
In a large bowl, combine the chicken, egg, panko, dried apples, poblano peppers, salt, pepper, and sautéed onions and celery. Mix gently.
Form the mixture into a loaf shape and place in a baking dish just large enough to hold the loaf. An 11 x 7-inch baking dish works well.
Bake, uncovered, for about 30 minutes.
Spread the pickapeppa sauce over the top of the loaf, then continue baking until the internal temperature is 160°F, about 30 more minutes.
Remove the meatloaf from the oven and allow it to rest for 5 to 10 minutes.