Friday, November 6, 2015

Tangy Apple Chicken Loaf

First of all, I have to admit: this is not a photo I took!  This comes from the AllRecipes website.  My photo was just awful, but this is a recipe you must try!  It is so, so, so good!

This is such a wonderfully refreshing alternative to traditional meatloaf.  Very light and the apple adds such freshness.  I used a Honeycrisp....they must be at their peak right now.  The one I used was crunchy and juicy.  This is going to be making many appearances on my table.


1/2 stick butter
2 stalks celery, finely chopped (1 cup)
1 medium onion, finely chopped (1 cup)
1-2 carrots, grated (1 1/4 cups)
1 tsp salt
1 large apple, peeled, cored, and finely chopped (1 1/2 cups) (they recommend Golden Delicious, Honeycrisp, or Cortland)
1 3/4 pounds ground chicken
1 egg
2/3 cups unsweetened applesauce
2 Tbsp milk
1/2 cup plain dried bread crumbs
2 tsp poultry seasoning
1/4 tsp black pepper
1 Tbsp Dijon mustard
2 tsps honey

Preheat oven to 400F.  Spray a 9 x 13" baking dish with cooking spray.

Melt butter in a large skillet over medium heat; then cook celery, onion, carrot, and 1/2 tsp salt; stirring occasionally until vegetables are tender and starting to brown, about 12 minutes.  Add apple and cook 2 minutes more to soften.  Remove from heat; and cool to room temperature, about 10 minutes.

Mix together ground chicken, egg, 1/3 cup applesauce, milk, bread crumbs, poultry seasoning, pepper and remaining 1/2 tsp salt in a large bowl.  Add onion mixture and stir gently until just combined.  Transfer to prepared baking dish and shape into a 9x 5 1/2x 1 1/2" loaf.

Stir together mustard, honey, and remaining 1/3 cup applesauce and spread over top and sides of loaf.

Bake 30 minutes.  Reduce oven temperature to 375F and cook until an instant-read thermometer inserted into center of loaf registers 165F, about 25 minutes more.  Let stand 10 minutes before cutting to serve.

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