Tangy Apple Chicken Loaf

Tangy Apple Chicken Loaf
  • 3 tablespoons butter
  • 2 stalks celery, finely chopped
  • 1 onion, chopped
  • 1/2 teaspoon salt
  • 1 carrot, grated
  • 1 apple - peeled, cored, and chopped
  • 1 1/2 pounds ground chicken
  • 1 egg
  • 1/3 cup applesauce
  • 2 tablespoons milk
  • 1/2 cup dry bread crumbs
  • 2 teaspoons poultry seasoning
  • 1 teaspoon ground sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup applesauce
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Melt the butter in a skillet over medium heat, and cook the celery and onion with 1/2 teaspoon of salt, stirring occasionally, until the onions are soft and browned, about 12 minutes. Stir in the carrot, and cook for 5 more minutes; stir in the apple, and remove the mixture from the heat.
  3. In a mixing bowl, lightly mix together the ground chicken, egg, 1/3 cup of applesauce, milk, bread crumbs, poultry seasoning, sage, 1/2 teaspoon of salt, and black pepper. Mix in the cooked vegetable-apple mixture. Form the mixture into a loaf, and place into the center of a 9x12-inch baking dish.
  4. In a bowl, mix together 1/3 cup of applesauce, the Dijon mustard, and honey into a smooth mixture, and spread the glaze over the top and sides of the meat loaf.
  5. Bake in the preheated oven for 30 minutes, then reduce the temperature to 375 degrees F (190 degrees C) until the internal temperature of the loaf is 180 degrees F (80 degrees C), about 30 more minutes. Allow the loaf to rest for 5 minutes before serving.

04/01/2018
Tangy Apple Chicken Loaf, recipe PT15M PT1H 5 455 calories

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