Apple Sage Chicken Meatloaf
Apples and fresh sage give this chicken meatloaf a delicious fall twist!
Servings: 6 people
Calories: 313kcal
Ingredients
- 1 tablespoon olive oil
- 1 cup onion minced
- 4 cloves garlic minced
- 1 cup celery finely chopped
- 1 cup tart apple finely chopped (1 medium, I use pink lady)
- 1 tablespoon fresh sage finely chopped (plus leaves for garnish)
- 1/2 tablespoon fresh rosemary finely chopped
- 1 1/2 teaspoons sea salt
- 1 teaspoon cracked black pepper
- 1/4 teaspoon cayenne pepper
- 2 pounds ground chicken
- 1 tablespoon dijon mustard
Apple Cider Gravy
- 1 cup apple cider or an unfiltered apple juice
- 1 tablespoon dijon mustard
- 1 tablespoon arrowroot starch
- 1 1/2 cups chicken stock
Instructions
- Preheat oven to 400º F. Find a standard size loaf pan and set aside.
- In a large skillet, heat olive oil over medium heat, and add onions, celery, apples, and garlic. Sauté for about 15 minutes, until the onions are very tender.
- Season the vegetables with fresh sage and rosemary, and sea salt and black pepper. Stir to combine and release the oils from the herbs. *After transferring the vegetables to the chicken mixture, do not wash the pan. Leave it with the seasoning to make the chicken gravy in!
- In a large mixing bowl, combine the ground chicken with the sautéed vegetables and apples, and the dijon mustard and cayenne pepper. Use a spoon (or your hands!) to fully mix the vegetables into the chicken.
- Add the chicken mixture into the loaf pan, and smooth out the top.
- Cover the meatloaf with foil, and bake for 40 minutes. Remove the foil and continue baking another 15 minutes to brown the top. Remove from the oven and allow to rest for 10 minutes prior to slicing and serving.
Apple Cider Gravy
- In the same skillet used to saute the vegetables and apples (do not wash the pan!), deglaze the pan with the apple cider. Bring it to a low simmer and reduce by half, scraping any browned bits from the pan into the sauce.
- Add the arrowroot powder to the chicken broth, and stir to combine. Slowly drizzle the chicken broth into the pan with the apple cider, whisking to prevent clumps.
- Season with dijon mustard, and additional salt and pepper, if desired.
Video
Notes
How to Serve Chicken Meatloaf with Apples and Sage
My absolute favorite way to serve this Apple Chicken Meatloaf is over my thick Cauliflower Mash (made with parsnips or potatoes!). It’s also great served over steamed rice or quinoa. Mix it up by serving it with Roasted Butternut Squash or Baked Delicata Squash.How to Store Leftovers
Once the chicken meatloaf has fully cooled, pack it in an airtight container and refrigerate it for up to 1 week. To Freeze: This is perfect for freezing individual portions of protein for your meal prep! I freeze it along with the cauliflower mash in glass or stainless steel containers. When I am ready to reheat it, I add metal rack to a pot with water, and simmer the water with a lid over the top. My leftovers are reheated without being dried out (and it keeps the components of the meal separate!) No microwave needed!Variations:
Chicken Meatballs: Want to cook this recipe faster, or don’t have a loaf pan or oven? This recipe makes delicious meatballs! Instead of pressing the chicken mixture into a loaf pan, form 1-2 inch balls of the mixture.- Oven Method: Preheat oven to 400º F. Line a baking sheet with parchment paper. Roll the mixture into 1-2 inch balls, and place them on the baking sheet. Bake the meatballs for 12-15 minutes, until the juices run clear and the meatballs are fully cooked inside.
- Skillet Method: Heat a skillet over medium heat. Drizzle in 1-2 tablespoons of olive oil. Add the meatballs, leaving space in between each one. Cook for about 5-7 minutes per side, rotating to brown them fully. This might take a couple batches to cook the whole amount of chicken.
Nutrition
Calories: 313kcal | Carbohydrates: 15g | Protein: 29g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 132mg | Sodium: 830mg | Potassium: 1020mg | Fiber: 2g | Sugar: 8g | Vitamin A: 133IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 2mg