Add olive oil to a frying pan, and cook onions, garlic, apples, and celery over medium low heat until all are soft and translucent. Add fresh sage, rosemary, salt, pepper, fennel seed, and cayenne pepper, and mix well into vegetable mixture.
In a food processor, mince the chicken breasts. Once the breasts are completely minced, add the vegetable and spice mixture, and pulse to combine well.
Add the mixture into a small casserole dish. Shape the mixture into a loaf, leaving space around the edges for broth.
Juice the apples and celery in a juicer. If you don't want to use a juicer, or don't have one, substitute apple juice. Pour the apple and celery juice over the top, filling the edges of the pan. Add fresh herbs to the juices if you'd like.
Cover tightly in foil, and bake at 400 f for 40 minutes.
Steam the cauliflower on medium high heat for 10-15 minutes. The cauliflower needs to be very soft in order to become really smooth. Once the cauliflower is steamed, drain very well, then add to a food processor. Process for 2-3 minutes, add butter, salt, and pepper, and pulse to combine.
After the meatloaf has cooked for 40 minutes, uncover, and spoon the juices over the top. Pour extra juices into a small saucepan. Continue baking uncovered at 425 f for another 20 minutes.
While the meatloaf continues to bake, make the gravy. Into the juices, add 1 tablespoon dijon and the vegetable or chicken stock. Stir the arrowroot powder into ¼ water in a small cup. Once the broth mixture is boiling, add the arrowroot, stirring as it incorporates. Turn to low, and allow to thicken for about 2-3 minutes, then remove from heat.