Sunday, September 22, 2013

Chicken Apple Meatloaf

Went apple picking today! Nothing beats being outside in the slightly cool, crisp air and tasting a variety of different apples straight from the tree. Instead of making apple crisp or applesauce I decided to think outside of the box and make a meatloaf! This dish is extremely comforting but also packs a big nutrition punch. Adding fennel seed adds a unique flavor and the caramelized onion and apple topper ties the dish together. Serve this meatloaf as a sandwich or serve it with creamy mashed potatoes and carrots for a meal that the whole family will love!

                                                   

Chicken Apple Meatloaf
Serves 4

All you need:
2 carrots, diced small
2 celery stalks, diced small
1 yellow onion, diced small
2 tablespoons extra virgin olive oil, divided
1 teaspoon fennel seeds
1 apple (any variety), diced small
2 garlic cloves, minced
1 pound ground chicken (I used ground Smart Chicken; if you can't find ground chicken simply grind 2 boneless, skinless chicken breasts in a food processor)
1/2 cup whole wheat bread crumbs
2 egg whites
Salt and pepper, to taste

1/4 cup ketchup
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon dark brown sugar

1 yellow onion, sliced thin
1 apple (any variety), sliced thin

All you do:
1. Preheat oven to 350 degrees. In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add diced carrot, celery and onion and cook for 2-3 minutes or until slightly soft. Season with salt and pepper.


2. Add diced apple, fennel seed and garlic and cook 2 minutes longer. Remove from heat.


3. In a medium bowl, combine ground chicken, bread crumbs and egg whites.


4. Add sautéed vegetables and stir until well incorporated.

5. Coat a baking sheet with cooking spray. Place meat and vegetable mixture onto the pan and shape into a loaf.

6. In a small bowl, combine ketchup, mustard, Worcestershire and brown sugar. Spread an even layer of this mixture over the meatloaf. Cover pan with foil and bake for 45 minutes. During the last 15 minutes of cooking, remove foil to allow the top of the meatloaf to brown.


7. Meanwhile, heat the additional tablespoon of olive oil in a skillet over medium high heat. Add the sliced apple and onion and cook until slightly golden and caramelized, about 5 minutes.


8. Transfer meatloaf to a platter, slice and top with caramelized onion and apple.







No comments:

Post a Comment