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DeAnna Lee




Tangy Chicken Meatloaf with Apple & Celery



I'm a huge fan of meatloaf, and I love to play around with flavors and different meat variations.  Last night, I was in the mood for chicken. But I didn't want a boring ol' chicken breast.  So this is what I whipped up.  




Tangy Chicken Meatloaf with Apples & Celery 

1 lb. ground chicken
1/2 white onion
3 ribs celery

1 green apple
4 cloves of garlic
1/4 cup fresh parsley
1/2 tbsp. onion powder
1/2 tbsp. garlic powder
1/2 tbsp. crushed red pepper
1 cup chicken stock
2 tbsp. apple cider vinegar
1 tbsp. Dijon mustard 
1/2 tbsp. thyme 

1 cup bread crumbs (I use Panko...I love it) 
1 egg 
1 jalapeno (you can omit this-we had some from the garden)
salt and pepper 

Topping 

1 green apple (or 1 cup apple sauce) 
1/2 tbsp. Dijon mustard
1 lemon squeezed 
1 tbsp. honey 
salt and pepper 

*For topping: place everything in the food processor and pulse til' smooth. 


Preheat oven to 375 degrees. 

Chop onion, celery, apple, jalapeno, and garlic and saute in a pan until tender on low-medium heat.  Add 1 cup chicken stock and 2 tbsp. apple cider vinegar.  Let this reduce by half.  It only takes a few minutes.  

Let this mixture cool, then add to the ground chicken.  Add egg, all spices, and bread crumbs.  Use your hands to mix it all together.  Be careful not to over mix it.  

Line a baking sheet with tin foil.  Then form chicken mixture into a loaf on the sheet.  Coat the top and sides with the tangy apple topping. 

Bake chicken meatloaf 1 hour.  Remove from oven and let rest for 10 minutes before serving.  






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09/04/2013 11:55AM
Tangy Chicken Meatloaf with Apple & Celery
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