Apple Chicken Loaf – Moist, Tangy & Easy
This Apple Chicken Loaf is a new twist on the traditional meatloaf, healthier but still full of flavour and comfort!
Equipment
9x13 inch (33x23cm) baking dish
Large skillet or sauté pan
Large mixing bowl
Box grater
Instant-read meat thermometer
Cooking spray
Ingredients
- 1 teaspoon cooking spray or oil - for greasing the baking dish
¼ cup butter - 55g
1 ¼ cups carrots - grated, about 150g
1 cup celery - finely chopped, about 120g
1 cup onion - finely chopped, about 150g
¾ teaspoon salt - plus more to taste
½ teaspoon ground black pepper - plus more to taste
1 large apple - cored, peeled, and chopped
1 large egg - beaten
1 ¼ pounds ground chicken - minced chicken, 565g
2 tablespoons milk - 30ml
½ cup breadcrumbs - 55g, plus more if the mixture feels too wet- 2 teaspoons poultry seasoning
1 tablespoon Dijon mustard
Instructions
- Preheat the oven to 400°F / 200°C (205°C fan-forced). Lightly grease a 9x13 inch (33x23cm) baking dish with cooking spray or a thin coat of oil.1 teaspoon cooking spray or oil
- Melt the butter in a large skillet over medium heat. Add the onion, celery, grated carrots, and chopped apple. Season with salt and stir occasionally until the vegetables are softened and just starting to brown, about 10–12 minutes. Transfer to a plate or bowl and let cool completely before proceeding — hot vegetables will partially cook the raw chicken and cause uneven texture.¼ cup butter, 1 ¼ cups carrots, 1 cup celery, 1 cup onion, ¾ teaspoon salt, 1 large apple
- In a large mixing bowl, combine the beaten egg, ground chicken, milk, Dijon mustard, breadcrumbs, poultry seasoning, pepper, and salt. Add the cooled vegetable-apple mixture and fold gently with a spatula or your hands until just combined — avoid overmixing, which makes the loaf dense.½ teaspoon ground black pepper, 1 large egg, 1 ¼ pounds ground chicken, 2 tablespoons milk, ½ cup breadcrumbs, 2 teaspoons poultry seasoning, 1 tablespoon Dijon mustard
- Transfer the mixture to the prepared baking dish and shape into a loaf roughly 9 inches long and 4 inches wide. Bake at 400°F / 200°C for 30 minutes. Reduce the oven temperature to 375°F / 190°C (195°C fan-forced) and continue baking for 25–30 minutes more, or until an instant-read thermometer inserted into the thickest part of the centre reads 165°F / 74°C.
- Let the loaf rest in the dish for 10 minutes before slicing — this allows the juices to redistribute and makes slicing easier. Serve with mashed potatoes, steamed asparagus, or your favourite sides.
Notes
Storage: Refrigerate leftover slices in an airtight container for up to 3 days. Reheat covered with foil at 325°F / 160°C for 15 minutes, or microwave on medium power.
Freezer-friendly: Slice the baked loaf before freezing in a zip-lock bag for up to 2 months — thaw individual slices overnight in the fridge.
Make-ahead: Sauté the vegetables and apple up to 2 days ahead and refrigerate. The shaped, unbaked loaf can be covered tightly and refrigerated overnight; add 5–10 minutes to the bake time if starting from cold.
Substitutions: Swap breadcrumbs for panko for a lighter texture, or use gluten-free breadcrumbs. Ground turkey works in place of chicken with no other changes needed.
Pro tip: Use an instant-read thermometer to confirm the centre reaches 165°F / 74°C — oven times vary with loaf thickness, so temperature is the only reliable doneness check.
Nutrition
Serving: 1servingCalories: 307kcalCarbohydrates: 18gProtein: 20gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 133mgSodium: 549mgPotassium: 751mgFiber: 3gSugar: 7gVitamin A: 4861IUVitamin C: 6mgCalcium: 68mgIron: 2mg
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