After supper one night, my mom and I came up with this delicious peach cobbler. If you are desiring something sweet, it satisfies that appetite and doesn’t have a lot of calories. A 9×11-inch glass baking dish will also work with this recipe. If you’d like, mix in some ice cream.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 tablespoons butter
- 2 stalks celery, finely chopped
- 1 onion, chopped
- ½ teaspoon salt
- 1 carrot, grated
- 1 apple – peeled, cored, and chopped
- 1 ½ pounds ground chicken
- 1 egg
- ⅓ cup applesauce
- 2 tablespoons milk
- ½ cup dry bread crumbs
- 2 teaspoons poultry seasoning
- 1 teaspoon ground sage
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅓ cup applesauce
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Melt the butter in a skillet over medium heat, and cook the celery and onion with 1/2 teaspoon of salt, stirring occasionally, until the onions are soft and browned, about 12 minutes. Stir in the carrot, and cook for 5 more minutes; stir in the apple, and remove the mixture from the heat.
- In a mixing bowl, lightly mix together the ground chicken, egg, 1/3 cup of applesauce, milk, bread crumbs, poultry seasoning, sage, 1/2 teaspoon of salt, and black pepper. Mix in the cooked vegetable-apple mixture. Form the mixture into a loaf, and place into the center of a 9×12-inch baking dish.
- In a bowl, mix together 1/3 cup of applesauce, the Dijon mustard, and honey into a smooth mixture, and spread the glaze over the top and sides of the meat loaf.
- Bake in the preheated oven for 30 minutes, then reduce the temperature to 375 degrees F (190 degrees C) until the internal temperature of the loaf is 180 degrees F (80 degrees C), about 30 more minutes. Allow the loaf to rest for 5 minutes before serving.
Nutrition Facts
| Calories | 207 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 84 mg |
| Dietary Fiber | 2 g |
| Protein | 22 g |
| Saturated Fat | 3 g |
| Sodium | 499 mg |
| Sugars | 7 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely wonderful as written- no changes needed! This makes a BIG loaf but you could easily cut it down! I plan to freeze some! Thank you!
Made it with ground beef. Delicious !
This recipe is excellent as is, I didn’t need to change a thing. It has become a household staple meal replacing my mother’s meatloaf.
Very bland
I love this recipe and have made it several times. However, the first time I found the glaze somewhat blasé, so since then I make a tangier one using ketchup, Worcestershire sauce, mirin( rice wine), honey, low sodium soy sauce, finely grated ginger and freshly ground black pepper. Everyone who has ever eaten this raves about it. Thank you for the baseline recipe.
OH EM GEE so good. Another reviewer already said this but this loaf tastes like Turkey Dinner on thanksgiving. Soooooo good. My husband liked it and he has some weird aversion to any fruit being cooked in his food. The ingredients sounds weird but tastes so good together. The only changes I made were 1) had no sage so put herbs de provence in instead; 2) put 1/2 cup of oatmeal in because the mix was too wet. Otherwise followed the recipe exactly.
We had a leek from the garden and only a small onion. Tasted great.
Made it again tonight, but I had to make double so there would be leftovers. This time, after I sautéed the onions, carrots and apples, I deglazed the pan with 2 oz. of Jack Daniels Apple. I also add 2 tsp. of Roasted Chicken – Better Than Bouillon. Otherwise, I pretty much follow the recipe as is (though I do use fresh herbs from my garden).
Made it exactly according to the recipe. It sounded like an odd recipe but everyone in our family called it a “make again”. A nice change from traditional meatloaf.
I did make some changes to this, mostly because I didn’t have onion, celery,sage. And I couldn’t find my pepper grinder! But, the whole family liked it. it was certainly more moist than my husband’s meatloaf, and kiddo asked off she could eat the leftovers today which almost never happens.
Since it’s hard to find 1.5# of ANY ground poultry, I used one pound each of chicken & turkey, (which was on sale). I added 1/2 chopped poblano to the mirepoix for a little punch. I scaled up the rest proportionally except I added one chopped hard boiled egg to the one beaten one. Misgivings about it being moist enough were unfounded. I was unable to get the glaze to resemble anything of the sort, it just kinda melted into the loaf. Tasted just as advertised, nothing objectionable. To obtain some texture, place slices on a hot skillet to crisp it up. Like regular meatloaf, I thought a schmeer of either mustard or ketchup/mayo was fine for a condiment. Pickle on the side and it’s a complete lite dish all by itself.
Title sounded good, but….this was tasteless. There were herbs, but nothing tangy in the loaf or the glaze. Will not make it again.
We made this last night, although we were very skeptical. We had a back up plan because we were determined that this would be gross. My daughter had come home from work sick and had been sleeping for hours. I took some to her room and told her she should try to eat, but that was it I didn’t see her until I went to bed. We ate it and it was amazing!!! It does have a ‘stuffing” sort of taste. My son came home at 10:30 at night. I was to bed, and he came to my room to say good night and asked what we’d had for supper. I explained to him what it was and told him there were left overs. He said No thanks it sounds terrible. I convinced him to try it and he came back up to my bedroom and woke me up to ask me “What kind of black magic I used to make those ingredients taste that good when combined. safe to say it was a hit.
i love meatloaf and i love this version of it! perfect to use mustard as the glaze!
Our 2 year old and 4 year old both went for seconds and even thirds of this! Winner winner CHICKEN dinner!
Pleasantly surprised at how good it was! The only changes I made was I added garlic powder, used Italian bread crumbs, substituted brown sugar for the honey, and did not add chopped apple because I didn’t have any!
Just fabulous
Awesome. Tasted so awesome! The whole family loved it! My first ever non beef meatloaf and it was delicious!
I make this recipe with ground turkey and instead of applesauce I use my spiced apple butter. Everyone loves it, as it tastes like turkey and stuffing.
I have made this a couple of times now and making again today for dinner. It is great tasting and a nice change from beef based meatloaf. The flavors blend well and will leave you satisfied at the end of your meal. Since it is just the two of us, the leftovers make great sandwiches for lunches during a busy week. Thanks for sharing!
It takes much longer than twenty minutes to prepare