Chicken Meatloaf with Apple Cider Sauce

Chicken Meatloaf with Apple Cider Sauce

Ok, so I know it's not technically a MEATloaf (at least the traditional type) since we're using chicken but I promise you that you won't know you're eating chicken. I've created this recipe to stimulate the "authentic" meatloaf flavor by combining just the right seasonings and ingredients. This recipe is much healthier and cooks faster than the regular meatloaf. Plus it is DIFFERENT! I would hope you don't come to my blog to find the everyday recipes.... I strive to give you something new and scrumptious to try! With that in mind, here's what I came up with:

Start by pre-heating the oven to 430 Degrees F.

In a food processor, combine 1 Cup of Baby Carrots & 2 Cups of Celery Stalk (both chopped for easier processing), 1/4 Cup of Dried Raisins, and 4 Cloves of Garlic. Process until all 4 ingredients are finely chopped but have not reached a paste-like consistency. 


In a large bowl, combine 4 Cups of Ground Chicken, 1 Egg, 1 Tbsp of Onion Powder, 1/2 tsp of Tarragon Leaves, 1/2-2/3 tsp of Dried Thyme Leaves, 1/8 tsp of Liquid Smoke, 1 1/2 Tbsp of Worcestershire Sauce, and 1/4 tsp of each of the following: Pure Ground Sage, Salt, Ground Black Pepper, and Red Curry Paste. Using a spatula, mix the given ingredients till they're mostly unified. Then add the raisin mixture and 1 3/4 Cup of Italian Styled Breadcrumbs. Using clean hands, combine everything while making sure not to squeeze the mélange. 

Then transfer the mixture to a loaf pan or shape as desired and place in an oven safe dish. Lower the oven temperature to 415 Degrees F and bake for 30 mins. 
While you're waiting for it to cook, you can start on this superb sauce!

In a small mixing bowl, combine 1/3 Cup of Ketchup, 1/3 Cup of BBQ Sauce, 1 Tbsp of Mustard, 1 1/2 tsp of Honey, 1/8 Cup of Light Brown Sugar, 1 tsp of Ground All Spice, 2 Tbsp of Apple Cider, and a splash of Worcestershire Sauce. Whisk together until all the ingredients are fully integrated. 

After 30 mins, remove the meatloaf from the oven and evenly distribute about 1 Cup of the Sauce over it. Return to the oven for 10-15 more mins.

 Make sure to check the temperature before serving. You are looking for an internal temperature of at least 180 Degrees F. Once cooked, slice and serve :) This recipe goes very well with mashed potatoes and a side of vegetables. 

I served mine with some Smoked Paprika Mashed Potatoes and Sautéed Sesame Kale! See my page for more pictures: www.facebook.com/miralycuisine
~Bon Appétit ~ 


  1. "I know it's not technically a MEATloaf since we're using chicken"
    What do you mean? Is chicken not a meat? Maybe you mean it is not a traditional meatloaf as it incorporates chicken.
    I'm just taking the superb sauce recipe anyway.

    1. I was actually debating this... Growing up in a French speaking country, I was always taught poultry was a whole different category and it stuck with me. But you are right, it is meat. I DID mean not the the "traditional" meatloaf :) Thanks for the comment xo