CHICKEN MEATLOAF WITH GOLDEN RAISINS AND APPLES
Adapted from: The Way We Cook: Recipes from the New American Kitchen
by Sheryl Julian, Julie Riven

The authors note that the raisins and apples moistens the ground meat, making the loaf golden and crisp rather than dry.

2 lbs ground chicken (substitute ground turkey for the chicken)
1/2 medium onion, grated
3/4 cup applesauce
1/2 cup fresh white bread crumbs
1 large egg, lightly beaten
1/4 cup golden raisins
2 Tblsp pine nuts, toasted (optional)
1/2 tsp dried thyme
1/4 tsp ground cinnamon
pinch of nutmeg
pinch of allspice
1/2 tsp coarse salt, or to taste
1/2 tsp freshly ground black pepper, or to taste
1 large green apple, cored, seeded, and very thinly sliced
Vegetable oil, for brushing

Set the oven at 400 degrees. Rub a 9x5 inch Pyrex loaf pan with oil.

In a large bowl, combine the ground turkey, onion, applesauce, bread crumbs, egg, raisins, pine nuts, thyme cinnamon, nutmeg, allspice, salt and pepper.

Place the meat-loaf mixture in the prepared pan, patting it down to flatten it. Overlap the apple slices on the meat. Brush the apples with the oil and set the dish on a rimmed baking sheet to catch any spills.

Bake the meatloaf for 55 minutes or until the juices are bubbling at the edges. Remove the meat loaf from the oven and let it settle for 5 minutes. Cut into thick slices and serve.