Apple and Chicken Meatloaves

Bread, whole wheat (including toast), 1 slice (remove)
Milk, nonfat, .25 cup (remove)
Apples, fresh, 4 medium (2-3/4" dia) (approx 3 per l (remove)
Organic Valley Ground Chicken, Frozen, 16 oz (remove)
Onions, raw, .5 cup, chopped (remove)
Parsley, .25 cup (remove)
Egg substitute, liquid (Egg Beaters), 2 tbsp (remove)
*Fennel seed, 1.5 tsp (remove)
Salt, 1 tsp (remove)
Pepper, black, .5 tsp (remove)
Olive Oil, 1 tbsp (remove)
Jams, preserves, jelly, 4 tbsp (remove)
*Grey Poupon Dijon Mustard, 3 tsp (remove)

Makes 4 loaves, appx. 4 1/2" by 21/2"

Preheat oven to 450. In food processer with knife blade attached, pulse bread into fine crumbs. Transfer to large bowl and stir in milk. While crumbs soak, grate half of 1 apple on large holes of box grater. Cut remaining apple half and remaining 3 apples into wedges; removing and discarding cores. Set aside.
To bowl with crumbs, add chicken, onion, parsley, egg, grated apple, 1/2 tsp fennel seed, 1/2 sp salt, and 1/2 tsp black pepper. With hands, mix until well combined. Divide mixture into 4 equal pieces. On 18" by 12" jelly rollpan, form each piece into 4 1/2" by 2 1/2" loaves, spacing 3" apart.
In large bowl toss apples, oil and remaining 1 tsp fennel seed until well combined. Scatter in an even layer around loaves. Roast 10 min.
Meanwhile, stir together apple jelly and mustard until well blended. Brush or spoon thick layer of mixture onto meatloaves. Rosat 10 min or until tops are browned and temp on meat thermometer reaches 165.
Transfer apples and meatloaves to serving plate.

Number of Servings: 4

Recipe submitted by SparkPeople user BENTLEY792003.