When I think of a meal for a toddler, meatloaf would never enter my mind. In fact, I am pretty sure I have never even had meatloaf before. It seems so old school. Something served with a side of peas and a big glass of milk.

So when I received some chicken meatloaf leftovers for my babe I was beyond skeptical. I probably even rolled my eyes at it. Turkey loaf. REALLY. It is just so, un-pretty.

But then I heated a big hunk of it up, served it with some cooked carrots [of course, I had to go all out] and served it to the babes for dinner.

She devoured it.

Bite after bite.

Not a crumb left.

I was speechless.

So I gave it a try. Not what I was expecting, even though the name really does sum up the taste of it – a dish that is a cross between a loaf of bread and ground meat with just a pinch of spice. There was something very hearty and homey about it. I could see why it was devoured.

This is what got my wheels turning. If I could just add some veggies [kale, carrots and tomatoes] combined with something sweet [apricots or peaches] rounded out with a savory spice [sage] it would be not only be better looking but for sure better for you. So I played. I tweaked. We ate some meatloaf. It was delicious.

Everything old-school evidently becomes new-school again anyways.

Like little ducks in a row.

Chop and sneak a bite.

Grate away.

Slather on some homemade sauce.

Chicken + Apricot + Sage + Kale Loaf

1 lb organic ground chicken (or turkey)
1 large egg
1 tbsp 2% greek yogurt
1 cup organic old-fashioned oats
1/2 cup organic whole wheat bread crumbs
1 organic carrot
2-4 organic kale leaves
4 tbsp organic tomato paste
1 tbsp organic or local honey
4 organic apricots or peaches
salt and pepper to taste

Pre-heat oven to 350°. Oil 2 mini or 1 large loaf pan.
In a large bowl, whisk egg, greek yogurt, oats and bread crumbs. Add chicken. Set aside.
Cut apricots off of pit. You can use frozen peaches if fresh is not in season, just thaw before using. In food processor, blend tomato paste, honey and apricots. Set aside 1/2 cup of sauce mixture. Tear kale leaves and add into food processor. Pulse until kale is in bite size pieces. Add kale/apricot mixture into large bowl with chicken.
Grate carrot and add to large bowl with kale/apricot/chicken. Add salt and pepper to taste. Mix all ingredients together with your hands, don’t worry it won’t bite.
Scoop mixture out of bowl and into loaf pans. Pat down until even. With spoon add reserved sauce to top of both loaves.
Bake for 35 to 45 minutes or until an inserted knife comes out clean. Let cool and serve with some steamed peas and a nice big glass of milk.

Will last 4 days in fridge or 4 months in freezer.