Pork Meatloaf with Apples & Sage
Meatloaf gets a welcome refresh in this autumn-ready recipe, which features the classic trio of NY apples, pork and sage in a whole new way. A few kitchen staples are all you need to complete this low-hassle weeknight meal. Be sure to thoroughly squeeze excess moisture from your grated apples to ensure your meatloaf has the perfect consistency.
- 2 large NY apples, cored, peeled and grated
- 1 large yellow onion, finely chopped
- 2/3 cup breadcrumbs
- ½ cup milk
- 2 lb. ground pork
- ½ tsp. dried oregano
- 1 tsp. dried basil
- ¼ cup fresh sage leaves, chopped
- 1 large egg, lightly beaten
- 1 tsp. salt
- ¼ tsp. freshly ground black pepper
- Ketchup to taste
- Preheat oven to 400°F.
- Line a small baking sheet with parchment paper.
- Wrap the grated NY apples in a clean towel and squeeze out as much moisture as you can.
- To a mixing bowl add the apples, onion, breadcrumbs and milk. Leave for 5 minutes.
- After 5 minutes, add the ground pork, oregano, basil, sage, egg, salt and pepper.
- Mix until everything is well combined.
- Turn out onto the baking sheet and mold into a meatloaf shape, about 10 inches long and 5 inches wide.
- Top with ketchup.
- Bake for about 1 hour, or until a thermometer reaches 165°F when inserted into the center.
- Remove from the oven and allow to rest for 10 minutes before slicing and serving.
- Serve with extra ketchup.