Pork, Apple and Sage Meatloaf

Ingredients

• About 300 g (2 cups; about 2 apples)apples, cored, peeled and grated
• 907 g (2 pounds)ground pork
• 200 g (3/4 cup)yellow onion, finely chopped
• 1/2 teaspoondried oregano
• A small handful (1/4 cup)fresh sage leaves, chopped
• 1 largeegg, lightly beaten
• 38 g (2/3 cup)breadcrumbs
• 118 ml (1/2 cup)milk
• 1 teaspoonsalt
• 1/4 teaspoonfreshly ground black pepper
• 235 g (1 cup)tomato ketchup
• 472 ml (2 cups)beef stock or broth
• A littlecornstarch or flour

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Squeeze the apples

   Wrap the grated apples in a clean tea towel and squeeze out as much moisture as possible. This helps prevent a soggy meatloaf.

3. 3

   Mix the meatloaf

   Put the pork, squeezed apple, onion, oregano, sage, egg, breadcrumbs, milk, salt and pepper in a large bowl. Mix until evenly combined.

4. 4

   Shape and top

   Transfer the mixture to a 23 x 33 cm casserole dish and shape it into a meatloaf about 25 cm long and 13 cm wide. Spread the ketchup over the top and pour the beef stock into the bottom of the dish.

5. 5

   Bake until cooked

   Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for a further 30 minutes, or until a thermometer inserted into the centre reads 74°C (165°F).

6. 6

   Rest and slice

   Take the meatloaf out of the oven and leave it to rest for 10 minutes before slicing and serving.

7. 7

   Thicken the gravy

   For cornstarch gravy, strain the cooking liquid through a sieve into a saucepan. Mix a little cornstarch with water, stir it into the gravy and simmer until thickened. For flour gravy, mix a little flour with a little warm gravy in a bowl, then pour it into the pan and whisk over a simmer until thickened.

What is pork, apple and sage meatloaf?

Meatloaf is a familiar American home-cooking dish made by shaping seasoned minced meat into a loaf and baking it. This version pairs pork with apple and sage, flavours that work especially well together.

The grated apple brings a gentle sweetness, while ketchup forms a tangy topping and the beef stock in the dish provides a base for gravy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 418 calories, 32g protein, 16g carbs, 25g fat.

The pork supplies much of the protein and fat, while the apple, onion, breadcrumbs, milk and ketchup contribute most of the carbohydrates. Serve a slice with green vegetables and a moderate portion of potato to round out the plate.

Why squeeze the apple?

Moisture control: grated apple releases liquid as it bakes, which can make the mixture loose and the cooked loaf soft. Squeezing it firmly in a clean towel helps keep the meatloaf together.

Building a cohesive mixture

Binders: egg and breadcrumbs help hold the pork mixture together, while milk moistens the breadcrumbs. Mix until evenly combined, but stop once everything is distributed.

Seasoning: sage and oregano flavour the pork without overpowering the apple. Chop the sage finely so it is spread throughout the loaf.

Shaping and topping

Even shape: form the mixture into a loaf about 25 x 13 cm in the casserole dish so it cooks evenly. Keep the ketchup on top and the stock in the bottom of the dish.

Covered baking: the foil stays on for the first 30 minutes, then comes off for the final 30 minutes. This gives the loaf time to cook through before the top finishes uncovered.

Checking when it is done

Temperature cue: insert a thermometer into the centre and check that it reaches 74°C. If it has not reached that temperature, continue baking and check again.

Resting: leave the meatloaf for 10 minutes after baking before slicing. This makes it easier to cut and gives the juices time to settle.

Making the gravy

Strain first: pass the liquid from the casserole through a sieve into a saucepan before thickening it.

Choose a thickener: blend cornstarch with water before stirring it in, or mix flour with a little warm gravy first. Either approach helps incorporate the thickener smoothly; simmer until the gravy thickens.

What to serve alongside

A potato side works well with the savoury gravy, while green vegetables such as peas or green beans add colour and contrast. Spoon the gravy over the sliced meatloaf or serve it at the table.

Recipe notes & tips

• Squeeze the grated apple thoroughly before adding it to the bowl.
• Chop the sage finely so its flavour is distributed through the pork.
• Shape the loaf to the specified dimensions for more even baking.
• Keep the beef stock at the bottom of the dish rather than pouring it over the ketchup topping.
• Check the centre with a thermometer and aim for 74°C.
• Rest the loaf for the full 10 minutes before slicing.

Variations

• Sharper apple: use a tart apple variety to give the sweet topping more contrast.
• Herb change: replace some of the sage with chopped fresh thyme for a different savoury note.
• Spiced ketchup: stir a little mustard into the ketchup before spreading it over the loaf.
• Extra vegetables: serve with roasted carrots or green beans alongside the meatloaf.
• Flour-thickened gravy: use flour mixed with warm gravy instead of a cornstarch slurry.

Common mistakes to avoid

• Wet apple: skipping the squeeze can leave the loaf soggy; wring the grated apple out in a clean towel.
• Loose shaping: a poorly formed loaf may cook unevenly; mould it to about 25 x 13 cm.
• Overmixing: working the pork mixture too much can make the texture firm; stop when the ingredients are combined.
• Guessing doneness: colour alone is not a reliable cue; check the centre reaches 74°C.
• Slicing too soon: cutting straight from the oven can make slices fall apart; rest the loaf for 10 minutes.
• Lumpy gravy: adding dry flour or cornstarch directly can form lumps; mix it with liquid before adding.

How to store

Refrigerate leftover meatloaf and gravy in a covered container for up to 3 days. Reheat slices with a little gravy, covered, until piping hot throughout.

Frequently asked questions