Pork Orange and Sage Meatloaf
Elevate your classic meatloaf game with the delightful flavors of this Pork Orange and Sage Meatloaf! Bursting with savory and citrusy notes, this recipe combines succulent ground pork with the bright zest and juice of fresh orange, complemented by the earthy aroma of finely chopped sage. A touch of minced garlic, creamy moistened breadcrumbs, and a perfectly balanced seasoning of salt and pepper ensure every bite is tender and flavorful. Topped with optional orange slices for a vibrant garnish, this meatloaf is baked to perfection in just an hour, making it an ideal centerpiece for weeknight dinners or special occasions. Serve it alongside mashed potatoes, roasted veggies, or a crisp green salad for a comforting yet elegant meal your family will crave.
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Recipe Information
Ingredients
- 500 grams Ground pork
- 1 tablespoon Orange zest
- 2 tablespoons Orange juice
- 2 tablespoons Fresh sage leaves, finely chopped
- 1 cup Breadcrumbs
- 2 tablespoons Milk
- 1 large Egg
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 teaspoon Olive oil (for greasing)
- 3 slices Orange slices (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a standard loaf pan with olive oil or line it with parchment paper for easy removal.
In a small bowl, combine the breadcrumbs and milk. Stir well and let sit for 2-3 minutes to allow the breadcrumbs to absorb the milk.
In a large mixing bowl, combine the ground pork, orange zest, orange juice, chopped sage, moistened breadcrumbs, egg, minced garlic, salt, and black pepper.
Mix all the ingredients together gently using clean hands or a wooden spoon, just until combined. Do not overmix as this can make the meatloaf dense.
Transfer the mixture into the prepared loaf pan and press it down gently to form an even loaf shape.
If desired, lay a few orange slices on top of the meatloaf for added flavor and visual appeal.
Place the loaf pan in the preheated oven and bake for 55-60 minutes, or until the internal temperature of the meatloaf reaches 160°F (71°C) as checked with a meat thermometer.
Remove the meatloaf from the oven and let it rest for 10 minutes before slicing to allow the juices to redistribute.
Slice and serve warm. Pair with mashed potatoes, a side salad, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
2141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.5 g | 158% | |
| Saturated Fat | 42.7 g | 214% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 4484 mg | 195% | |
| Total Carbohydrate | 106.0 g | 39% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 20.5 g | ||
| Protein | 153.4 g | 307% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 344 mg | 26% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 426 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
