Salisbury Ground Pork Meatloaf with Apple and Sage
Elevate your dinner table with this Salisbury Ground Pork Meatloaf with Apple and Sage, a modern twist on a comforting classic. This recipe combines the richness of ground pork with the natural sweetness of grated tart apple and the earthy fragrance of fresh sage, creating a flavor-packed meatloaf that's moist and aromatic. A touch of Dijon mustard and Worcestershire sauce adds depth, while a glaze of ketchup, brown sugar, and apple cider vinegar (optional but irresistible!) delivers a perfectly balanced sweet-and-tangy finish. Easy to prepare in just 20 minutes and baked to savory perfection, this meatloaf pairs beautifully with creamy mashed potatoes or roasted veggies. Perfect for cozy family dinners or weeknight meals, this dish is an unforgettable combination of hearty and fresh flavors.
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Recipe Information
Ingredients
- 500 g ground pork
- 1 medium apple (Granny Smith or any tart variety), peeled and grated
- 2 tbsp fresh sage, finely chopped
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 100 g breadcrumbs
- 60 ml milk
- 1 large egg
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp butter, for greasing
- 60 ml ketchup (for optional glaze)
- 1 tbsp brown sugar (for optional glaze)
- 1 tsp apple cider vinegar (for optional glaze)
Instructions
Preheat your oven to 175°C (350°F). Grease a standard loaf tin with butter and line it with parchment paper for easy removal.
In a small bowl, combine the breadcrumbs and milk. Allow them to soak for 5 minutes to create a panade. This will help keep the meatloaf moist.
In a large mixing bowl, combine the ground pork, grated apple, chopped sage, onion, garlic, egg, Dijon mustard, Worcestershire sauce, salt, and pepper.
Add the soaked breadcrumb mixture to the meat mixture. Mix gently with your hands or a spatula until everything is evenly combined, but be careful not to overmix as this can make the meatloaf dense.
Transfer the mixture into the prepared loaf tin, pressing lightly to ensure there are no air pockets. Smooth the top with a spatula.
If glazing the meatloaf, mix the ketchup, brown sugar, and apple cider vinegar in a small bowl. Spread the glaze evenly over the top of the meatloaf.
Place the loaf tin on the middle rack of the preheated oven and bake for 55-60 minutes, or until the internal temperature reaches 70°C (160°F).
Once cooked, remove the meatloaf from the oven and allow it to rest for 10 minutes in the tin. This helps the juices redistribute and makes slicing easier.
Carefully lift the meatloaf out of the tin using the parchment paper. Slice into thick slices and serve warm with your favorite sides, such as mashed potatoes or steamed vegetables.
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 1030 mg | 45% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 14.3 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 551 mg | 12% | |
*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.
