Pork, Apple and Sage Meatloaf has all the flavors of the season in one big package. Not only a very tasty meal, but makes great leftovers too. Perfect comfort food with all the flavors of fall.

Pork Apple and Sage Meatloaf partially sliced on a baking sheet fresh out of the oven

Meatloaf is one of the most popular comfort foods and it is certainly mine. What I love about meatloaf is everything goes into 1 bowl, then you get in there with your hands, mix and roast.

It’s the perfect easy meal because comes together really quickly and you can pretty much add any flavor combinations you like.

You could create an Asian-style meatloaf using ground pork, chopped scallions, hoisin sauce, fresh ginger. Wow, I think I just discovered my next meatloaf recipe. But, in keeping with the flavors of the season I used ground pork, apple and sage and the combination is so flavorful and comforting, not much of this meatloaf survived for leftovers.

Meatloaf on a white serving platter with a side of apple ketchup

I don’t typically cook with ketchup, but I have to admit, it adds amazing flavor and caramelizes to create a delicious crust and gives great flavor to the gravy.

This pork, apple and sage meatloaf is a fantastic and  inexpensive dish for entertaining on a fall evening, or for a family dinner that can be made ahead and roasted when you’re ready. I served the meatloaf with a side of sweet potato mash with chopped fresh sage and green beans.

It makes gravy while it bakes

I recently started baking the meatloaf in a 9 x 13-inch baking pan and adding beef broth or stock to the bottom and this makes a delicious gravy.
 

The leftover ideas for meatloaf are endless from an easy sandwich. Toss it with pasta and vegetables, roll it up in wonton wrappers and make egg rolls, or break it up and sauté it with some potatoes to make a breakfast hash. That is, if you have any leftovers.

Speaking of leftovers, this recipe makes a large meatloaf (enough to feed 8 people). What I sometimes do, I mix the meatloaf and separate it into 2 halves when I’m only feeding the 2 of us and freeze the rest for another day.

Serving suggestion:
 
A delicious homemade apple ketchup (<click text for link) is a delicious condiment to serve with this meatloaf or use it top top the meatloaf before baking.
Homemade apple ketchup in a jar with fresh apples

If you’ve tried this Pork, Apple and Sage Meatloaf or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!

Yield: 8

Pork, Apple and Sage Meatloaf

Meatloaf from overhead garnished with fresh sage leaves

Ground pork sweet apples and fresh sage are baked topped with ketchup.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 2 cups grated apple, cored, peeled and grated
  • 2 pounds (907 grams) ground pork
  • 1 small yellow onion, 3/4 cup, finely chopped
  • 1/2 teaspoon dried oregano
  • 1/4 cup fresh sage leaves, chopped
  • 1 large egg, lightly beaten
  • 2/3 cup breadcrumbs
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup ketchup
  • 2 cups beef stock/broth
  • Cornstarch or flour

Instructions

  1. Preheat oven to 400°F/200°C.
  2. Wrap the grated apples in a clean towel and squeeze out as much moisture as you can. THIS IS AN IMPORTANT STEP SO YOU DON'T GET SOGGY MEATLOAF.
  3. To a large bowl add the ground pork, apples, onion, oregano, sage, egg, breadcrumbs, milk, salt and pepper. Mix until everything is well combined.
  4. Add the meat mix to a 9 x 13 casserole dish and mold into a meatloaf shape, about 10 inches long and 5 inches wide. Top with ketchup and pour beef broth to the bottom of the pan.
  5. Bake for about 1 hour, or until a thermometer when inserted into the center reaches 165°F/74°F.
  6. Remove from the oven and allow to rest for 10 minutes before slicing and serving.
  7. To make the gravy using cornstarch, strain through a sieve and add to a saucepan. Mix a little cornstarch with water and stir into the gravy, simmer until thickened. For flour, mix a little flour in a bowl with a little of the warm gravy, pour into the pan and whisk bringing to a simmer until thickened.

Nutrition Information

Yield

8

Serving Size

2 slices

Amount Per Serving Calories 418Total Fat 25gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 13gCholesterol 131mgSodium 446mgCarbohydrates 16gFiber 2gSugar 8gProtein 32g