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 fresh apple and sage.

Pork apple and sage meatloaf right out of the oven with fresh sage leaves

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.

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.

Meatloaf that makes gravy while it cooks

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.

Pork apple and sage meatloaf with some slices on a serving plate

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.

Sliced pork apple and sage meatloaf on a plate with green beans and mash

Serving suggestion:

A delicious homemade apple ketchup  is a delicious condiment to serve with this meatloaf or use it top top the meatloaf before baking.

A pop-top jar filled with curry ketchup with a homemade label with an apple

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

A whole pork apple and sage meatloaf on a long white platter

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


  • 2 cups (about 2) apples, cored, peeled and grated
  • 2 pounds (907 grams) ground pork
  • 3/4 cup (200 grams) yellow onion, finely chopped
  • 1/2 teaspoon dried oregano
  • 1/4 cup (small handful) fresh sage leaves, chopped
  • 1 large egg, lightly beaten
  • 2/3 cup (38 grams) breadcrumbs
  • 1/2 cup (118 ml) milk
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup (235 grams) tomato ketchup
  • 2 cups (472 ml) beef stock/broth
  • Cornstarch or flour


  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. inch (23 x 33 cm) casserole dish and mold into a meatloaf shape, 10 inches long and 5 inches wideT (25 x 13 cm). Top with ketchup and pour beef broth to the bottom of the pan.
  5. Cover with foil and bake for 30 minutes. Remove the foil and contine to bake for 30 more minutes, 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. Using 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



Serving Size

2 slices

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