This simple Pork, Apple and Sage Meatloaf has all the flavors of the season in one tasty package. It not only makes for a very tasty meal, but makes great leftovers too. This dish is truly perfect meatloaf comfort food!

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

Why is Meatloaf one of the most popular comfort foods? I don’t really have that answer, it just is and it is certainly on the top of my comfort list. When it comes to making meatloaf, I love the fact that everything goes into 1 bowl and you get in there with your hands all at once. Then it’s just mix and roast. Easy-peasy!

Autumn/Fall Meatloaf

In keeping with the flavors of the season I use ground pork, apple and sage and the combination is beyond flavorful and oh so comforting. 

Ketchup in Meatloaf

I don’t typically cook with ketchup, but I have to admit that it adds amazing flavor to the gravy and, as an added bonus, it also caramelizes to create a delicious crust that’s simply delectable.

Make Ahead Meatloaf

This pork, apple and sage meatloaf is both a fantastic and inexpensive dish for entertaining on a fall evening. Also perfect for family dinners, it can be prepared ahead and roasted when you’re ready cutting your time in the kitchen down.

Best Pan for Pork Meatloaf

I don’t use the usual loaf pan for meatloaf. Just like my Italian Meatloaf, I like to make it in a  high-sided 9 x 13-inch (23 x 33 cm) baking pan. This not only allows the heat to circulate more around the meatloaf (to create that wonderful crust) but allows me to add stock to make gravy (more on this below).

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

Meatloaf Gravy

I recently started adding beef broth or stock to the pan with the meatloaf and this makes a delicious brown gravy while it bakes. The juices are added to a saucepan and thickened after baking. 

Meatloaf Leftover Ideas

The leftover ideas for meatloaf are endless and only limited by your imagination. Here are some ideas that come to mind: You can go for the traditional meatloaf 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!

Freezing Leftover Meatloaf

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

Pork Meatloaf Cooking Time

This large meatloaf takes about 1 hour to cook, depending on your oven. Please keep in mind that it’s not good practice to rely on time alone when cooking meat, using a meat thermometer is the best way to know when the inside is up to the correct temperature of at least 165°F/74°C.

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

Pork Meatloaf Serving Suggestion:

A delicious homemade apple ketchup (pictured below)  is a delicious condiment  to serve with this meatloaf or use it top top the meatloaf before baking in place of regular ketchup. I served the meatloaf with a side of mashed potatoes and green beans.

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