Pork and sage meatloaf with apples

Pork and sage meatloaf with apples



  • oil spray
  • 1 medium onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 garlic clove, minced
  • 500g lean pork mince
  • 1 tsp ground sage
  • ¼ tsp ground cloves
  • 1 tsp Worcestershire sauce
  • 1 egg, lightly beaten
  • 1/3 cup Panko breadcrumbs
  • 1 large Granny Smith apple, peeled, cored and finely sliced
  • salt and pepper


Heat oven to 180°C and line a loaf pan with baking paper (using baking paper makes it easier to get the meatloaf out of the pan).

Heat a small frying pan and spray lightly with oil. Add onion, celery and garlic with a pinch of salt and cook until translucent. Cool slightly.

Mix all ingredients, except apples, together in a large bowl until well combined. Press mixture into prepared pan and line top with sliced apples.

Season with salt and pepper and bake for 45 minutes until cooked through.

Remove from oven and stand in pan for 5 minutes. Gently lift meatloaf from pan onto a board and slice. Serve with salad or vegetables.


  • You may want to spray the loaf pan lightly with oil before lining it with paper as it helps the paper to stick to the pan.
  • Recipe written by Jay Rogers

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