pork and apple meatloaf with sage crumbs
- 2 tablespoons olive oil
- 1 large brown onion, finely chopped
- 2 Granny Smith (green) apples, peeled, cored and chopped
- 400g pork mince
- 400g pork sausages, skins removed
- ¼ cup finely chopped sage
- ¼ teaspoon grated nutmeg
- 1 egg
- sea salt and cracked black pepper
- 2 cups (150g) fresh sourdough breadcrumbs
- 1 tablespoon finely grated lemon rind
- 1 clove garlic, crushed
- Preheat oven to 180°C (350°F). Line a lightly greased 22cm x 8cm x 7cm tin with non-stick baking paper and set aside.
- Heat 1 tablespoon oil in a non-stick frying pan over medium heat. Add the onion and apple and cook for 6–8 minutes or until softened. Cool completely and place in bowl with the mince, sausage, 2 tablespoons sage, nutmeg, egg, salt and pepper and mix well to combine.
- Press the mixture into the tin and place on a baking tray. Place the breadcrumbs, lemon rind, garlic, remaining oil, sage, salt and pepper in a bowl and mix to combine. Sprinkle over the meatloaf and press down firmly. Bake for 20 minutes, cover loosely with aluminium foil, and bake for a further 20–25 minutes or until cooked through. Set aside for 5 minutes before carefully removing from the tin.
- Place on a tray lined with non-stick baking paper and bake for a further 5–10 minutes or until golden. Serves 6–8.
Tips: When lining the tin with prosciutto, bacon or other cured meats, it’s important to cover the base and sides of the tin completely by overlapping the slices. This will ensure the meatloaf is covered and keeps it succulent as it cooks. It also adds an extra depth of flavour and colour to the meatloaf. You can use pancetta, prosciutto, bacon or speck to line the tins. When spooning the meatloaf mixture into the prepared tins, be sure to use the back of a spoon to press the meat down firmly. This will help your meatloaf to hold its shape and will give it an even texture.
To Freeze: Keep meatloaf in air-tight containers in the refrigerator for up to three days. To freeze, simply slice the cooked meatloaf and place between sheets of non-stick baking paper in air-tight containers. You can freeze meatloaf for up to three months. Simply defrost in the fridge overnight before reheating.
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