Pork and apple meatloaf with sage and onion stuffing

    1 hour 50 min

    An economical and child-friendly recipe that makes a great alternative to a traditional roast. It's amazing how far a small amount of mince can stretch.

    Hampshire, England, UK
    74 people made this

    Serves: 4 

    • 45g sage and onion stuffing mix
    • 1 eating apple
    • 1 small onion
    • 300g minced pork
    • 100g chopped bacon
    • 3 tablespoons apple juice
    • 1 egg
    • 1/2 teaspoon salt
    • mixed herbs and black pepper, to taste
    • 1 slice bread

    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Make up the stuffing with 115ml boiling water and leave to set.
    3. Peel and grate the apple, and finely shred the onion. Place in a large bowl with the mince, bacon, apple juice, egg, salt and herbs.
    4. Crumble the bread into the meat mixture, and mix with your hands until well combined.
    5. Spoon half the mixture into a small greased loaf tin. Level the top and make a slight indentation running lengthways along the middle.
    6. Roll the stuffing into a long sausage shape and place along the indentation. Top with the remaining meat mixture and level the top.
    7. Bake in the preheated oven for 1 1/2 hours. Leave to stand for 5 minutes. Drain off any excess fat before slicing and serving with potatoes, veg and gravy.

    Serving suggestion

    I would serve this with roast or jacket potatoes, as they can cook in the oven alongside the meatloaf.

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    Reviews in English (8)


    Altered ingredient amounts. i made the sage and onion stuffing myself adding fresh sage and oregano to the fresh breadcrumbs and onions, i also added grated nutmeg, to the pork mixture i used smoked bacon, i currently have it cooking and when cooked i am going to glaze it with an apple and honey glaze  -  27 Apr 2011


    i found the recipe very easy to make , i am making it to take for a picnic tomorrow and i am going to serve it with a roasted tomato sauce  -  27 Apr 2011


    Easy and economical meal. I had more mince than the recipe needed so increased all ingredients and made two. I have put the other in the freezer, hoping it will freeze well.  -  15 Jan 2013