Pork and Apple Meatloaf with Apple & Herb Stuffing

Sam has mentioned a few times about eating meatloaf. Even a few friends have said they make it as an evening meal. Before this day, I had never eaten it nor had the desire to. But, whilst going through the freezer the other day, I decided to use a pack of lean pork mince and turn it into something.

This is where this recipe came from. We love pork and pork with apples also conjure a good response so smoked bacon in pork with apples and herbs, yeah that should work, right? Well, it did. It was yummy. And I made a delicious bacon and onion sauce to go with it, which too was yummy.

After cooking it for an hour and a half, I removed it from the bread tin and it somehow it came out in two halves, but using a slotted turner, I flipped it over, reattached as a sort of meatloaf wall again and baked in the oven on tin foil for a further 15 minutes.

Preparation: 15 minutes

Cooking: 1 hour and 45 minutes

Served with: potatoes, buttered peas and a crusty loaf.


  • 100g smoked bacon, chopped (about 3 rashers of bacon)
  • Pepper to season
  • 500g lean pork mince
  • 1 eating apple
  • 1 & 1/2 onion
  • 4 tbsp Apple juice
  • 1 egg
  • 1/2 teaspoon salt
  • 1/2 tsp rosemary
  • 1/2 tsp Marjoram
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 50g Apple & herb stuffing mix
  • 120g boiling hot water
  • 1 slice bread


Preheat the oven to 180 C /Gas 4.

Make up the stuffing with the boiling water and leave to set.

In a blender, at chunks of apple and onion, blitz until small shreds.

In a large bowl, add the pork mince, apple, onion, bacon, apple juice, egg, salt, pepper, herbs and crumbled bread.

*The messy part* Using your hands, combine, well.

Spoon half the mixture into a small greased loaf tin. I greased it with a little oil on a kitchen towel.

Using your hands, take the stuffing and flatten it on top of the meat mixture.

Top with the remaining meat mixture and level the top.

Bake in the preheated oven for 1 1/2 hours. Leave to stand for 5 minutes.

Bacon & Onion Gravy

Preparation: 5 minutes

Cooking: 10-12 minutes


  • 100g smoked bacon
  • 1 onion
  • 1 eating apple
  • 400ml chicken stock
  • Salt and pepper
  • 25ml Apple juice


Blitz Apple and onion in a blender. Add to a frying pan with a little oil, add salt and pepper and sauté for a few minutes.

Add smoked bacon and apple juice. Continue to sauté until the bacon starts to brown. Add stock, bring to boil, then summer. Season to taste.

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