Pork and Apple 

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Preparation time
15 min
Cooking time
1 h 10 min


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Nutrition Facts

For 1 serving

Without applesauce

Teneur % valeur quotidienne
Calories 430  
Total Fat 25 g  
Saturated Fat 9 g  
Sodium (salt) 535 mg  
Carbohydrate 20 g  
Fibre 2 g  
Protein 28 g  

About nutrition facts


Pork To freeze



  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper or aluminum foil.
  2. In a bowl, combine the meat, apples, breadcrumbs, spices, and Worcestershire sauce. Season with salt and pepper.
  3. With the meat mixture, shape a 25 x 10-cm (10 x 4-inch) loaf on the baking sheet. Place the slices of bacon, side by side, diagonally on the loaf to thoroughly coat the meat. Bake for about 1 hour. If you use a meat thermometer, it should read 82 °C (180 °F). Remove the meatloaf from the oven and brush with the apple jelly. Finish cooking under the broiler until golden brown.
  4. Top with applesauce and serve with mashed potatoes and green beans.


  1. Marlene T.

    5 étoiles

    I must say this is a delicious recipe. So far this fall I made it twice. As for the comment about finding Apple jelly in Calgary. I live in Ontario and found the jelly with the Smucker's jams...I have to admit it was hard to find but finally there it was at the end of the shelf.

  2. Marg L.

    0 étoiles

    I'll am stumped on trying to find Apple jelly in Calgary. What would one use as a substitute?

  3. Ricardocuisine

    This ingredient can be omitted or replace by 15 ml (1 tbsp) of honey or maple syrup.

  4. Johanne L.

    5 étoiles

    I normally don't like meatloaf... and this is awesome! Will do it again

  5. Maria R.

    4 étoiles

    Although the combination of salt & sweet foods is not a winner in my household I must say that this recipe was a success. The only change I made was to serve it topped with a little homemade 'pepperoncino' (hot peppers pieces in olive oil) and this added a little 'spice' to the sweetness without overbearing the sweetness. Thanks Ricardo for adding variety to our meals.

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