Pork and Apple 
Pork and Apple 
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Pork and Apple 

15 MIN
1 H 10 MIN



  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. Can I freeze this recipe Prior to baking? thank you

  2. Worked beautifully - not greasy just very tasty!

  3. This Autumn I made my own apple jelly from apples in my garden. Especially for this recipe. It is. Why easy to make. High pectin level in apples.

  4. Amazing recipe. Have made it many times and everyone always loves it and wants the recipe. I have adapted it for lamb by putting dried chopped apricots instead of apple and a herb mix I buy especially for lamb, made by Schwarz. I am in England and the pork is very lean. I found when I was in the USA and Canada it was more fatty and the bacon very fatty which is a shame. The bacon also was so strongly flavoured that it detracted from the flavour which was a shame.

  5. 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.

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

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

  8. 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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