Name: Glazed pork and veal apple meatloaf
Cook time: 75 min
Total time: 75 min
Yield: 4
Ingredients: 2 teaspoon olive oil; 1 brown onion (80g), chopped finely; 2 clove garlic, sliced thinly; 1 stalk celery (150g), trimmed, chopped finely; 1 green apple (150g), peeled, grated coarsely; 250 gram pork mince; 250 gram veal mince; 1 cup (70g) stale breadcrumbs; 1 tablespoon coarsely chopped fresh sage; 1 egg; 10 thin streaky bacon rashers; 1 green apple (130g), cored, sliced thinly, extra; 2 tablespoon apple jelly (or quince jelly)

Glazed pork and veal apple meatloaf

Fans of the classic meatloaf will love this recipe. This glazed pork and veal version is moist, tender and packed with flavour. Serve it alongside vegetables for an easy family meal, and slice any leftovers for sandwiches the next day.

Serves 4

Cook

1H 15M

Ingredients

2 teaspoon olive oil

1 brown onion (80g), chopped finely

2 clove garlic, sliced thinly

1 stalk celery (150g), trimmed, chopped finely

1 green apple (150g), peeled, grated coarsely

250 gram pork mince

250 gram veal mince

1 cup (70g) stale breadcrumbs

1 tablespoon coarsely chopped fresh sage

1 egg

10 thin streaky bacon rashers

1 green apple (130g), cored, sliced thinly, extra

2 tablespoon apple jelly (or quince jelly)

Method

1.Heat oil in large frying pan, add onion, garlic and celery; cook, stirring, until onion is soft. Add apple; cook, stirring, until all the liquid has evaporated, cool.

2.Preheat oven to 180°C/160°C fan forced.

3.Combine onion mixture with both minces, breadcrumbs, sage and egg in large bowl.

4.Transfer mince mixture to large sheet of plastic wrap; use wrap to roll mixture into 8cm x 24cm log, discard plastic. Wrap bacon around log, alternating extra apple slices with bacon.

5.Place meatloaf onto an oiled oven tray, brush all over with half of the warmed jelly. Roast, uncovered, in oven about 45 minutes or until meatloaf is cooked through and bacon is browned and crisp, brushing halfway through cooking with remaining jelly.

This meatloaf could also be made with coarse chicken mince. It can be served cold or sliced thinly on sandwiches.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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