My family strongly believes Pork Meatloaf is the best meatloaf recipe out there. Ground pork is mixed with shredded apples, apple butter, and oatmeal to make this legendary meatloaf recipe extremely moist and flavorful.
I hold meatloaf in similar regard as I do Brussels sprouts. Formerly, I was not a fan, but I’m officially in the club and singing the praises.
When I was little, though, different story. The words MEAT + LOAF didn’t conjure up a pleasant image for me, and I believed ground meats should stick to the basics – burgers and tacos.
Eventually I grew to love meatloaf and saw it’s merit in being the ultimate comfort food. It’s wholesome, versatile, and the sweet sauce it’s covered in is reason enough to enjoy it.
My kids certainly never held issue with it. The zeal with which they inhale Pork Apple Meatloaf inspires me to make it again and again.
Pork Meatloaf’s extraordinary flavor comes from the sweet and savory combination. Finely shredded apples and apple butter goes perfectly with ground pork, and it’s all smothered in a tangy, finger-licking sauce.
Why use oatmeal instead of breadcrumbs in meatloaf?
Ground oats can be used interchangeably with breadcrumbs in meatloaf recipes. Simply replace equal amounts of oatmeal with the amount of breadcrumbs called for.
Be sure to use QUICK OATS oatmeal, rather than whole oats, which will fail to bind the meat. Also, 1/4 cup of quick oats equals one slice of fresh bread.
I prefer using oatmeal in meatloaf because it’s a naturally gluten free binder. Also, I always have it on hand and it’s easy to measure and dump in.
There’s no need to make breadcrumbs or buy a special ingredient!
HOW TO MAKE PORK MEATLOAF
Peel an apple and shred apples using a cheese grater.
Mix together glaze ingredients and set aside.
In a large bowl mix together ground pork, eggs, oatmeal, apple butter, and seasonings.
Pour glaze over pork meatloaf and bake until a temperature of 160ºF. (I use a Thermapen Mk4 for the fastest readings.)
Pork Meatloaf might just be the best meatloaf recipe out there. Ground pork is mixed with shredded apples, oatmeal, and covered in a tangy sweet sauce.
Preheat oven to 350ºF. Ideally I like to use a small broiler pan so the grease drains away. Line the bottom pan with foil for easy clean up.If you don't have a broiler pan, you can also use a loaf pan. Spray pan with cooking spray and set aside.
For the glaze whisk together chili sauce, apple juice, 2 tablespoons apple butter, vinegar, and dry mustard. Remove 1/3 cup and set both bowls of glazes aside.
Meatloaf
In a large bowl lightly whisk egg and then add 1/4 cup apple butter, shredded apple, beef bouillon, minced onion, garlic, salt, pepper, and oats. Mix well. Add ground pork and mix with wooden spoon or hands until well incorporated. Shape into loaf and place on broiler pan, or in loaf pan. Pour the larger amount of glaze over the loaf (keeping the 1/3 cup still set aside).
Bake for 45 minutes. Remove from oven, brush over remaining 1/3 cup of glaze. Return to oven and increase temperature to 400ºF. Bake for 20 minutes more, or until internal temperature reaches 160ºF. Let sit for 5-10 minutes, and then slice for serving.
DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD!
Hi Debbie, Do you have applesauce? You can substitute that as well. Since it contains more liquid, you may have to add a little additional cooking time. Best, Melissa
Have you tried using this recipe to make meatballs instead of a loaf? (roll into balls, bake at 400ºF until browned, finish cooking in whatever sauce) Would bread work better for that, or the oats? I bought 15 pounds of pork on sale real cheap and I’m looking for a meatball recipe to freeze. This looks close 🙂 Bake, freeze, take to church potlucks.
Hi Bob, I haven’t’ tried it, but I think the meatballs recipe would work great. It shouldn’t be a problem to interchange the oats with breadcrumbs. Sounds like a fantastic idea! Best, Melissa
Hi Melissa, I made meatballs and they turned out great. I decided to keep the oats. I substituted grated zucchini for the apple because I saw that in a Martha Stewart recipe, and I had a giant zuke to use up. I spiced them with a little marjoram. I made 2″ balls and baked them in a hot oven until they were browned a little. I froze about 10 pounds, plus we had one meal of spaghetti and meatballs, and I froze some 1 lb packages of ground pork.
Even tho’ it was just canned spaghetti sauce (Hunt’s) plus a can of Italian stewed tomatoes and a little oregano, it was really good after a nice long simmer with the meatballs.
Hi Bob, So nice to hear from you again! I’m so happy the meatballs worked out. I’m going to have to give it a try. These would make a great appetizer too with BBQ sauce! Best, Melissa
I’m trying this for supper tonight! It was a huge hit with my brother-in-law’s family! Do you think it could be mixed up ahead of time and frozen? I’m always looking for new ideas for freezer meals.
Hi Sarah, Yes, for sure it can be made and frozen ahead of time. You don’t even have to wait for it to fully thaw before baking, either. Just add about 20 minutes more to the baking time. Hoope you enjoyed it! Best, Melissa
Hi Steven, I love to hear that! When I make this for my family I always have to double the recipe because I get sad when there are no leftovers 🙁 Thanks for dropping me a line! Best, Melissa
Debbie says
No Apple Butter on hand. Any suggestions?
Melissa says
Hi Debbie,
Do you have applesauce? You can substitute that as well. Since it contains more liquid, you may have to add a little additional cooking time.
Best,
Melissa
Bob says
Have you tried using this recipe to make meatballs instead of a loaf? (roll into balls, bake at 400ºF until browned, finish cooking in whatever sauce) Would bread work better for that, or the oats? I bought 15 pounds of pork on sale real cheap and I’m looking for a meatball recipe to freeze. This looks close 🙂 Bake, freeze, take to church potlucks.
Melissa says
Hi Bob,
I haven’t’ tried it, but I think the meatballs recipe would work great. It shouldn’t be a problem to interchange the oats with breadcrumbs. Sounds like a fantastic idea!
Best,
Melissa
Bob says
Hi Melissa,
I made meatballs and they turned out great. I decided to keep the oats. I substituted grated zucchini for the apple because I saw that in a Martha Stewart recipe, and I had a giant zuke to use up. I spiced them with a little marjoram. I made 2″ balls and baked them in a hot oven until they were browned a little. I froze about 10 pounds, plus we had one meal of spaghetti and meatballs, and I froze some 1 lb packages of ground pork.
Even tho’ it was just canned spaghetti sauce (Hunt’s) plus a can of Italian stewed tomatoes and a little oregano, it was really good after a nice long simmer with the meatballs.
Melissa says
Hi Bob,
So nice to hear from you again! I’m so happy the meatballs worked out. I’m going to have to give it a try. These would make a great appetizer too with BBQ sauce!
Best,
Melissa
Linda says
What is the sauc
Melissa says
Hi Linda,
In the recipe card there is a list of ingredients for the glaze. Does that come up for you?
Best,
Melissa
Sarah says
I’m trying this for supper tonight! It was a huge hit with my brother-in-law’s family! Do you think it could be mixed up ahead of time and frozen? I’m always looking for new ideas for freezer meals.
Melissa says
Hi Sarah,
Yes, for sure it can be made and frozen ahead of time. You don’t even have to wait for it to fully thaw before baking, either. Just add about 20 minutes more to the baking time. Hoope you enjoyed it!
Best,
Melissa
Steven says
Just made this wonderful recipe! Fantastic in every way. My family loved it! Thank you.
Melissa says
Hi Steven, I love to hear that! When I make this for my family I always have to double the recipe because I get sad when there are no leftovers 🙁 Thanks for dropping me a line!
Best,
Melissa