My family strongly believes this easy meatloaf dinner is best recipe out there! Moist and juicy pork meatloaf uses minced ground minced pork mixed with shredded apples, apple butter, and a simple tangy sauce to make a weeknight dinner guaranteed be requested again and again!

sliced meatloaf close up

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Family Favorite Pork Meatloaf Recipe – Weeknight Win!

I hold pork meatloaf in similar regard as I do with these often requested bacon roasted Brussels sprouts or roasted beets. 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 absolutely love meatloaf, especially this ground pork and apple version, seeing its merit as the ultimate comfort food. With the ground pork mixture and tangy sauce it’s the perfect marriage of sweet and savory. Plus, the ease of throwing it together has made it one of my fave weeknight gluten-free dinner ideas.

Gluten-free you say? Yep. To bind the pork with shredded apples and seasonings there are no breadcrumbs involved. I’m a huge fan of using oats instead because I always have them on hand. Plus they have a neutral taste, absorb moisture and fat from the ground pork, keeping the loaf juicy, moist!

The oatmeal along with finely shredded apples and apple butter goes perfectly with the meat, and it’s all smothered in a tangy, finger-licking sauce. This recipe has been a hit in our family for years, and since it freezes great I’ve made it for meal prep, entertaining, or as a make-ahead dinner for trips.

My family LOVES this recipe. They beg for it. I have to make two loaves so there are much sought after leftovers. Thank you!!!

—Heather

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Mix up that meatloaf

Start by peeling and coring an apple, then grating it. I do this quickly on box grater. Then just mix up all the meatloaf ingredients in a large bowl. A wooden spoon works, but eventually I just ditch it and get in there with my hands to make sure it’s all combined.

Shape it into a loaf and place it on a small broiler pan or check out other baking pan options below.

ingredients for the meatloaf.

Tangy sweet glaze

In a separate bowl mix together the glaze. Pour it over the meatloaf, reserving about a third to pour over the last 20 minutes of baking.

glaze being poured on the meatloaf.

Bake and glaze again

Pop it in a 350ºF oven for about 45 minutes. Pour the remaining glaze on and return it to the oven, increasing the temp to 400ºF. How do you know when it’s done? I always use an instant thermometer to check the temp. It should read 160ºF. (I use a Thermapen One for fast readings.)

temperature being taken on the meatloaf.

What About Baking Pan Options?

When it comes to baking meatloaf, you have plenty of options for what kind of pan to bake it in. Whether you use a loaf pan, broiler pan, or baking sheet, the meatloaf should be uncovered.

Personally, I prefer using a small broiler pan to catch the grease. I line the bottom pan with a double layer of foil for easy clean-up. You may purchase a meatloaf loaf pan with an insert, but I don’t like storing extra kitchen equipment.

A 9X5 inch loaf pan may also be used. Line the bottom and sides with a large piece of parchment or foil so the meatloaf can be lifted out after it is done cooking. This isn’t my preferred method because a lot of grease accumulates, and the glaze can’t reach the sides.

Alternatively, use a standard baking sheet or baking pan. Simply line the bottom with foil or parchment to catch the drips.

Now, What Are We Going To Serve With It?

Besides the classic mashed potatoes side dish, there are many options that go great with a juicy pork meatloaf dinner. Usually we enjoy some sort of potatoes with it, either mashed, roasted, or these buttery Syracuse salt potatoes are a must try.

For veggies, I like to keep it simple, like steamed corn, green beans, or roasted sprouts. The kids (and, to be honest adults as well) like a dish of applesauce, but if I’m serving this to company I will also put out a fresh green salad as well.

pork meatloaf on a white serving platter with apples in the background

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sliced meatloaf close up
4.14 stars (65 ratings)

Juicy Ground Pork Meatloaf with Apple

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 8
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
My family strongly believes this easy meatloaf dinner is best recipe out there! Moist and juicy pork meatloaf uses minced ground pork mixed with shredded apples, apple butter, and a simple tangy sauce to make a weeknight dinner guaranteed be requested again and again!
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Ingredients
 

Glaze

Pork Meatloaf

Equipment

Instructions
 

  • Preheat the oven to 350ºF. Line the bottom of a small broiler pan with aluminum foil and place the insert on top. Alternatively, line a baking sheet or baking pan with foil and set aside.
  • For the glaze, whisk together chili sauce, apple juice, 2 tablespoons apple butter, vinegar, and dry mustard. Remove ⅓ cup and set both bowls of glazes aside. 
    ½ cup bottled chili sauce, 2 tablespoons apple juice (may also substitute water), 2 tablespoons apple butter, 1 teaspoon dry mustard, 1 ½ tablespoon apple cider vinegar
  • In a large bowl lightly whisk the egg and then add ¼ 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 the prepared pan. Pour the larger amount of glaze over the loaf and spread evenly. Reserve the ⅓ cup glaze for later. 
    1 egg, ¼ cup apple butter, ½ cup shredded apple, 2 teaspoons instant beef bouillon granules, 2 teaspoons dried minced onion, 1 teaspoon minced garlic, ½ teaspoon salt, ¼ teaspoon ground pepper, ⅔ cup quick-cooking oats, 1 pound ground pork
  • Bake for 45 minutes. Remove from the oven and brush over the remaining glaze. Return to the oven and increase the temperature to 400ºF. Bake for 20 minutes more, or until internal temperature reaches 160ºF. Let sit for 10 minutes, and then slice for serving.

Notes

Storing / Reheating / Freezing
Storing: After the meatloaf has cooled, store leftovers in an airtight container and refrigerate up to 3 days.
Reheating: For oven reheating, place leftovers in an oven-safe baking dish. Sprinkle with a touch of water or broth and cover with foil. Bake in a 250ºF oven for 20-30 minutes, or until heated through.
To microwave, I recommend reheating slices instead of an unsliced loaf. Reheat at 50% power for 2-3 minutes, or until almost heated through. Finish at full power until hot.
Alternatively, place a nonstick skillet over medium-low heat. Lightly grease the pan and heat for 3-4 minutes per side.
Make-ahead: The meatloaf may be assembled, with the glaze stored separately, and refrigerated up to 24 hours before baking. Wrap the loaf securely in plastic wrap and place the glaze in an airtight container.
Freezing: Unbaked or baked pork meatloaf may be frozen. While unbaked meatloaf may be cooked from frozen, I recommend thawing overnight in the refrigerator for faster baking and to reduce the likelihood of drying it out.
Leftovers may also be frozen. Slice and wrap securely in plastic wrap. Transfer the slices to a ziplock freezer bag and freeze up to 3 months. Thaw slices overnight in the refrigerator and reheat using on of the methods listed above.
 
Recipe adapted from Midwest Living
Calories: 236kcal, Carbohydrates: 16g, Protein: 12g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 61mg, Sodium: 536mg, Potassium: 310mg, Fiber: 2g, Sugar: 8g, Vitamin A: 158IU, Vitamin C: 5mg, Calcium: 26mg, Iron: 1mg
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