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