Meatloaf has a bad reputation. We’ve all had dry, plain beef meatloaf that we drown in ketchup just to make it slide down a little easier. When I found this recipe from John Bishop for pork and apple meatloaf I had to try it. This is a classic dish with a classic flavour combination.
What you need:
2 eggs
1/2 cup light cream (or milk)
1/2 cup dry bread crumbs (I used the Uphill Bakery’s crumbs available at the Kootenay Co-op)
1/2 cup finely chopped green onion
1 clove of garlic
1 green apple, peeled and grated
1 tsp grated fresh ginger
1 tsp ground coriander seeds
1 tsp salt
1/4 tsp pepper
1 1/2 lbs ground lean pork loin
Preheat the oven to a 350 degree oven. Lightly oil and cover with parchment paper a 5 x 9-inch loaf pan. In a large bowl, combine eggs and cream. Stir in bread crumbs, green onions, garlic, apples, coriander, ginger, salt and pepper. Add ground pork and mix well with your hands.
Pat meatloaf into a pan and bake for 1 1/4 hours.
Serve with roast or mashed potatoes and veggies.
To take this to another level try covering the top of the meatloaf with strips of bacon before you toss it in the oven. It will keep your meatloaf moist and honestly, everything is better with bacon.
Jon from BC WINEGUYS says “It’s time to pull out the underdog! Like pork, Chardonnay gets a bum rap these days. But why? It brings as much variety, lusciousness, and complexity as bacon, pork belly, and trotters do. This meatloaf is begging for a ripe, appley BC Chard. Meyer Family Vineyards in Okanagan Falls produce a very small vintage of Chardonnay that perfectly represents the grape and the valley; beautiful straw coloured wine with aromas of baked apple pie, vanilla scented caramel, and fresh cut pears. The soft acidity dovetails nicely with the subtle pork meatloaf and amplifies the gorgeous apple sauce. Perfect, just perfect.”
Meyer Family Okanagan Chardonnay 2010 $21.90
