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Sorry this was not that enjoyable for us. It may have been the large tart green apple that stayed crunchy after one hour of cooking time that we did not like. I would suggest a small size cooking apple.

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Michelle Dominic April 06, 2005

What a delightful change in meatloaf! We really loved this and so easy to do. I doubled the recipe because I happened to have 2 lbs of hamburger defrosted. I used Whole wheat bread and didn't have any garlic salt so used smashed garlic cloves and about double the required amount of freshly ground pepper. I like to mold my meatloaf into shape and cook on a cookie sheet, that way it dosen't sit in the fat, although this one didn't make a lot fat. They took about double the time to cook , one hour. It will be nice to have one ready in the freezer. I will certainly make this again, the apple really adds a great taste. Thanks for sharing a good one.

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Derf March 29, 2005

This is great stuff. Smother it in an apple gravy made of apple cider thickened with arrowroot. Yummy!

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Clifford Boren October 16, 2001
Apple Meatloaf