Rosemary Apple Meatloaf:

READY IN: 50mins
Recipe by dicentra

From Coconut and Lime Blog

Top Review by flower7

This was very nice. I used a granny smith apple, diced red onion (instead of shredded) and recipe #379398 for the montreal seasoning. I wasn't sure if I was supposed to squeeze the apple and drain off the juice after shredding, but I was afraid it would be too wet, so I did, but only removed some of the liquid. After 40 min. the meatloaf was only 125F in the center so I put it in for another 15 min. which brought it up to 160F. The rosemary is very strong (to be expected, I guess!) so I might cut back on it a bit next time, but otherwise this was good. Served with recipe #143928 but also looking forward to leftover meatloaf sandwiches. :) Thanks for sharing!

Ingredients Nutrition

Directions

  1. Preheat oven to 350. In a large bowl and with a gentle hand, mix together all ingredients EXCEPT the olive oil.
  2. Add some additional breadcrumbs if the mixture seems wet. Mold into a loaf and place in a standard loaf pan.
  3. Spread the olive oil over the top of the loaf (this keeps the moisture locked in) and place in the oven.
  4. Bake for about 40 minutes or until cooked through and the juices run clear. Allow to sit 5 minutes before slicing and serving.

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