Salisbury Ground Pork Meatloaf With Apple and Sage

READY IN: 1hr 45mins
Recipe by DeeVaFoodie

Wiltshire is known for it's pork production. In North America you will see "salisbury steak" on menus in restaurants and diners. It's actually a form of Salisbury Ground Pork Meatloaf but in America it's made with ground beef. I found this recipe while searching for recipes for ZWT.

Top Review by Kennifira Malcom Sh

Why do so many people want to put apples and raisins and stuff like that with pork? I dont get the sweet with savory thing, but Germans, Africans, Indians and Thai do it a lot. This is a good basic recipe but the salt does look a little heavy and white pepper is really wife called it a "barnyard flavor". I would suggest going with 1 tsp. salt and 1/4 tsp white pepper. Something folks forget to do is taste a mixture like this. Take a pinch and fry it in a small skillet and taste it. Then if it needs more salt, I would suggest using some soy sauce, Worcestershire or even some granulated bouillon because those bring with it a bunch of flavor. To the 1/4 tsp white pepper, I would add a teaspoon coarse black pepper and a good pinch of red pepper flakes for some spice. It's interesting that she doesn't have us saute the onions, I think I'm going to try that...putting raw onion in the meat mixture. Maybe some spicy diced fresh peppers too...and garlic...fresh coarse chopped garlic. Using them raw would add some moisture and the flavor could be more intense. She is right on the amount of fresh sage. Sage is very mild when straight off the plant so you need a lot. We just added ages to our seasonal herb grows, its really special when you dry it yourself, it maintains a bit of moisture and is very resinous...unlike some of the store-bought dry sage. Another thing I have started doing is making meatloaf in to smaller clumps and baking them separated on a sheet pan or even a wire rack over a pan. My favorite parts are the browned parts of the meatloaf, when you bake them in serving sized clumps that allow the oven's air to circulate around them, you get a nice crust all around and they bake faster too. The author suggest a mustard cheese sauce but gives no recipe. This sounds like a great idea, I was wondering what kind of sauce or gravy would be good with an all pork meatloaf and this seems like it would work well, especially with a heavy dose of ground mustard in the sauce to make it sharp and spicy. That's the key to a traditional ketchup based sauce...lots of ground mustard.

Ingredients Nutrition


  1. Peel and core apple and cut as finely as possible. Peel and finely chop the onion (can use processor for both).
  2. In a large bowl place ground pork, apple, onion, breadcrumbs, sage, salt and pepper.
  3. Mix well.
  4. Add beaten eggs. Hand mix all toghether and shape into loaf. Place in pan.
  5. Bake for 1 1/2 hours at 350°F.
  6. Carefully drain off any fat.
  7. Serve in thick slices with mustard/cheese sauce.

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