Title: Pork and Apple Meatloaf
Categories: Ground Pork Blank
Yield: 6 Servings

1 1/2	lb	Ground pork
1/4	c	Finely diced onion
1	sm	Granny Smith Apple; cored & chopped into 1/4" dice
1/4	c	Hard [stale] bread crumbs
2	ts	Prepared Mustard
1	lg	Egg
1/4	ts	Black pepper
1/4	ts	Sage
1/4	ts	Savory
1/4	ts	Thyme
		Salt; optional

Preheat oven to 350 F. Place a wire rack in a 9"X13" baking dish and pour 1/2 cup water into the dish. [This is so the drippings can be captured for a sauce or gravy and don't scorch on the hot tray.] In a large bowl, combine all ingredients, and mix well. Form a flattened round ball of meatloaf and place it on the rack. Bake for 1 1/2 hours. Let cool 10 minutes. Slice and serve warm. Or chill and slice for sandwiches.

Using a minimum of bread crumbs and baking the meatloaf on a rack rather than in a loaf pan helps eliminate some of the fat. Ground pork tend to be much fattier than ground beef.

I think both garlic and chiles would go well in this meatloaf although I didn't put them in the first time I tried this.

An origonal recipe by Jim Weller

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