Meatloaf (Beef, Pork with Applesauce and Honey Dijon Topping)

The secret ingredient in this juicy, delicious meatloaf is applesauce! The applesauce adds some natural sweetness and moisture to the loaf, and the flavour complements the beef and pork nicely without overwhelming. The fat from the ground pork helps add juiciness to the lean ground beef, but go ahead and make it without the pork and use a higher-fat (80/20) beef. And feel free to vary the vegetables; add some chopped bell pepper, a minced clove of garlic, or chopped sautéed mushrooms. If you make meatloaf frequently, you might want to buy a specialty loaf pan with a metal rack insert. The rack keeps the meatloaf out of its fatty drippings as it cooks.

1½ lbs lean ground beef
½ lb ground pork (90/10)
½ cup onion, minced
1 egg, beaten
¾ cup applesauce (unsweetened)
1 cup breadcrumbs (fine, plain, unseasoned)
3 Tbsp. ketchup
1½ tsp. sea salt
¼ tsp. black pepper, freshly ground

Topping (optional):
3 Tbsp. pure honey
1½ Tbsp. Dijon mustard
½ tsp. of Worcestershire sauce

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Lightly grease a 9x5x3" loaf pan.

In a large bowl, combine the two kinds of ground meat with the chopped onion, egg, applesauce, breadcrumbs, 3 Tbsp. of ketchup, salt and pepper; mix thoroughly with your hands.

Pat the meatloaf mixture into the prepared loaf pan.

Bake the meatloaf in the preheated oven for 1½ hours.

Make the Topping:
Take the meatloaf out of the oven about 10-15 minutes before it's done. Carefully pour off excess grease.

Combine the honey, Dijon and Worcestershire sauce. Blend well and spread the mixture over the meatloaf. Return the loaf to the oven and continue baking until it's done.

The minimum safe temperature for ground beef and ground pork is 160°F (71°C). If in doubt, check the temperature by inserting an instant-read thermometer into the center of the loaf.

Let the meatloaf cool for 10 minutes and then remove it to a platter. Slice and serve.

Cook's Notes:

• If you happen to substitute ground poultry for all or part of the meatloaf, the minimum safe temperature is 165°F (74°C).
• The fat in ground beef does add flavour and juiciness, but keep in mind that it also means more shrinkage in the final meatloaf. Fattier, more flavourful ground beef is excellent for a tasty, juicy meatloaf, but lean or extra-lean ground beef may be used when ground pork (90% lean) is added to the mix.
• If your meatloaf mixture is very lean, consider adding some sautéed chopped carrots and celery. They will add needed moisture and flavour to the lean meat mixture.
• Meatloaf freezes beautifully. Make two loaves and freeze one (unbaked) for another day. If you are making a meatloaf for the freezer, line the loaf pan with foil so the meatloaf can be easily removed. Freeze it in the pan. Grasp the foil and lift the frozen meatloaf from the pan. Wrap the meatloaf tightly in foil and put it into a food storage bag to prevent freezer burn. Label the loaf with name and date and freeze for up to 6 months. To cook the meatloaf, unwrap it a day in advance and lower it back into a loaf pan - it should fit perfectly. Cover the pan and defrost the loaf in the refrigerator overnight. Bake it in a preheated 350°F (175°C) oven as directed.