Moist Applesauce Meatloaf
Servings 6 servings
Ingredients
For the Meatloaf
- 1 ½ pounds ground beef or 1 lb beef + ½ lb ground pork
- ½ cup unsweetened applesauce
- 1 cup soft breadcrumbs or Panko
- 2 large eggs
- ¼ cup finely chopped onion
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
For the Applesauce Glaze
- ½ cup unsweetened applesauce
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
Instructions
Make the Applesauce Meatloaf
- Preheat oven to 350°F. Line a baking sheet with foil (or lightly grease a 9x5-inch loaf pan).
- In a small bowl, whisk together all glaze ingredients (applesauce, brown sugar, vinegar, mustard). Set aside.
- In a large bowl, combine ground meat, applesauce, breadcrumbs, eggs, onion, Worcestershire sauce, mustard, salt, pepper, and thyme. Mix gently with your hands until just combined. Do not overwork.
- Shape the mixture into a loaf on the prepared baking sheet (about 9 inches long and 5 inches wide), or press into the loaf pan.
- Spread half of the applesauce glaze over the top of the loaf.
- Bake for 45 minutes. Remove from oven and spread the remaining glaze over the top.
- Bake for another 15 minutes until the internal temperature reaches 160°F and the glaze is caramelized.
- Let the meatloaf rest for 10 minutes before slicing and serving.
Notes
- Applesauce: Use unsweetened for best results. If using sweetened, omit the brown sugar from the glaze.
- Meat blend: A beef and pork blend adds extra juiciness. All beef works too, just use 80/20 for best texture.
- Don't overwork: Mix gently with your hands until just combined. Over-mixing makes the loaf dense.
- Resting: Let it rest 10 minutes before slicing so the juices redistribute.
- Storage: Refrigerate for 3-4 days, or freeze individual slices for up to 3 months.
- Slow cooker: Shape loaf, place on foil in crockpot, top with glaze. Cook on low for 4-6 hours.