New This Month

Fennel and Apple Meatloaf

Grated gruyere cheese or sharp cheddar are used in this meatloaf for an extra dose of flavor. Mix mayonnaise with grainy mustard and use as a tasty spread for a meatloaf sandwich -- perfect for lunch.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, November 2010


  • 2 teaspoons extra-virgin olive oil
  • 1 small yellow onion, diced medium (3/4 cup)
  • 2 garlic cloves, minced
  • 1 small fennel bulb, diced medium (1 1/3 cups)
  • 1/2 Granny Smith apple, peeled and diced medium (1/2 cup)
  • 1 3/4 teaspoons finely grated lemon zest
  • 1 teaspoon ground coriander
  • Coarse salt and ground pepper
  • 1 1/2 pounds ground pork or turkey
  • 1 cup grated Gruyere or sharp cheddar (1 3/4 ounces)
  • 1 to 2 slices white sandwich bread, diced medium (1 cup)
  • 1 large egg


  1. Preheat oven to 350 degrees. In a medium skillet, heat oil over medium-high. Add onion, garlic, fennel, and apple and cook, stirring occasionally, until onion is soft and vegetables begin to brown, 5 minutes. Add lemon zest and coriander, season with salt and pepper, and cook, stirring, 1 minute.

  2. In a large bowl, combine pork, cheese, bread, and egg. Add vegetable mixture and season with 2 teaspoons salt and 1/2 teaspoon pepper. Using your hands, mix until ingredients are combined. Transfer to a parchment-lined rimmed baking sheet; form into a 4-by-10-inch loaf. Bake until meatloaf is cooked through, 40 minutes, rotating sheet halfway through. Let rest 15 minutes before slicing.


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