Nothing screams fall more than apples, and nothing pairs better with apples than pork. For this recipe, our chefs chose the Granny Smith variety for its hard, crisp, and slightly tart flesh. When it’s shredded and mixed with pork, the result is a deliciously juicy meatloaf your kids will love.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
/ serving 4 people
/ serving 4 people
Granny Smith Apple
Yukon Gold Potatoes
Boil the potatoes: Wash and dry all produce. Preheat the oven to 425 degrees. Cut the potatoes into 1-inch pieces. Place in a large pot with a large pinch of salt and enough water to cover. Bring to a boil. Cook about 15 minutes, until fork-tender. Reserve ½ cup cooking liquid, then drain.
Meanwhile, halve and core 1 apple. Using a box grater, grate the cored apple into a large bowl. Peel and grate the shallots into the same bowl. Add the panko, pork, and rosemary. Season with salt (we used 1½ teaspoons kosher salt) and pepper. Thoroughly combine with your hands, and form into four loaves, approximately 1 1/2 inches thick.
Place the loaves onto a lightly oiled baking sheet. Bake about 18-22 minutes, or until cooked through.
Once the potatoes have been drained, heat 2 Tablespoons butter in the same pot. Return the potatoes to the pot along with the sour cream. Mash with a fork or potato masher until smooth, adding as much cooking liquid as needed for a creamy consistency. Season generously with salt and pepper. Cover and set aside.
Thinly slice the celery on a diagonal. Core and thinly slice the remaining apple. Toss the apple slices, celery, and spring mix in a large bowl with a large drizzle of balsamic vinegar and olive oil. Season with salt and pepper.
Plate: Serve the pork and apple meatloaf on a bed of creamy mashed potatoes with the green salad on the side. Enjoy!