Meatloaf (Pork with Apple and Zucchini Salad)

porkapplemeatloafzucchinisalad Savour the perfect balance of sweet and savoury with this pork and apple meatloaf. Juicy, flavourful and infused with herbs, it pairs beautifully with a crisp zucchini salad for a fresh, satisfying meal.

extra-lean ground pork (500 g)
1 cup breadcrumbs (75 g)
1 brown onion, coarsely grated
1 large red apple, coarsely grated
2 tsp. garlic, minced
2 tsp. dried mixed herbs
1 egg, lightly whisked
1 Tbsp. Char Siu Sauce

Zucchini Salad:
2 zucchini, cut into ribbons
1 pkg 4 Leaf Salad Mix (120 g)
red Perino tomatoes, halved (200 g)
1 Tbsp. red wine vinegar
1 Tbsp. extra-virgin olive oil

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6). Line a baking tray with baking paper.

Combine the mince, breadcrumbs, onion, apple, garlic, herbs and egg in a large bowl. Shape mince mixture into a 20 cm-long log and place on the lined tray. Brush the Char Siu Sauce over the top and sides.

Bake for 45 minutes or until cooked through. Set aside for 5 minutes to cool.

Meanwhile, to make zucchini salad, heat a chargrill on high. Cook zucchini for 1 minute each side or until lightly charred and tender. Transfer to a large bowl with salad leaves and tomato. Combine the vinegar and oil in a small bowl. Drizzle over salad and toss to combine.

Transfer meatloaf to a platter, let rest for 10 minutes. Slice and season. Serve with the salad.

Makes 4 servings.