This Apple Cider Meatloaf is a moist, flavorful twist on a classic comfort dish. The apple cider creates a sweet-savory glaze and keeps the loaf incredibly juicy. It’s an unforgettable autumn meal that fills your home with an amazing aroma.
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Why You’ll Love This Apple Cider Meatloaf
- Incredibly moist: Reduced cider and grated apple ensure a juicy, tender slice every time.
- Sweet-savory glaze: Caramelizes into a sticky, glossy coating with amazing depth.
- Amazing aroma: Fills your kitchen with comforting scents of apple, onion, and thyme.
- Make-ahead friendly: Prepare ahead for easy baking or enjoy flavorful leftovers.
Ingredients & Tools
- 1 cup apple cider
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 ½ lbs ground beef (85/15 lean-to-fat ratio is ideal)
- ½ lb ground pork
- 1 cup panko breadcrumbs
- 1 large egg, lightly beaten
- 1 medium apple (like Granny Smith or Honeycrisp), peeled and grated
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ¼ cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
Tools: 9×5 inch loaf pan, large mixing bowl, medium saucepan, skillet, box grater, small bowl for glaze
Notes: Don’t substitute apple juice for cider—cider has richer flavor. A beef-pork mix provides ideal flavor and moisture.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 22 g |
| Carbs: | 25 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour 10 minutes | Total Time: 1 hour 30 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip reducing the cider. This step is crucial for concentrating the apple flavor. If you add it straight from the bottle, the loaf can become too wet and the flavor will be muted.
- Why a mix of meats? Using both beef and pork creates a more complex flavor profile and a better texture. The pork fat bastes the meatloaf from the inside, guaranteeing a moist result that’s hard to achieve with lean beef alone.
- Grate that apple right before mixing. This prevents it from browning too much and ensures it releases just the right amount of moisture into the meat mixture. A little fresh apple goes a long way in keeping things tender.
- Panko is your friend. These Japanese-style breadcrumbs are lighter and airier than traditional breadcrumbs, which means they absorb moisture without making the meatloaf dense or heavy. They’re the secret to a perfect, sliceable texture.
How to Make Apple Cider Meatloaf
Step 1: Reduce the Apple Cider. Pour the apple cider into a medium saucepan and bring it to a simmer over medium-high heat. Let it bubble away until it has reduced by about half—you’re aiming for roughly ½ a cup of a slightly syrupy liquid. This should take around 8-10 minutes. You’ll know it’s ready when the bubbles look a little smaller and tighter. Set this aside to cool slightly; it’s the flavor powerhouse for your loaf.
Step 2: Sauté the Aromatics. Heat the olive oil in a skillet over medium heat. Add the diced onion and cook, stirring occasionally, until it’s soft and translucent, about 5-7 minutes. You don’t want any color here, just softened sweetness. Add the minced garlic and cook for one more minute until fragrant. Scrape this mixture into your large mixing bowl and let it cool for a few minutes. This step is non-negotiable for building a deep flavor base.
Step 3: Combine the Meat Mixture. To the bowl with the cooled onions, add the ground beef, ground pork, panko breadcrumbs, beaten egg, grated apple, Worcestershire sauce, Dijon mustard, fresh thyme, salt, and pepper. Now, pour in that glorious reduced apple cider. The trick here is to use your hands to mix everything together. It might feel a little messy, but it’s the only way to ensure everything is evenly distributed without overworking the meat. Mix just until combined—no more!
Step 4: Shape and Prepare for Baking. Preheat your oven to 375°F (190°C). Gently press the meat mixture into your 9×5 inch loaf pan. Don’t pack it down too firmly; a light touch will keep the final texture tender. Use your hands to smooth the top into a nice, rounded dome. Place the loaf pan on a rimmed baking sheet—this catches any potential drips and makes cleanup a breeze.
Step 5: Make the Glaze and Initial Bake. In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar. This creates a tangy, sweet, and slightly sharp glaze that will balance the richness of the meat. Spoon about two-thirds of this glaze over the top of the unbaked meatloaf, spreading it into an even layer. Reserve the rest for later. Bake the meatloaf for 40 minutes at this stage.
Step 6: Glaze Again and Finish Baking. After 40 minutes, carefully remove the meatloaf from the oven. It will have started to firm up and the initial glaze will be set. Spoon the remaining glaze over the top—this second layer ensures a beautiful, sticky, caramelized crust. Return the meatloaf to the oven and bake for another 25-30 minutes. The meatloaf is done when an instant-read thermometer inserted into the center reads 160°F (71°C).
Step 7: Rest Before Slicing. This might be the most important step! Once out of the oven, let the meatloaf rest in the pan on a wire rack for at least 15 minutes. This allows the juices to redistribute throughout the loaf. If you slice it immediately, all those wonderful juices will run out, and you’ll be left with a drier result. Patience is a virtue here, I promise.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly, and refrigerate for 3–4 days.
- Freezer: Wrap whole loaf or slices well and freeze for up to 3 months.
- Reviving: Reheat slices in microwave or whole loaf, covered, at 300°F until warm.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — The ultimate comfort food pairing. The creamy, buttery potatoes are the perfect vehicle for sopping up any of the delicious glaze and juices from the meatloaf.
- Roasted Brussels Sprouts with Bacon — Their slight bitterness and crispy texture provide a wonderful contrast to the sweet and savory notes of the meatloaf, and the bacon? Well, that just makes everything better.
- Simple Buttered Egg Noodles — A humble, easy side that lets the meatloaf truly shine. The noodles offer a neutral, comforting base that everyone at the table will love.
Drinks
- A Dry Hard Cider — It echoes the apple theme without being sweet, cutting through the richness of the meat beautifully and cleansing the palate between bites.
- Pinot Noir — This lighter red wine has enough acidity and fruity notes to complement the apple and savory elements without overpowering the dish.
- Sparkling Apple Cider (non-alcoholic) — For a festive, family-friendly option, the bubbles are refreshing and the flavor ties the whole meal together perfectly.
Something Sweet
- Warm Apple Crisp with Vanilla Ice Cream — You’re already on an apple kick, so why not lean all the way in? The warm, spiced apples and cold ice cream are a classic, comforting end to the meal.
- Pumpkin Spice Cheesecake Bars — They continue the cozy, autumnal vibe with a rich, creamy texture that feels indulgent without being overly heavy after a savory main course.
- Simple Cinnamon Sugar Doughnuts — A fun, handheld dessert that brings a hint of spice and a lot of joy. They’re easy to pick up from a local bakery if you don’t want to bake again!
Top Mistakes to Avoid
- Mistake: Overmixing the meat. When you work the meat mixture too vigorously, the proteins tighten and can result in a tough, dense, almost rubbery meatloaf. Mix gently with your hands just until everything is incorporated.
- Mistake: Skipping the rest time. I know it’s tempting to dig right in, but slicing the meatloaf straight from the oven is a recipe for a crumbly mess. Letting it rest allows the proteins to relax and reabsorb the juices, giving you neat, moist slices.
- Mistake: Using lean ground beef. A little fat is your friend here! Using something like 90/10 or leaner will almost certainly lead to a dry meatloaf. The fat from the beef and pork is essential for flavor and moisture.
- Mistake: Not using a thermometer. Guessing doneness by time or color is a gamble. An instant-read thermometer is the only surefire way to know your meatloaf is perfectly cooked and safe to eat without being overdone.
Expert Tips
- Tip: Line your loaf pan with parchment paper. Leave an overhang on the two long sides. Once the meatloaf has rested, you can use these as handles to lift the entire loaf out of the pan for easy, clean slicing and a beautiful presentation on a platter.
- Tip: For a caramelized crust all over, try a free-form loaf. Instead of using a loaf pan, shape the mixture into a oval loaf on a parchment-lined baking sheet. You’ll get more surface area for that delicious glaze to caramelize. Just keep an eye on the cooking time as it might be done a few minutes sooner.
- Tip: Grate a frozen onion. If you hate dicing onions because they make you cry, try grating a partially frozen onion on your box grater. It gives you the flavor and moisture without the tears, and it incorporates into the meat mixture seamlessly.
- Tip: Make a double batch of the glaze. Serve the extra on the side for dipping or drizzling over individual slices. It’s so good, you’ll want more of it. A little extra tangy-sweet sauce never hurt anybody!
FAQs
Can I make this Apple Cider Meatloaf ahead of time?
Absolutely, it’s a fantastic make-ahead meal. You have two great options. You can prepare the meat mixture, press it into the loaf pan, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before baking. Alternatively, you can bake the entire meatloaf, let it cool completely, and then store it covered in the fridge for 3-4 days. Reheat individual slices in the microwave or the whole loaf, covered with foil, in a 300°F (150°C) oven until warm.
What can I use instead of ground pork?
If you don’t have or don’t eat pork, you can easily use all ground beef. Just be sure not to use an extra-lean blend. A mix of ground beef and ground turkey or even all ground turkey (preferably a mix of dark and light meat) would also work well. The flavor profile will shift slightly, but it will still be delicious and moist thanks to the apple and cider.
My meatloaf is always too wet in the middle. What am I doing wrong?
This usually comes down to two things: not reducing the cider enough or not baking it to the correct internal temperature. Make sure your cider is truly reduced to a syrupy ½ cup. More importantly, trust your thermometer! That 160°F (71°C) internal temperature is the key to a perfectly set, not soggy, center. Undercooking is the most common culprit for a wet texture.
Can I freeze the cooked meatloaf?
You sure can! Let the cooked meatloaf cool completely after its rest. Wrap the whole loaf or individual slices tightly in plastic wrap and then in aluminum foil. It will keep well in the freezer for up to 3 months. To reheat, thaw it overnight in the refrigerator and then warm it, covered, in a 325°F (165°C) oven until heated through.
Why did my glaze burn?
The sugar in the glaze can burn if the oven temperature is too high or if the meatloaf is placed too close to the top heating element. Make sure your oven is calibrated correctly. If you notice the top browning too quickly during the final bake, you can loosely tent the meatloaf with a piece of aluminum foil for the remaining cooking time to protect the glaze.
Apple Cider Meatloaf
Make the best moist and flavorful Apple Cider Meatloaf with a sweet-savory glaze. This easy comfort food recipe is perfect for fall. Get the recipe now!
Ingredients
For the Meatloaf:
-
1 cup apple cider
-
1 tbsp olive oil
-
1 medium yellow onion (finely diced)
-
2 cloves garlic (minced)
-
1 ½ lbs ground beef (85/15 lean-to-fat ratio is ideal)
-
½ lb ground pork
-
1 cup panko breadcrumbs
-
1 large egg (lightly beaten)
-
1 medium apple (like Granny Smith or Honeycrisp, peeled and grated)
-
2 tbsp Worcestershire sauce
-
1 tbsp Dijon mustard
-
1 tsp fresh thyme leaves (or ½ tsp dried)
-
1 tsp kosher salt
-
½ tsp freshly ground black pepper
For the Glaze:
-
¼ cup ketchup
-
2 tbsp brown sugar
-
1 tbsp apple cider vinegar
Instructions
-
Pour the apple cider into a medium saucepan and bring it to a simmer over medium-high heat. Let it bubble away until it has reduced by about half—you’re aiming for roughly ½ a cup of a slightly syrupy liquid. This should take around 8-10 minutes. You’ll know it’s ready when the bubbles look a little smaller and tighter. Set this aside to cool slightly; it’s the flavor powerhouse for your loaf.01
-
Heat the olive oil in a skillet over medium heat. Add the diced onion and cook, stirring occasionally, until it’s soft and translucent, about 5-7 minutes. You don’t want any color here, just softened sweetness. Add the minced garlic and cook for one more minute until fragrant. Scrape this mixture into your large mixing bowl and let it cool for a few minutes. This step is non-negotiable for building a deep flavor base.02
-
To the bowl with the cooled onions, add the ground beef, ground pork, panko breadcrumbs, beaten egg, grated apple, Worcestershire sauce, Dijon mustard, fresh thyme, salt, and pepper. Now, pour in that glorious reduced apple cider. The trick here is to use your hands to mix everything together. It might feel a little messy, but it’s the only way to ensure everything is evenly distributed without overworking the meat. Mix just until combined—no more!03
-
Preheat your oven to 375°F (190°C). Gently press the meat mixture into your 9x5 inch loaf pan. Don’t pack it down too firmly; a light touch will keep the final texture tender. Use your hands to smooth the top into a nice, rounded dome. Place the loaf pan on a rimmed baking sheet—this catches any potential drips and makes cleanup a breeze.04
-
In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar. This creates a tangy, sweet, and slightly sharp glaze that will balance the richness of the meat. Spoon about two-thirds of this glaze over the top of the unbaked meatloaf, spreading it into an even layer. Reserve the rest for later. Bake the meatloaf for 40 minutes at this stage.05
-
After 40 minutes, carefully remove the meatloaf from the oven. It will have started to firm up and the initial glaze will be set. Spoon the remaining glaze over the top—this second layer ensures a beautiful, sticky, caramelized crust. Return the meatloaf to the oven and bake for another 25-30 minutes. The meatloaf is done when an instant-read thermometer inserted into the center reads 160°F (71°C).06
-
Once out of the oven, let the meatloaf rest in the pan on a wire rack for at least 15 minutes. This allows the juices to redistribute throughout the loaf. If you slice it immediately, all those wonderful juices will run out, and you’ll be left with a drier result. Patience is a virtue here, I promise.07
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