Ground Meat Loaf with Apple and Prunes

Ground Meat Loaf with Apple and Prunes
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This Ground Meat Loaf with Apple and Prunes is a hearty, comforting dish that combines savory and subtly sweet flavors in every bite. The tender meat loaf is made with ground meat, kidney beans, and a delightful layer of apples and prunes, which keep it moist and flavorful. Served alongside a creamy and earthy celery mash, this dish is a dinner-table winner! Plus, leftovers are perfect for lunch the next day.

Whether you stick with the classic potato-celeriac mash or go all-in with either vegetable, this dish is easy to make and packed with flavor.

Servings: 4

Prep Time: 30 minutes

Cooking Time: 1 hour

Total Time: 1 hour 30 minutes

What You’ll Need

Ingredients:

For the Meat Loaf:

  • 2 thick slices of white bread
  • 0.85 cups plain yogurt
  • 1 egg
  • 1 can kidney beans (14 oz)
  • 1.1 lbs ground meat (beef or a mix of beef and pork)
  • 1 teaspoon dried rosemary
  • 1 apple
  • 1 tablespoon butter (for greasing the pan)
  • 15 prunes

For the Celery Mash:

  • 0.88 lbs potatoes
  • 0.88 lbs celeriac (celery root)
  • 0.85 cups plain yogurt
  • 3 tablespoons butter
  • Salt and black pepper to taste

Optional (for the Mash):

  • Chopped fresh herbs (chives, parsley, basil, or thyme)

Tools You’ll Need

  • Large mixing bowl
  • Strainer
  • Fork or potato masher
  • Baking sheet or loaf pan (or bundt pan for a unique presentation)
  • Large pot (for boiling potatoes and celeriac)
  • Meat thermometer (optional but helpful for doneness)
  • Cutting board and knife

Pro Tips

  1. Moist Meat Loaf: Don’t skip the apple and prunes! They add moisture and a subtle sweetness that balances the savory flavors.
  2. Bundt Pan Trick: Using a greased bundt pan gives the meatloaf a beautiful, uniform shape and helps it cook evenly.
  3. Smooth Celery Mash: Let the boiled potatoes and celeriac steam off for a few minutes after draining to avoid watery mash.
  4. Make It Herbaceous: Stirring fresh herbs into the celery mash adds a vibrant, aromatic touch.
  5. Test for Doneness: Use a meat thermometer to ensure the loaf reaches an internal temperature of 165°F (73°C) for food safety.

Substitutions and Variations

  • Meat Alternatives: Swap ground beef for turkey, chicken, or plant-based ground meat for a different protein option.
  • Dried Fruit: Use dried apricots or raisins instead of prunes for a different flavor.
  • Vegetables in Mash: Replace celery root with parsnips or cauliflower for a twist on the mash.
  • Spices: Add nutmeg or allspice to the meat mixture for a warm, earthy flavor.

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C).

Step 2: Prepare the Bread Mixture

  1. Tear the white bread into pieces and place it in a large mixing bowl.
  2. Add the plain yogurt and egg to the bread. Let the mixture soak for about 5 minutes until the bread softens.

Step 3: Prepare the Beans

  1. Drain and rinse the kidney beans in a strainer.
  2. Mash the beans with a fork or potato masher, then add them to the bread mixture.

Step 4: Combine the Meat Loaf Ingredients

  1. Add the ground meat, dried rosemary, salt, and black pepper to the bowl. Mix everything together until evenly combined.

Step 5: Prepare the Apple and Prunes

  1. Wash the apple, remove the core, and thinly slice the flesh.
  2. Set the apple slices and prunes aside for layering in the meatloaf.

Step 6: Assemble the Meat Loaf

  1. Grease a baking sheet, loaf pan, or bundt pan with the tablespoon of butter.
  2. Spread half of the meat mixture evenly into the prepared pan.
  3. Layer the apple slices and prunes over the meat mixture.
  4. Top with the remaining meat mixture, smoothing it out with wet hands to seal any gaps.

Step 7: Bake the Meat Loaf

  1. Bake the meat loaf in the preheated oven for about 1 hour.
  2. Use a meat thermometer to check for doneness—the internal temperature should reach 165°F (73°C).

Step 8: Prepare the Celery Mash

  1. While the meat loaf is baking, bring a large pot of salted water to a boil.
  2. Peel the potatoes and celeriac, then cut them into large chunks.
  3. Boil the potatoes and celeriac until soft, about 15–20 minutes. Drain and let them steam off for a few minutes.
  4. Mash the potatoes and celeriac together with the plain yogurt and butter until smooth. Season with salt and black pepper to taste. Optionally, mix in fresh chopped herbs.

Step 9: Serve

  1. Slice the meat loaf and serve it with a generous scoop of celery mash on the side. Garnish with additional herbs if desired.

Cooking Times

  • Prep Time: Approximately 30 minutes
  • Cooking Time: Approximately 1 hour
  • Total Time: 1 hour 30 minutes

Leftovers and Storage

  • Storage: Store leftover meatloaf and mash in airtight containers in the fridge for up to 3 days.
  • Reheating: Reheat the meatloaf slices in the oven at 350°F (175°C) or in a skillet over low heat. Add a splash of milk or butter to reheat the mash and keep it creamy.
  • Freezing: Wrap slices of meatloaf tightly in plastic wrap and foil, then freeze for up to 3 months.

Conclusion

This Ground Meat Loaf with Apple and Prunes is the perfect balance of savory and sweet, with a moist, flavorful loaf and a creamy, comforting celery mash. It’s an ideal meal for family dinners or weekend cooking, and the leftovers are just as tasty! Give it a try and let me know how it turned out—don’t forget to share your thoughts and any twists you added in the comments below. 😊

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