Pork meatloaf with green peppercorns

I am very fond of green peppercorns and their floral, warming flavour goes beautifully with pork. In this recipe, I’ve combined crushed green peppercorns with grated fresh apple for a wonderful “stuffed” meatloaf.

By Nici Wickes
  • 30 mins preparation
  • 40 mins cooking
  • Serves 6
  • Print


Pork meatloaf with green peppercorns
  • 400 gram pork mince
  • 200 gram beef mince
  • 1 egg, lightly beaten
  • 8 fresh sage leaves, shredded, plus extra whole sage leaves, to garnish
  • 1 teaspoon sea salt
  • 2 cup fresh breadcrumbs
  • 2 tablespoon green peppercorns
  • 3 tablespoon chives, finely chopped
  • 1 granny smith apple, grated
  • 1 tablespoon olive oil
  • flour, to dust bench or board


Pork meatloaf with green peppercorns
  • 1
    Preheat oven to 170°C. Line a loaf tin or terrine dish with baking paper, leaving ample overhang so that you can wrap the loaf as it cooks.
  • 2
    In a food processor, grind half the pork and beef until it nearly resembles sausage meat.
  • 3
    In a large bowl, mix this with the remaining unground mince, egg, sage, ½ tsp salt and ½ cup breadcrumbs. Work it with your hands until well combined – don’t overwork it.
  • 4
    Put the green peppercorns in a mortar and pound them until most are crushed but a few remain whole. If you don’t have a mortar, squash them on a chopping board using a rolling pin or a heavy-based pot.
  • 5
    Make the stuffing by mixing the remaining breadcrumbs, crushed peppercorns, chives, grated apple and remaining salt. Add the olive oil and mix.
  • 6
    Assemble the loaf by turning out the mince mixture onto a floured surface and with wet hands, press and flatten into a rectangle.
  • 7
    Spread the stuffing along the long side and roll up, pinching the edges together to seal in the stuffing. Transfer to a lined loaf tin and decorate the top with whole sage leaves.
  • 8
    Fold the baking paper loosely over the meatloaf and bake for 30 minutes. Uncover and cook for 10 minutes or until browned and cooked through.
  • 9
    Leave to cool for 10-15 minutes before slicing. Serve with mustard or your favourite chutney and enjoy!


Chives are a great substitute for onions, offering up their more subtle flavour and not requiring sautéing first.

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