Perfect picnic meatloaf with apple and crispy sage topping

Who doesn’t love a meatloaf spiked with green peppercorns and embellished with mustard? This Nici Wickes meatloaf recipe creates the perfect picnic food that's easy to transport and even easier to eat

By Nici Wickes
  • 1 hr cooking
  • Serves 6
  • Print


  • 500 gram quality pork sausages
  • 500 gram premium beef mince
  • 1 red onion
  • 1 cup parsley sprigs
  • 2 garlic cloves, peeled
  • 1 tablespoon Worcestershire sauce
  • 1 egg, lightly beaten with a fork
  • 1 teaspoon sea salt
  • 1 tablespoon green peppercorns
  • 2 Braeburn apples
  • 10 fresh sage leaves
  • 1 tablespoon olive oil
  • mustard and chutney, to serve


  • 1
    Preheat oven to 180°C. Line a loaf tin with baking paper, leaving some overlapping the sides.
  • 2
    Squeeze the sausage meat from the sausage casings and combine with the beef mince in a large bowl.
  • 3
    Be lazy and chop the onion into quarters, then place in a food processor with the parsley and garlic. Process until finely chopped.
  • 4
    Add the onion mix to the mince and sausage meat along with the Worcestershire sauce and lightly beaten egg. Mix to combine, then season with salt and peppercorns.
  • 5
    Press mixture into a loaf tin. Cover with tin foil and bake for 20 minutes.
  • 6
    Quarter the apples and remove the core. With the flat-side down, cut into slices.
  • 7
    Remove foil from the loaf and arrange the apple slices on top, tucking the sage leaves between the slices. Drizzle the apples and sage leaves with olive oil.
  • 8
    Return the meatloaf to the oven for a further 40 minutes or feels firm when pressed and the juices run clear.
  • 9
    Cool, then put meatloaf in the fridge overnight.
  • 10
    Leave in the tin for easy transporting and serve with mustard and chutney.


  • Serves 6-8. - Buy good-quality pork sausages from your butcher and don’t be afraid to use pork and fennel for this meatloaf.

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