It’s cold outside and (sometimes) lonely inside, but there’s Pork and Mushroom Meatloaf with Asian Noodle Salad https://bit.ly/3ed3vxI on the menu. We’re happy! #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfoods #travelwithyourtastebuds #flexitariandiet #umami #blendability #relaxedeating #plantbased #mushroomsnacks #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #snack #cheapeats #affordable #meatloaf #Asiansalad
Pork and Mushroom Meatloaf with Asian Noodle Salad
10ml olive oil
1 large Portabella mushroom, sliced
½ punnet Baby Button mushrooms, halved
250g Button mushrooms, chopped
250g pork mince
1 red onion, finely chopped
1 handful chives, finely sliced
15ml sweet chilli sauce
125ml dried breadcrumbs
1 cake glass noodles
3 handfuls salad greens
1 beetroot, cut into julienne strips
1 handful bean sprouts
sprinkle of sesame seeds
1 Heat the olive oil and fry the sliced Portabella mushroom on both sides until just pliable.
2 Line the bottom of mini loaf tins with the mushroom slices. Fry the Baby Button mushrooms until golden on both sides. Set aside until serving.
3 Add the chopped mushrooms to the pan and sauté until just cooked. Add half the pork mince. Cook until the meat is just cooked.
4 In a bowl, combine the cooked mushroom and pork mixture with the remaining mince, onion, chives, sweet chilli sauce, breadcrumbs and egg. Season with salt and black pepper. Mix until well combined.
5 Compress the mixture into the mini loaf tins and bake in an oven preheated to 180°C for about 20 minutes.
6 To make the salad, prepare the glass noodles according to the pack instructions. Toss the rest of the salad ingredients with the noodles.
7 Serve the meatloaf with the salad and the fried Baby Button mushrooms.
Make a large meatloaf by placing all the ingredients into a large loaf tin and increasing the baking time by 5 minutes.