It’s cold outside and (sometimes) lonely inside, but there’s Pork and Mushroom Meatloaf with Asian Noodle Salad 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

Serves 4-6



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 egg

2ml salt

2ml pepper


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.


Cook’s tip

Make a large meatloaf by placing all the ingredients into a large loaf tin and increasing the baking time by 5 minutes.