Pork and Mushroom Meatloaf with Asian Noodle Salad is a super-simple supper, but you’ll make it again and again! #mushroomsforsupper #easycookingeasyeating #mushroomswitheverything #mushroomrecipeideas #weekendfoods #supernutrition #comfortfoodshortcut #classiccomfortfood #meatloaf #winter2019 #travelwithyourtongue #flexitariandiet #umami #blendability


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 on both sides until just pliable. Line the bottom of mini loaf tins with the mushroom slices. Fry the baby button mushrooms until golden on all sides. Set them aside until serving.

2 Add the chopped mushrooms to the pan and sauté until just cooked. Add half the pork mince. Cook until the meat is just cooked.

3 In a bowl, mix the mushroom and pork mixture with the rest of the mince, onion, chives, sweet chilli sauce, breadcrumbs and egg. Season with salt and black pepper. Mix until well combined.

4 Compress the mixture into the mini loaf tins and bake in an oven pre-set to 180°C for approximately 20 minutes.

5 To make the salad, prepare the glass noodles according to the pack instructions, toss the rest of the salad ingredients together along with the noodles.

6 Serve the meatloaf with the salad and the 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.