More than ordinary suppers, entertaining screams make-ahead to us! These simple, really tasty Pork Mushroom and Sage Meatloaves will have you wowing in terms of taste, texture and umami – and the addition of mushrooms keeps the mixture nice and moist, too. #entertaining #hotmeal #freshmushrooms #eatmoremushrooms #clevercooking #makeahead


Pork Mushroom and Sage Meatloaves

Makes 6



10ml oil

1 onion, finely diced

250g big brown mushrooms, minced

250g pork mince

15ml fresh sage, chopped

5ml fresh thyme

5ml lemon or orange zest

1 egg, beaten

125g fresh breadcrumbs

250g streaky bacon



1 Preheat the oven to 180°C. Heat the oil in a pan and gently fry the onion for 4-5 minutes, or until softened. Increase the heat and add the mushrooms. Fry for 3-4 minutes. 2 Transfer the mixture to a mixing bowl and allow to cool completely. Stir in the pork mince, sage, thyme, lemon zest, egg and breadcrumbs and mix well.

3 Grease 6 large cup muffin tins and lay 2 rashers of bacon in a crisscross pattern at the base of each cup. Fill with the mince mixture. Fold the overlapping bacon over the meatloaves to cover.

4 Bake in the oven for 25-30 minutes. Allow to stand for 10 minutes before unmoulding. If desired, grill the meatloaves for 4-5 minutes before serving. Serve on a bed of cooked big brown mushrooms, mashed potatoes and seasonal vegetables. Garnish with chopped parsley.