Pork, mushroom and sage meatloaves
The Big brown meatloaf is here. Enjoy with steamed greens and a seasonal vegetables.
- 10 ml oil
- 1 onion, finely diced
- 250 g big brown mushrooms, minced
- 250 g pork mince
- 15 ml fresh sage, chopped
- 5 ml fresh thyme
- 5 ml lemon or orange zest
- 1 egg, beaten
- 125 g fresh breadcrumbs
- 250 g streaky bacon
- 200 g big brown mushrooms, sliced & fried
- mashed potatoes
- seasonal vegetables
- parsley, chopped
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. 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.
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.
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.