Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

Pork, mushroom and sage meatloaves

The Big brown meatloaf is here. Enjoy with steamed greens and a seasonal vegetables.
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Prep Time 40 minutes
Cook Time 30 minutes
Course Culinary Collection, Dinner, More Mushroom less Meat
Cuisine American, Dutch
Servings 6


  • 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

To Serve:

  • 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.
Keyword dinner, pork