Lifestyle
Pork, mushroom and sage meatloaves
Mushrooms mixed through pork mince keep these sage-scented meatloaves juicy and satisfying without needing large portions of meat.
These small meatloaves are a good way to stretch pork mince without losing flavour. Baking them in muffin tins makes portioning easy and helps the meatloaves cook evenly. Recipe compliments of the South African Mushroom Farmers’ Association.
Ingredients
- 10 ml oil
- 1 onion, finely diced
- 250 g big brown mushrooms, finely 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 and fried
- Mashed potatoes
- Seasonal vegetables
- Chopped parsley
Method
- Preheat the oven to 180°C.
- Heat the oil in a pan and gently fry the onion for 4 to 5 minutes until softened.
- Increase the heat, add the mushrooms and cook for 3 to 4 minutes until any moisture has cooked off.
- Transfer the mixture to a bowl and allow it to cool completely.
- Add the pork mince, sage, thyme, zest, egg and breadcrumbs, then mix until well combined.
- Grease six large muffin tin cups and line each with two rashers of bacon in a crisscross pattern.
- Divide the mince mixture between the cups and fold the bacon over the top to cover.
- Bake for 25 to 30 minutes until cooked through.
- Rest for 10 minutes, then carefully unmould.
- If you like, grill for a further 4 to 5 minutes to crisp the bacon.
