This pork and mushroom meatloaf recipe from The South African Mushroom Farmers’ Association delivers on flavour and nutrients.
There are so many types of mushrooms but we tend to eat the same varieties. Why not branch out and try brown mushrooms? Brown mushrooms are darker and offer greater flavour than the white varieties. This pork and mushroom meatloaf is made with big brown mushrooms that are packed with wonderful umami.
B Vitamins in Mushrooms
Among the many nutrients in mushrooms, they are high in vitamin B. They are packed with pantothenic acid (B5), niacin (B3), and riboflavin (B2). B vitamins play an important role in maintaining a healthy nervous system.
During these trying times, adding mushrooms to your diet can help prevent exhaustion. The pantothenic acid (B5) in mushrooms helps support the adrenal system, assisting the body with exhaustion caused by stress. Riboflavin (B2) is essential for energy production in the body. And niacin (B3) is converted into a coenzyme called nicotinamide adenine dinucleotide (NAD) that is a necessary part of more than 400 different enzyme reactions in the body.
Adding brown mushrooms into your diet is an easy way to supplement your diet with these vitally necessary B vitamins.
Pork and Mushroom Meatloaf
This pork and mushroom meatloaf takes advantage of the deep earthy flavours of brown mushrooms. Lexi loved helping me with this recipe and enjoyed layering the bacon in the muffin cups. My family enjoyed this meal because they each got their own mini meatloaf.
- 2 tsp oil
- 1 onion, finely diced
- 250g big brown mushrooms, minced
- 250g pork mince
- 1 Tbs fresh sage, chopped
- 2 tsp fresh thyme
- 1 tsp lemon or orange zest
- 1 egg, beaten
- 1/2 cup fresh breadcrumbs
- 250g streaky bacon
- To Serve: 200g 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. This crisps the bacon nicely.
- Serve on a bed of cooked big brown mushrooms, mashed potatoes and seasonal vegetables.
- Garnish with chopped parsley.
DISCLAIMER: This post was sponsored by The South African Mushroom Farmers’ Association. The South African Mushroom Farmers’ Association provided me with this recipes and associated images. All thoughts and opinions expressed herein are my own and not influenced by the developing company, and / or its affiliates, in any way. The fact is, I’m crazy about mushrooms, and want to shout it from the rooftops anyway.
Duyff, R. American Dietetic Association’s Complete Food and Nutrition Guide. Third Addition. Wiley & Sons. NJ. 2006.