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Pork and sage mini meatloaves with celeriac and pea mash
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Elevate a classic family recipe with a modern twist for a quick and delicious meal.
Ingredients:
  • 500g pork mince
  • 250g sausage mince
  • 1 brown onion, coarsely grated
  • 70g breadcrumbs
  • 75g pistachio
  • 1 egg, lightly whisked
  • 20.00 ml chopped sage
  • 2 tsp fennel seeds
  • 1 tsp caraway seeds
  • 8 slices prosciutto
  • 8 sage leaves
  • 2 large (about 500g) sebago potatoes, peeled, coarsely chopped
  • 1 medium (about 700g) celeriac, peeled, coarsely chopped
  • 230g pea
  • 40g butter
  • 125g sour cream
Instructions:
  • Preheat your oven to 200°C. Mix together pork mince, sausage mince, onion, breadcrumbs, pistachios, egg, sage, fennel seeds, and caraway seeds in a large bowl. Season generously with salt and pepper.
  • Prepare the loaf pans or muffin pans by greasing them. Lay a slice of prosciutto in each pan, letting it hang over the sides. Fill each pan with the mince mixture. Place a sage leaf on top and fold the prosciutto over to cover the filling.
  • Bake the meatloaves in a hot oven for 30 minutes or until the juices run clear when tested with a skewer. Take them out of the oven.
  • To prepare the celeriac and pea mash, combine the potato and celeriac in a large saucepan, cover with cold water, and bring to a boil over high heat. Simmer on medium heat for 15 minutes until softened. Add peas and cook for an additional minute until warmed. Drain well, then mix in butter and sour cream. Use a potato masher or fork to coarsely mash. Season with salt and pepper to taste.
  • Divide the celeriac and pea mash evenly onto plates. Serve promptly alongside the meatloaves.

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