Pork and sage mini meatloaves with celeriac and pea mash

Recipes / Meat

An old family favourite given a contemporary boost is easy to whip up and devour.

Recipe «Pork and sage mini meatloaves with celeriac and pea mash» presented in category Recipes / Meat, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 500g pork mince, 250g sausage mince, 1 brown onion, coarsely grated, 1 cup fresh breadcrumbs, 1/2 cup pistachios, coarsely chopped , 1 egg, lightly whisked, 1 tbsp chopped sage, 2 tsp fennel seeds , 1 tsp caraway seeds, 8 slices prosciutto, 8 sage leaves, 2 large sebago potatoes, peeled, coarsely chopped, 1 medium celeriac, peeled, coarsely chopped, 1 1/2 cups frozen peas, 40g butter, 1/2 cup sour cream.

Ingredients:

  • 500g pork mince 
  • 250g sausage mince 
  • 1 brown onion, coarsely grated 
  • 1 cup fresh breadcrumbs 
  • 1/2 cup pistachios, coarsely chopped 
  • 1 egg, lightly whisked 
  • 1 tbsp chopped sage 
  • 2 tsp fennel seeds 
  • 1 tsp caraway seeds 
  • 8 slices prosciutto 
  • 8 sage leaves 
  • 2 large sebago potatoes, peeled, coarsely chopped 
  • 1 medium celeriac, peeled, coarsely chopped 
  • 1 1/2 cups frozen peas 
  • 40g butter 
  • 1/2 cup sour cream 

Instructions

  1. Preheat oven to 200°C. Combine the pork mince, sausage mince, onion, breadcrumbs, pistachios, egg, sage, fennel seeds and caraway seeds in a large bowl. Season well with salt and pepper.
  2. Grease eight 2/3-cup (160ml) capacity loaf pans or muffin pans. Line each pan with a slice of prosciutto, allowing the sides to overhang. Spoon mince mixture among the prepared pans. Top with a sage leaf and fold prosciutto over to enclose the filling.
  3. Bake meatloaves in preheated oven for 30 minutes or until juices run clear when tested with a skewer. Remove from oven.
  4. Meanwhile, to make the celeriac and pea mash, place the potato and celeriac in a large saucepan and cover with cold water. Place over high heat and bring to the boil. Reduce heat to medium and cook for 15 minutes or until tender. Add peas and cook for 1 minute or until heated through. Remove from heat; drain well. Return to pan with butter and sour cream. Use a potato masher or fork to coarsely mash. Taste and season with salt and pepper.
  5. Spoon the celeriac and pea mash evenly among serving plates. Serve immediately with the meatloaves.