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Pork and sage mini meatloaves with celeriac and pea mash

  • 0:20 Prep
  • 0:30 Cook
  • 4 Servings


  • 500g pork mince
  • 250g sausage mince
  • 1 brown onion, coarsely grated
  • 1 cup (70g) fresh breadcrumbs
  • 1/2 cup (75g) pistachios, coarsely chopped
  • 1 egg, lightly whisked
  • 1 tablespoon chopped sage
  • 2 teaspoons fennel seeds
  • 1 teaspoon caraway seeds
  • 8 slices prosciutto
  • 8 sage leaves

Celeriac and pea mash

  • 2 large (about 500g) sebago potatoes, peeled, coarsely chopped
  • 1 medium (about 700g) celeriac, peeled, coarsely chopped
  • 1 1/2 cups (230g) frozen peas
  • 40g butter
  • 1/2 cup (125g) sour cream


  • 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.

Source: taste.com.au


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