- 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
- Step 1Preheat 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.
- Step 2Grease 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.
- Step 3Bake meatloaves in preheated oven for 30 minutes or until juices run clear when tested with a skewer. Remove from oven.
- Step 4Meanwhile, 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.
- Step 5Spoon the celeriac and pea mash evenly among serving plates. Serve immediately with the meatloaves.
- High fibre
- Low carb
- Lower gi
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Steve Brown
- Publication: Notebook: