PORK BAVARIAN MEATLOAF WITH CREAMY BUTTER-GARLIC, CHEESY-SPINACH & MUSHROOM SAUCE
Sink you’re your teeth into a succulent, thickly sliced Pork Bavarian Meatloaf...accompanied by a rich, creamy, buttery, garlicky, cheesy Spinach & Mushroom Sauce with Mash Potatoes & String Beans. There’s nothing more comforting than this deliciously hearty meal!
On medium heat, melt the butter in a skillet / wok & lightly sauté the onions & garlic for about 1 min or until nicely fragrant
Add the sundried tomatoes & its oil to the butter & cook for abt 2 mins, releasing the flavours
Now add in the whole Button Mushrooms or sliced Portobello Mushrooms & cook for 5-6 mins
Add the white wine & let the mixture reduce to half its consistency—all the while scraping any sticky bits at the bottom of the skillet
Reducing the flame to low, now you can add in the cream—simmering while stirring occasionally
Season with the salt & pepper to taste
While this simmers, add to the mix the spinach leaves, letting it wilt just sufficiently before adding the Parmesan Cheese
Allow the sauce to simmer another 1 min while the cheese melts through & the sauce thickens—if you wish to have a thicker consistency, add a milk/cornstarch mix & stir till you reach the thick- ness you want
Add in the herbs to the reduced & almost ready sauce—give a stir & remove from heat
Garnish with a sprinkle of Freshly chopped Parsley
Serve over sides of Creamy Smashed Potatoes/ Cauliflower & Steamed String Beans/Carrots/ Broccoli/Peas or even a Vegetable & Herb Rice
* Cornstarch can be mixed with equal parts f water for a thicker consistency if required
* Light reduced fat cream can be used instead of heavy cream, made using equal parts of light cream & milk
Pork Meatloaf, Mushrooms, Butter & Cheese...all the makings of ‘heaven on a plate’…& then there’s Mash Potatoes!! What more can I say?!
Ingredients
Directions
On medium heat, melt the butter in a skillet / wok & lightly sauté the onions & garlic for about 1 min or until nicely fragrant
Add the sundried tomatoes & its oil to the butter & cook for abt 2 mins, releasing the flavours
Now add in the whole Button Mushrooms or sliced Portobello Mushrooms & cook for 5-6 mins
Add the white wine & let the mixture reduce to half its consistency—all the while scraping any sticky bits at the bottom of the skillet
Reducing the flame to low, now you can add in the cream—simmering while stirring occasionally
Season with the salt & pepper to taste
While this simmers, add to the mix the spinach leaves, letting it wilt just sufficiently before adding the Parmesan Cheese
Allow the sauce to simmer another 1 min while the cheese melts through & the sauce thickens—if you wish to have a thicker consistency, add a milk/cornstarch mix & stir till you reach the thick- ness you want
Add in the herbs to the reduced & almost ready sauce—give a stir & remove from heat
Garnish with a sprinkle of Freshly chopped Parsley
Serve over sides of Creamy Smashed Potatoes/ Cauliflower & Steamed String Beans/Carrots/ Broccoli/Peas or even a Vegetable & Herb Rice
* Cornstarch can be mixed with equal parts f water for a thicker consistency if required
* Light reduced fat cream can be used instead of heavy cream, made using equal parts of light cream & milk
Pork Meatloaf, Mushrooms, Butter & Cheese...all the makings of ‘heaven on a plate’…& then there’s Mash Potatoes!! What more can I say?!