PORK BAVARIAN MEATLOAF WITH CREAMY BUTTER-GARLIC, CHEESY-SPINACH & MUSHROOM SAUCE

DifficultyBeginner

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!

Yields1 Serving
Prep Time20 minsCook Time20 minsTotal Time40 mins
 68 slices Meisterwurst Pork Bavarian Meatloaf—1“ thick
 600 g whole Button Mushrooms—OR Portobello Mushrooms—thickly sliced—peeled, washed & dried on paper towel
 46 cloves Garlic—finely minced
 1 medium Onion– finely chopped
 3 cups whole Baby Spinach Leaves—washed
 150200 g Sun Dried Tomatoes in Oil—set aside 1 tbsp of the oil for use in cooking—available in most supermarkets in cans / jars
 ¾ cup Fresh Parmesan Cheese—grated
 23 tbsp Salted Butter
 ½ cup White Wine—any local one will suffice
 1.50 cups rich OR light Cream
 1 tbsp Dried Mixed Italian Herbs—Oregano, Rosemary, Thyme, Basil & parsley
 1 tbsp Fresh parsley—chopped
 1 tsp Cornstarch—Optional
1

On medium heat, melt the butter in a skillet / wok & lightly sauté the onions & garlic for about 1 min or until nicely fragrant

2

Add the sundried tomatoes & its oil to the butter & cook for abt 2 mins, releasing the flavours

3

Now add in the whole Button Mushrooms or sliced Portobello Mushrooms & cook for 5-6 mins

4

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

5

Reducing the flame to low, now you can add in the cream—simmering while stirring occasionally

6

Season with the salt & pepper to taste

7

While this simmers, add to the mix the spinach leaves, letting it wilt just sufficiently before adding the Parmesan Cheese

8

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

9

Add in the herbs to the reduced & almost ready sauce—give a stir & remove from heat

10

Garnish with a sprinkle of Freshly chopped Parsley

11

Serve over sides of Creamy Smashed Potatoes/ Cauliflower & Steamed String Beans/Carrots/ Broccoli/Peas or even a Vegetable & Herb Rice

Tips
12

* 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

 68 slices Meisterwurst Pork Bavarian Meatloaf—1“ thick
 600 g whole Button Mushrooms—OR Portobello Mushrooms—thickly sliced—peeled, washed & dried on paper towel
 46 cloves Garlic—finely minced
 1 medium Onion– finely chopped
 3 cups whole Baby Spinach Leaves—washed
 150200 g Sun Dried Tomatoes in Oil—set aside 1 tbsp of the oil for use in cooking—available in most supermarkets in cans / jars
 ¾ cup Fresh Parmesan Cheese—grated
 23 tbsp Salted Butter
 ½ cup White Wine—any local one will suffice
 1.50 cups rich OR light Cream
 1 tbsp Dried Mixed Italian Herbs—Oregano, Rosemary, Thyme, Basil & parsley
 1 tbsp Fresh parsley—chopped
 1 tsp Cornstarch—Optional

Directions

1

On medium heat, melt the butter in a skillet / wok & lightly sauté the onions & garlic for about 1 min or until nicely fragrant

2

Add the sundried tomatoes & its oil to the butter & cook for abt 2 mins, releasing the flavours

3

Now add in the whole Button Mushrooms or sliced Portobello Mushrooms & cook for 5-6 mins

4

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

5

Reducing the flame to low, now you can add in the cream—simmering while stirring occasionally

6

Season with the salt & pepper to taste

7

While this simmers, add to the mix the spinach leaves, letting it wilt just sufficiently before adding the Parmesan Cheese

8

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

9

Add in the herbs to the reduced & almost ready sauce—give a stir & remove from heat

10

Garnish with a sprinkle of Freshly chopped Parsley

11

Serve over sides of Creamy Smashed Potatoes/ Cauliflower & Steamed String Beans/Carrots/ Broccoli/Peas or even a Vegetable & Herb Rice

Tips
12

* 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?!

PORK BAVARIAN MEATLOAF WITH CREAMY BUTTER-GARLIC, CHEESY-SPINACH & MUSHROOM SAUCE