Mushroom Meatloaf with Pine Nuts

How to make mushroom meatloaf with pine nuts

• Soak the bread roll in lukewarm water.
• Clean the mushrooms by rubbing with a paper towel and dice finely.
• Trim and finely chop the spring onions.
• Heat 2 tbsp oil and quickly saute the mushrooms and spring onions.
• Season with salt and pepper and set aside.
• Peel and finely dice the garlic and add to the mushroom mixture with the chopped dried tomatoes.
• Return to the heat and fry, stirring, until all the liquid has evaporated.
• Leave to cool and put into a bowl.
• Squeeze out the bread roll and add to mixture in the bowl with the mince, sausagemeat, eggs, salt, pepper and mustard.
• Mix well to combine.
• Transfer the mince mixture to a loaf tin lined with baking parchment or aluminium foil, sprinkle with pine nuts and press on firmly.
• Cook in a preheated oven (200°C, middle shelf) for 45-55 minutes, brushing with a little oil from time to time.
• Serve with fresh white bread and tomato salsa.