The label said not but this hit the spot

Rolo de carne de porco

The anticipation of the impending festive season finds me on an inspired mission to clear some space in my freezer.A year of un-labelled or mis-labelled items that I don't even remember freezing was going to prove to be  this seasons fun foodie adventure."I´m a cook get me out of here." With trepidation I delved deep into frosty corners unaware of what I might find lurking in the icy depth of the bottom drawer.To be more precise, I was actually looking for a frozen pork loin that was to be our Sunday dinner.With fear of frostbite I retrieved the item I thought I was looking for.Things however do not always go according to plan. As the contents of the plastic freezer bag gradually defrosted it was becoming evident that my much anticipated pork loin was actually a large ball of pork mince.With dinner time fast approaching and two manly mouths to feed it was too late to worry now.Thinking fast on my feet, a tasty mushroom and pork stroganov scenario was rapidly becoming a Pork and sage meatloaf.So if this was the first episode of mission Ice cold in Castro, what other unidentified tupperware containers are awaiting my cold grasp in the back corners of the other two drawers.

Minced pork and sage meatloaf
From chopping board to plate in just one hour 

This very easy to make ever so tasty pork meatloaf was a great alternative way to use up left over mince. Serve it on a bed of creamy seasonal mash with some fresh greens,or with some sautéed potatoes or salad.
If you have any left over fry slices in a little butter till crispy on the outside.Slather some ketchup or relish on fresh white country bread and you have the makings of a sausage sandwich with a difference.

Prep Time: 15 mins
Cook Time: 45 mins

1 tbsp sunflower oil
1 large onion, finely diced
1 celery stalk
1 garlic clove, crushed
1 tsp flaked sea salt
1 heaped tsp dried ground sage
sprig of thyme leaves
1/2 teaspoon chilli flakes
500g/1lb 2oz pork mince
175g/6oz fresh white breadcrumbs
dash of Worcester sauce,soya sauce or molho piccante
1 tsp coarsely ground black pepper
2 medium eggs, beaten

Heat oven to 180°C and line a loaf pan with generously overlapping baking paper (using baking paper makes it easier to get the meatloaf out of the pan).Heat the oil in a small frying pan. Add onion, celery and garlic with chili flakes and a pinch of salt. Cook until translucent. Cool slightly.
Mix all ingredients together in a large bowl until well combined. Press mixture into prepared pan and fold over the baking paper on all sides to cover the top
Season with salt and pepper and bake for 45 minutes until cooked through. Remove from oven and stand in pan for 5 minutes. Gently lift meatloaf from pan onto a board and slice. Serve immediately.

I am on a mission to empty my freezer before Christmas and unfortunately it means I am discovering frozen foods that one I didn't know I had (or frankly didn't remember - that case of out of sight, now out of mind) or unidentified things in Tupperware that I can't remember freezing and once defrosted have no ideal why I had kept them in the first place, apart from some ingrained sense of thrift. I suspect that this latter scenario is something to do with a combination of the current economic climate and being the child of people who themselves were brought up during an era of austerity and rationing. - See more at: http://marmadukescarlet.blogspot.pt/2011/10/tartare-sauce-inspired-fish-cakes.html#sthash.zcJnDfv4.dpuf

I am on a mission to empty my freezer before Christmas and unfortunately it means I am discovering frozen foods that one I didn't know I had (or frankly didn't remember - that case of out of sight, now out of mind) or unidentified things in Tupperware that I can't remember freezing and once defrosted have no ideal why I had kept them in the first place, apart from some ingrained sense of thrift. I suspect that this latter scenario is something to do with a combination of the current economic climate and being the child of people who themselves were brought up during an era of austerity and rationing. - See more at: http://marmadukescarlet.blogspot.pt/2011/10/tartare-sauce-inspired-fish-cakes.html#sthash.zcJnDfv4.dpuf

I am on a mission to empty my freezer before Christmas and unfortunately it means I am discovering frozen foods that one I didn't know I had (or frankly didn't remember - that case of out of sight, now out of mind) or unidentified things in Tupperware that I can't remember freezing and once defrosted have no ideal why I had kept them in the first place, apart from some ingrained sense of thrift. I suspect that this latter scenario is something to do with a combination of the current economic climate and being the child of people who themselves were brought up during an era of austerity and rationing. - See more at: http://marmadukescarlet.blogspot.pt/2011/10/tartare-sauce-inspired-fish-cakes.html#sthash.zcJnDfv4.dpuf