• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 1½ pound ground pork
  • 1 cup bread crumbs
  • 1 carrot
  • ½ onion
  • 5 garlic cloves
  • 1 egg, beaten
  • 1 teaspoon coarse salt
  • ½ teaspoon black pepper
  • 3 tablespoons whole grain mustard
  • 1 small orange, juiced
  • 3 sprigs rosemary
  • 2 pounds red potatoes, cut in half
  • 2 tablespoons olive oil
  • Salt

While this looks like your usual meatloaf, it’s an orange-inal recipe straight from the FunGuy!

This flavorful mixture of pork and aromatics includes diced mushroom stems to keep it deliciously moist, and never dry. This loaf hasn’t been patted together though. It’s been layered up with sliced FunGuy mushrooms, rolled together, and dressed up with an orange and mustard glaze to make sure it really shines! 

Add in a whole lot of roasted red potatoes, and you have the makings for a beautiful winter meal!

DIRECTIONS:

  1. Preheat oven to 350F. Line a roasting pan with parchment paper.
  2. Brush off any debris from the FunGuy mushrooms with a damp cloth. Pop out the stems, chop, and transfer them to a large bowl. Thinly slice the mushroom caps and set them aside. Peel the carrot, onion, and garlic cloves. Dice the carrot and onion, mince 2 of the garlic cloves and add them to the bowl with the diced mushroom stems. Roughly chop the other garlic cloves and set them aside. Wash and cut the potatoes lengthwise and set aside as well. 
  3. Add the ground pork, bread crumbs, egg, coarse salt, and black pepper to the bowl and mix well using your hands to evenly distribute everything through out the meat. Lay a large sheet of plastic wrap on a cutting board and transfer the meat and mushroom mixture on top of it, pressing it out into a rectangle approximately 10x7inch and ½ inch thick in size. Place half of the mushroom slices down the edge closest to you in a single layer, and roll the meat up tightly to form a log shape. Pat the meat to help shape it before transferring it to the roasting pan, discarding the plastic wrap. 
  4. Whisk the mustard and orange juice in a small bowl and brush it over the top of the meat roll and top with a few slices of mushrooms. Place the potatoes and chopped garlic in the roasting pan around the meat roll and drizzle with the olive oil and a pinch of salt. Add two of the rosemary sprigs to the pan and remove the stem from the other rosemary sprig before adding it to the top of the meat roll. 
  5. Cook the pork and mushroom roll in the oven for 50 minutes to 1 hour. It’s ready when the internal temperature reaches 150F. Allow it to rest at least 5 minutes before slicing and serving. 

Have a Fun meal!