Stuffed Meatloaf With Warn Potato Salad - cooking recipe
Ingredients
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2 tbsp oil
350 g carrots, peeled and sliced
350 g mushrooms, sliced
800 g minced beef
1 medium onion, diced finely
1 clove garlic, finely chopped
1 medium egg
1 None soda bread bun, diced and soaked in water
1 bunch parsley, chopped
1/2 bunch chervil, chopped
1 tsp mustard
1 tsp tomato paste
750 g waxy potatoes, washed
200 ml vegetable stock
3 tbsp white wine vinegar
1/2 tsp salt
100 g spring onions, finely sliced
1/2 bunch radishes, finely sliced
Preparation
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Preheat oven to 350\u00b0F. Meanwhile, heat 1 tbsp oil in a pan and sautee the carrots and mushrooms for about 4 minutes then set aside.
In a bowl, mix the ground beef, onion, garlic, egg, soaked bun, 2 tbsp chopped herbs, mustard and tomato paste. Season with salt and pepper. Lay a large piece of foil (16 x 16 inch) on the work surface and spread the meat mixture on it in a 12 x 12 inch square.
Spread the carrots and mushrooms in a line in the middle and roll the meat mixture over them, using the foil, to form a tube. Wrap the foil tightly at each end, place on a sheet pan and bake for 1 hour.
To make the potato salad, cook potatoes in boiling salted water for about 20 minutes, then drain and while still warm, cut into slices. Bring to a boil the stock, vinegar, 1/2 tsp salt and pepper then mix with the spring onions, radishes, 1 tbsp oil and boiled potatoes. Set aside and keep warm.
Remove the meatloaf from the oven and allow to cool slightly. Spread the remaining chopped herbs on a cutting board, remove the beef from the foil and roll in the herbs. Cut into slices and serve with the potato salad.
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