Stuffed Meatloaf With Warn Potato Salad - cooking recipe

Ingredients
    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
    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.

Leave a comment