Spring Meatloaf with Wild Garlic and Sweet Potato Mash
·Filling
Cut the mushrooms into small cubes. I'd recommend prepping them this way before freezing or preserving, so you can simply tip them out and they're ready to go straight into a stuffing or other tasty dish.
Sauté
Melt a knob of butter in a pan. Add the shallot and diced mushrooms. Stir and sauté together over medium heat. Season with salt and pepper.
Add the garlic
You can splash in a little water if needed. Sauté for about 10 to 15 minutes. Finally, stir in the finely chopped wild garlic and warm through for another minute.
Prepare the meat mixture
Put the ground meat into a large bowl. Add the egg, milk, salt and pepper. Finally, add the chopped wild garlic (25 leaves). Mix well and, if needed, bind with breadcrumbs.
Shape the loaf with filling
On your work surface, flatten the ground meat mixture into a patty. Place the mushroom filling in the centre, then carefully fold both edges over it. Shape it into a loaf and place it in a roasting pan. You can also form two smaller loaves if you prefer.
Bake
Add a splash of water to the roasting pan (about 1 dl is enough) and bake in an oven preheated to 180°C. Bake for an hour. Then uncover and let the crust finish browning.
Sweet potato mash
Cook the potatoes and sweet potatoes; you can boil them together. Once tender, transfer to a stand mixer bowl fitted with the whisk attachment. Add a knob of butter and warm cream. Whip on high speed into a luscious mash.
Serving
Serve with fresh wild garlic leaves.
