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Cooking
Spring Meatloaf with Wild Garlic and Sweet Potato Mash
· 4 servings
Filling
Cut the mushrooms into small cubes. I recommend prepping them this way in advance and freezing or canning them, so you can just tip them straight into the pan whenever you want to whip up a filling or another tasty dish.
Sauté
Melt a knob of butter in a pan. Add the shallot and diced mushrooms. Stir well 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 thicken with breadcrumbs as needed.
Shape the roll with filling
Flatten the ground meat mixture into a rectangle on your work surface. Place the mushroom filling in the centre, then carefully fold both edges over it. Shape it into a meatloaf roll and place it in a roasting pan. You can also make two smaller rolls if you prefer.
Bake
Pour a little water around the meatloaf (about 100 ml is enough) and bake in an oven preheated to 180°C. Bake for one hour. Then uncover and bake a little longer to crisp up the crust.
Sweet potato mash
Boil the potatoes and sweet potatoes – you can cook them together. Once soft, transfer them to a stand mixer bowl fitted with the whisk attachment. Add a knob of butter and some warm cream. Whip on high speed until you have a smooth, delicious mash.
Serving
Serve topped with fresh wild garlic leaves.