Stuffed Meatloaf With Warn Potato Salad

• 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

1. Preheat oven to 350u0b0F. Meanwhile, heat 1 tbsp oil in a pan and sautee the carrots and mushrooms for about 4 minutes then set aside.
2. 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.
3. 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.
4. 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.
5. 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.

oil, carrots, mushrooms, beef, onion, clove garlic, egg, bread, parsley, chervil, mustard, tomato, waxy potatoes, vegetable stock, white wine vinegar, salt, spring onions, radishes

Taken from recipes-plus.com/api/v2.0/recipes/17550 (may not work)