Max Halley served up a tasty meatloaf sandwich with mash potato puree and pickled carrots on Saturday Kitchen.<\/p>\n
The ingredients for the meatloaf are: 25g dried porcini mushrooms, 3 tbsp full-fat milk, 1 slice white bread, crusts removed, 500g good-quality beef mince, 1 tbsp onion, very finely chopped, 50g mortadella, prosciutto or pancetta, chopped, 100g freshly grated parmesan, 1 garlic clove, finely chopped, 1 large free-range egg yolk, 150g fine, dried plain breadcrumbs, 15g unsalted butter, 2 tbsp extra virgin olive oil, 100ml white wine, 400g tin plum tomatoes, chopped, salt and freshly ground black pepper.<\/p>\n
For the pommes pur\u00e9e: 500g potatoes, scrubbed and unpeeled, 125g butter, cubed and chilled, 125ml full-fat milk, salt and freshly ground black pepper.<\/p>\n
For the pickled carrots (1 litre jar): 750ml white wine vinegar or cider vinegar, 460g caster sugar and 700g carrots, julienned.<\/p>\n
For the sandwich: 12 thick leftover meatloaf slices, plus a nice bit of the sauce, 8 tbsp pommes puree, handful pickled carrots, 4 mini ciabattas and 2 tbsp finely chopped fresh flatleaf parsley.<\/p>\n