Meatloaf sarnie

By Max Halley
From Saturday Kitchen

Method

1. Prepare the Meatloaf:
   • Place the porcini mushrooms in a small bowl.
   • Add 100ml (3½fl oz) of water directly from the kettle.
   • Allow the mushrooms to soak for at least 20 minutes.
   • Drain the mushrooms over a muslin cloth, but keep the drained liquid.
   • Chop the soaked mushrooms into small pieces and set them aside.
2. Prepare the Bread Mixture:
   • Warm the milk in a small saucepan over low heat.
   • Add bread to the warm milk; it will quickly soak up the liquid.
   • Mash the bread into a pulp using a fork.
   • Remove the mixture from the heat and let it cool completely.
3. Combine the Meatloaf Ingredients:
   • In a large bowl, mix together:
     • Beef mince
     • Cooled bread mixture
     • Onion
     • Mortadella
     • Parmesan
     • Garlic
     • Egg yolk
     • 1 teaspoon salt
     • 10–12 grinds of black pepper
   • Knead the mixture thoroughly with your hands until everything is well combined.
   • Shape the meat mixture into a wide sausage shape that fits into the pot you’ll use for cooking.
4. Coat and Chill:
   • Slap the meatloaf all over to remove air bubbles (this helps prevent it from falling apart).
   • Roll the entire meatloaf in breadcrumbs until it’s completely coated.
   • Transfer the coated meatloaf to the fridge and chill for at least 4 hours until it sets.
5. Cook the Meatloaf:
   • On the day of serving, place a large, lidded pot over medium heat.
   • Add butter and oil to the pot.
   • When the butter foams, carefully add the meatloaf to the pan.
   • Brown the meatloaf all over.
   • Pour in wine and reduce it to half its original volume, basting occasionally.
6. Add Mushrooms and Tomatoes:
   • Reduce the heat to medium-low.
   • Add the chopped porcini mushrooms, chopped tomatoes, and their juice along with the filtered mushroom liquid.
   • Bring everything to a boil, stirring well and basting the meatloaf.
   • Cover and cook for 30 minutes, moving the loaf occasionally to prevent sticking.
   • After 30 minutes, adjust the lid slightly and cook for another 30 minutes, turning the meatloaf if possible and basting regularly.
   • Remove from heat and let the meatloaf rest in the pan for 5–10 minutes.
7. Serve:
   • Transfer the meatloaf to a chopping board and cut it into thick slices.
   • If the sauce in the pot is runny, reduce it over high heat until thickened.
   • Keep both the meatloaf and sauce aside for assembling sandwiches.
8. Make Pommes Purée (Mashed Potatoes):
   • Simmer potatoes in water with fine sea salt until soft (about 25 minutes).
   • Drain and peel the potatoes.
   • Put them through a ricer using the finest disc.
   • Dry the potatoes slightly in a dry pan over medium heat.
   • Beat in butter until fully incorporated.
   • Heat milk and beat it into the potatoes gradually.
   • Season the mashed potatoes with salt and pepper.
9. Prepare Pickled Carrots:
   • Sterilize a 1-litre jar (preheat it in the oven at 200°C/180°C Fan/Gas 6).
   • Wash the jar, lid, and rubber ring in hot soapy water.
   • Dry them and reassemble the jar without touching the inside.
   • Make the pickling liquor by combining vinegar, sugar, and water in a saucepan.
   • Fill the sterilized jar with carrots, ensuring your hands don’t touch the inside.
   • Pour the cooled pickling liquor over the carrots until they are completely covered.
   • Seal the jar and store it in a cool, dark place (like the fridge) for at least 3 hours. The pickled carrots will keep submerged for up to a month as long as you don’t put dirty fingers inside the jar!.
10. Assemble Your Sandwich:
    • If you’re using leftover meatloaf:
      • Preheat the oven to 90°C (110°C Fan/Gas 1).
      • Place the thick meatloaf slices on a baking tray.
      • Slather them with the leftover sauce.
      • Bake in the oven for 10 minutes or until piping hot.
    • Heat up the pommes purée in a saucepan over medium heat.
    • Drain some of the pickled carrots.
    • Slice open your ciabatta.
    • Slather the inside (both top and bottom) of the ciabatta with the pommes purée.
    • Lay the warm meatloaf slices on top of the mashed potatoes.
    • Cover with any extra sauce from the tray.
    • Add a generous handful of pickled carrots on top of the saucy meatloaf.
    • Sprinkle with parsley.
    • Put the lid on the sandwich and enjoy!