Meatloaf with Garlic and Potato Salad

Meatloaf salad, made with a four leaf salad of chard, rocket, spinach, and purple lettuce, spring onion (optional), drizzled with olive oil,

Garlic was finely chopped and crushed, and added to two dessert spoonfuls of mayonnaise. Cubes of boiled potato were added to the mayonnaise, with a little salt.

The meatloaf was made using pork sausage meat, oats, cornmeal, diced leek and herbs (rosemary in this case, but sage is also a good choice).

The ingredients were mixed initially by hand in a large pyrex bowl, until the vegetables and meat were thoroughly mixed together. I also added a little sunflower oil, and one large egg.

The mixing can take up to ten minutes. I added a little salt and the rosemary during this process.

After that I continued the mixing process using a medium sized wooden spoon for another seven minutes or so.

Then the mix was decanted into a silicon bread tin, patted down and textured with a fork. Cooked for one hour at 190 deg C on the middle shelf of the oven (check progress occasionally). The meatloaf will shrink a little during the cooking process, so there is no problem getting the loaf out of the tin in one piece after it has cooled.