Homemade Meatloaf with Mashed Potato

Prepare the stock. Thoroughly wash or peel the potatoes and cut them into rough chunks. Halve the leek lengthways, then cut into 10cm long pieces.

Transfer the mince to a bowl. Add the milk, panko, onion, nutmeg and half of the parsley, then season with salt and pepper. Knead into a firm ball.

Grease an oven dish with a small knob of butter. Transfer the mince to the oven dish and shape it into a meatloaf. Bake in the oven for 20 – 30 minutes (see Tip). 

Tip: if you're cooking for more than two people, the meatloaf may need more time. Keep an eye on it and bake longer as needed, topping with some small cubes of butter as preferred.

In the meantime, melt a knob of butter in a deep frying pan over medium-high heat and fry the leek for 3 – 4 minutes. Deglaze with the stock and cover with the lid, then allow to simmer gently for 15 minutes. In the meantime, boil plenty of water in a pot or saucepan and cook the potatoes for 12 – 15 minutes, covered. Drain and then mash the potatoes with the mustard, a knob of butter and a splash of milk. Season to taste with salt and pepper.