Savory Salmon-Stuffed Beef Meatloaf with Balsamic-Glazed Carrots and Garlic-Chive Mash

Preheat your oven to 375°F (190°C). Prepare a large rimmed baking sheet by lining it with parchment paper.

Peel 2 lbs of Russet potatoes and cut them into 1-inch cubes. Peel 4 garlic cloves. Place the potatoes and the 4 whole garlic cloves in a large pot of cold water with a pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes until fork-tender.

While potatoes boil, prepare the fresh breadcrumbs. Tear 2 slices of white bread into small pieces and pulse in a food processor until fine crumbs form. Finely dice 1 medium yellow onion and mince the remaining 2 garlic cloves.

Prepare the salmon stuffing: Remove the skin from the 8 oz salmon fillet and cut the raw flesh into 1/2-inch cubes. Season lightly with salt and pepper and set aside.

In a large mixing bowl, combine 1.5 lbs ground beef, the fresh breadcrumbs, diced onion, minced garlic, 1 large egg, 2 tbsp Worcestershire sauce, 1 tsp salt, and 1/2 tsp black pepper. Mix gently by hand until just combined; do not overwork the meat.

On the prepared baking sheet, form half of the beef mixture into a 4x8 inch rectangle. Create a shallow well down the center and place the salmon cubes inside. Top with the remaining beef mixture, pressing the edges firmly to seal the salmon completely inside the loaf.

In a small bowl, whisk together 0.5 cup ketchup and 2 tbsp brown sugar. Brush only half of this glaze over the top and sides of the meatloaf. Place the meatloaf in the oven and bake for 20 minutes.

Prepare the carrots: Peel 1 lb of carrots and slice them diagonally into 1/2-inch thick rounds. In a bowl, toss the carrots with 1 tbsp olive oil, salt, and pepper. After the meatloaf has cooked for 20 minutes, pull the tray out and spread the carrots in a single layer around the meatloaf. Return the tray to the oven for another 15 minutes.

In a small bowl, whisk 3 tbsp balsamic vinegar and 1 tbsp honey. After the 15 minutes are up, drizzle the balsamic mixture over the carrots and brush the remaining ketchup glaze over the meatloaf. Bake everything for a final 10-15 minutes until the internal temperature of the meatloaf reaches 160°F (71°C) and the carrots are tender and caramelized.

While the meatloaf finishes, drain the potatoes and boiled garlic. Return them to the pot and mash thoroughly. Stir in 4 tbsp unsalted butter and 0.5 cup whole milk until creamy. Finely chop 0.25 cup fresh chives and fold them into the mash. Season with salt and pepper to taste.

Remove the meatloaf from the oven and let it rest for 5-10 minutes before slicing. This ensures the juices redistribute and the salmon center stays intact.

Serve thick slices of the salmon-stuffed meatloaf alongside the balsamic-glazed carrots and a generous scoop of garlic-chive mash.