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Meatloaf Wellington

  • Lamb mince 1 kg
  • Lamb, sausage meat 200 g
  • Onions, diced 100 g
  • KNORR Garlic Puree 40 g
  • Pastry, puff, sheets 2 x

Wholegrain Mustard Gravy

  1. Meatloaf Wellington

    • Combine the lamb and sausage mince together with onions and KNORR Garlic Puree. Form into a large sausage.
    • Lay the pastry flat, place meat into the centre and wrap the pastry around so it resembles a large sausage roll.
    • Place in the oven at 160C and bake for 45 minutes or until cooked in the centre.
    • Remove and keep hot.
  2. Wholegrain Mustard Gravy

    • Heat water in a large pot and add CONTINENTAL Rich Brown Gravy, whisk until it thickens.
    • Add COLMAN’S Wholegrain Mustard and set aside for use.
  3. Serving Suggestion

    • Serve with an extra pinch of Colman’s Wholegrain Mustard, steamed carrots and zucchini.

    Tip – This recipe can be adapted to make individual Lamb Wellingtons also.

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