Lamb Meatloaf Wellington with Wholegrain Mustard Gravy
This dish is a combination of meatloaf and traditional beef wellington to give a new twist to the popular classics.
Ingredients
Meatloaf Wellington
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Lamb mince 1 kg
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Lamb, sausage meat 200 g
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Onions, diced 100 g
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KNORR Garlic Puree 40 g
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Pastry, puff, sheets 2 x
Wholegrain Mustard Gravy
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Water 600 ml
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CONTINENTAL Professional Rich Brown Gravy 2 kg 60 g
Preparation
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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.
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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.
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Serving Suggestion
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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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