Ingredients per serve


Meatloaf Wellington

  • Lamb mince 1.0 kg
  • Lamb, sausage meat 200.0 g
  • Onions, diced 100.0 g
  • Garlic puree 40.0 g
  • Pastry, puff, sheets 2.0 x

Wholegrain Mustard Gravy

This dish is a combination of meatloaf and traditional beef wellington to give a new twist to the popular classics.



  1. Meatloaf Wellington

    • Combine the lamb and sausage mince together with onions and 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 160 degree Celsius 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 wholegrain mustard and set aside for use.
  3. Serving Suggestion

    • Serve with an extra pinch of wholegrain mustard, steamed carrots and zucchini.
    • Tip – This recipe can be adapted to make individual Lamb Wellingtons also.