Ingredients
Meatloaf Wellington
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Lamb mince 1.0 kg
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Lamb, sausage meat 200.0 g
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Onions, diced 100.0 g
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Garlic puree 40.0 g
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Pastry, puff, sheets 2.0 x
Wholegrain Mustard Gravy
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Water 600.0 ml
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Wholegrain mustard 50.0 g
Preparation
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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.
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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.
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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.