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.
Aged Care
Lamb
Other European
Ingredients per serve
Lamb Meatloaf Wellington with Wholegrain Mustard Gravy
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€15.03
Meatloaf Wellington
Lamb mince
/kg
1.0 kg
0%
Lamb Sausage Meat
/g
200.0 g
0%
Onions, diced
/g
100.0 g
0%
Garlic puree
/g
40.0 g
0%
Puff pastry sheets
/pc
2.0 pc
0%
Wholegrain Mustard Gravy
Water
/ml
600.0 ml
0%
CONTINENTAL Rich Brown Gravy Gluten Free 1.8kg
/g
60.0 g
0%
CONTINENTAL Cook Chill Stable
CONTINENTAL Gluten Free
Wholegrain Mustard
/g
50.0 g
0%
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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
-
Puff pastry sheets 2.0 pc
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.
-
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 as well.
