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
-
Lamb mince 1 kg
-
Lamb Sausage Meat 200 g
-
Onions, diced 100 g
-
KNORR Garlic Puree 40 g
-
Puff pastry sheets 2 pc
Wholegrain Mustard Gravy
-
Water 600 ml
Preparation
-
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.
-
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.
-
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.
