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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.

Lamb Meatloaf Wellington with Wholegrain Mustard Gravy – Recipe
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Meatloaf Wellington

  • Lamb mince 1.0 kg
  • Lamb Sausage Meat 200.0 g
  • Onions, diced 100.0 g
  • Garlic puree 40.0 g
  • Puff pastry sheets 2.0 pc

Wholegrain Mustard Gravy

Preparation

  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

  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 as well.