Lamb Meatloaf Wellington with Wholegrain Mustard Gravy

Name: Lamb Meatloaf Wellington with Wholegrain Mustard Gravy
Yield: 10
Ingredients: 1.0kg Lamb mince; 200.0g Lamb, sausage meat; 100.0g Onions, diced; 40.0g Garlic puree; 2.0x Pastry, puff, sheets; 600.0ml Water; 60.0g CONTINENTAL Professional Rich Brown Gravy Gluten Free 1.8kg; 50.0g Wholegrain mustard

Lamb Meatloaf Wellington with Wholegrain Mustard Gravy – Recipe

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

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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
Pastry, puff, sheets 2.0 x

Wholegrain Mustard Gravy

Water 600.0 ml
CONTINENTAL Professional Rich Brown Gravy Gluten Free 1.8kg 60.0 g
CONTINENTAL Professional Rich Brown Gravy Gluten Free 1.8kg
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Countrywide

NAFDA

Superior Food Service

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Free Sample
Wholegrain mustard 50.0 g

Pies & Quiche

Lamb

Australian

Aged Care

Other European

Main Meals

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

...

Preparation

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.
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.