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Meatloaf wellingtons recipe
Meatloaf wellingtons recipe
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Prep Time:
35 minutes
Cook Time:
30 minutes
Total Time:
65 minutes
Elevate meatloaf by wrapping it in flaky puff pastry, smothered in savory mushroom gravy.
Ingredients:
  • 600g beef mince
  • 1 small brown onion, grated
  • 82.50 ml panko breadcrumbs
  • 45.20 gm barbecue sauce
  • 41.60 gm tomato sauce
  • 24.40 gm Worcestershire sauce
  • 40.00 ml chopped fresh flat-leaf parsley
  • 2 1/2 tsp dried oregano
  • 4 sheets frozen puff pastry, partially thawed
  • 2.40 gm sea salt flakes
  • Mashed potato, to serve
  • Buttered steamed peas, to serve
  • 50g butter
  • 1 small red onion, cut into thin wedges
  • 200g button mushrooms, sliced
  • 40.00 ml instant roast meat gravy granules
  • 20.00 ml chopped fresh flat-leaf parsley
Instructions:
  • Combine mince, brown onion, breadcrumbs, sauces, parsley, 2 teaspoons oregano, garlic, and half the egg in a bowl. Season generously with salt and pepper, then mix thoroughly.
  • Preheat your oven to 200C/180C fan-forced and prepare a large baking tray by lining it with baking paper.
  • Cut the pastry sheets in half to make rectangles. Spread 1/4 of the mince mixture down the center of one pastry rectangle in a log shape. Brush the edges of the pastry with egg. Place another piece of pastry over the mince to cover it, then press the edges together to seal. Transfer to the prepared tray. Repeat the process with the remaining pastry, mince mixture, and egg. Brush the wellingtons with egg, sprinkle with sea salt, remaining oregano, and season with pepper.
  • Bake until the pastry is golden and puffed, about 25-30 minutes.
  • To prepare the Red Onion and Mushroom Gravy, melt butter in a large frying pan over medium-high heat. Saute onion and mushroom for 10 minutes until onion is softened. Add gravy granules and 2 cups of water, stir and bring to a boil. Reduce heat and simmer for 5 minutes until gravy thickens. Finish by stirring in fresh parsley.
  • Serve the Wellingtons alongside a savory gravy, creamy mashed potatoes, and vibrant peas.

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