Beef Wellington Meatloaves
May 31, 2016
"This was part of a feature in Recipe + magazine for 10 ways with meatloaf and the other 10 require 1 quantity of this recipe."
- Serving Size: 1 (486.4 g)
- Calories 1255.1
- Total Fat - 80.2 g
- Saturated Fat - 25.9 g
- Cholesterol - 241.2 mg
- Sodium - 1026.6 mg
- Total Carbohydrate - 75.8 g
- Dietary Fiber - 5.8 g
- Sugars - 8.9 g
- Protein - 57.8 g
- Calcium - 398.4 mg
- Iron - 9.8 mg
- Vitamin C - 17.7 mg
- Thiamin - 0.8 mg
Grease an 8 hole (1 cup) loaf tray.
Process mushrooms in a food processor until finely chopped.
Melt butter in a large frying pan over high heat and cook mushrooms for 5 minutes or until tender and then transfer to a heatproof bowl and add the spinach, cream cheese and nutmeg.
Preheat oven to 180C/160C fan forced.
Combine mince, breadcrumbs and egg in a large bowl.
Process onion, carrot, celery, garlic, parsley mustard and thyme in a food processor until finely chopped.
Using hands squeeze excess liquid from vegetable mixture and then add to mince mixture, season and mix well.
Spoon into prepared holes and level surfaces.
Top meatloaves with mushroom paste.
Cut pastry into 1cm wide strips.
Lay a large piece of baking paper on a clean working surface.
Weave strips to create a lattice and cut lattice 5cm larger than holes in pan.
Place on top of each loaf, tucking in at sides.
Brush with egg yolk.
Bake for 45 minutes or until pastry is golden and meatloaf is cooked.
Stand in pan for 10 minutes, drain of excess liquid.
Serve 2 loaves per person.
Tips & Variations
No special items needed.