Beef Wellington Meatloaves

Step 1: Grease an 8 hole (1 cup) loaf tray.

Step 2: Process mushrooms in a food processor until finely chopped.

Step 3: 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.

Step 4: Preheat oven to 180C/160C fan forced.

Step 5: Combine mince, breadcrumbs and egg in a large bowl.

Step 6: Process onion, carrot, celery, garlic, parsley mustard and thyme in a food processor until finely chopped.

Step 7: Using hands squeeze excess liquid from vegetable mixture and then add to mince mixture, season and mix well.

Step 8: Spoon into prepared holes and level surfaces.

Step 9: Top meatloaves with mushroom paste.

Step 10: Cut pastry into 1cm wide strips.

Step 11: Lay a large piece of baking paper on a clean working surface.

Step 12: Weave strips to create a lattice and cut lattice 5cm larger than holes in pan.

Step 13: Place on top of each loaf, tucking in at sides.

Step 14: Brush with egg yolk.

Step 15: Bake for 45 minutes or until pastry is golden and meatloaf is cooked.

Step 16: Stand in pan for 10 minutes, drain of excess liquid.

Step 17: Serve 2 loaves per person.