Recipe may contain gluten, peanuts, tree nuts, milk and fish.
For a winning family dinner wrap meatloaf in golden puff pastry and cover in a rich mushroom gravy.
600g beef mince
1 small brown onion, grated
1/3 cup panko breadcrumbs
2 tbsp barbecue sauce
2 tbsp tomato sauce
1 tbsp Worcestershire sauce
2 tbsp chopped fresh flat-leaf parsley
2 1/2 tsp dried oregano
2 garlic cloves, crushed
2 eggs, lightly beaten
4 sheets frozen puff pastry, partially thawed
1 tsp sea salt flakes
Mashed potato, to serve
Buttered steamed peas, to serve
Red onion and mushroom gravy
1 small red onion, cut into thin wedges
200g button mushrooms, sliced
2 tbsp instant roast meat gravy granules
1 tbsp chopped fresh flat-leaf parsley
6 Method Steps
Step 1Place mince, brown onion, breadcrumbs, sauces, parsley, 2 teaspoons oregano, garlic and 1/2 the egg in a bowl. Season with salt and pepper. Mix well to combine.
Step 2Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
Step 3Cut each pastry sheet in half to form rectangles. Spoon 1/4 of the mince mixture onto the centre of 1 pastry rectangle in a log shape. Brush edges of pastry with a little egg. Place a piece of pastry over mince mixture to cover. Press edges of pastry together to secure. Place on prepared tray. Repeat with remaining pastry, mince mixture and egg. Brush wellingtons with egg and sprinkle with sea salt and remaining oregano. Season with pepper.
Step 4Bake for 25 to 30 minutes or until pastry is golden and puffed.
Step 5Meanwhile, make Red onion and mushroom gravy: Melt butter in a large frying pan over medium-high heat. Add onion and mushroom. Cook, stirring, for 10 minutes or until onion is softened. Add gravy granules and 2 cups water. Stir to combine. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until gravy thickens. Stir in parsley.
Step 6Serve wellingtons with gravy, mash and peas.