Meatloaf is traditionally served with tomato sauce, and leftover meatloaf is great when put in sandwiches. This recipe is a bit fancier if you feel like a special meatloaf for dinner. It looks and tastes like a giant sausage roll! Photograph by Dean Wilmot / Bauersyndication.com.au.
- 25 g butter
- 1 onion, finely chopped
- 1 small can mushrooms in butter sauce
- 500 g mince
- 1/2 tsp salt and a sprinkling of ground pepper
- 1 cup soft white breadcrumbs
- 1 tbsp fresh herbs, chopped (i used parsley and rosemary)
- 1 packet of puff pastry
- 1 egg, beaten, to glaze
- Preheat oven to 220ºC. Heat butter in frying pan. Add onion and fry gently for 2 minutes.
- In a bowl, mix mushrooms, mince, salt and pepper and breadcrumbs. Shape into a roll.
- Roll out pastry into a rectangle on floured board. Pop the meatloaf at one end and roll up, like a large sausage roll. Secure the ends and press together. You may have to trim the pastry.
- Place on a greased tray seam-side down, brush with beaten egg and slash a few cuts in the top to let hot air escape.
- Bake for 35 to 40 minutes or until pastry is golden brown.