Making meatloaf

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.

  • 10 mins preparation
  • 45 mins cooking
  • Serves 4
  • Print


Making meatloaf
  • 25 gram butter
  • 1 onion, finely chopped
  • 1 small can mushrooms in butter sauce
  • 500 gram mince
  • 1/2 teaspoon salt and a sprinkling of ground pepper
  • 1 cup soft white breadcrumbs
  • 1 tablespoon fresh herbs, chopped (i used parsley and rosemary)
  • 1 packet of puff pastry
  • 1 egg, beaten, to glaze


  • 1
    Preheat oven to 220ºC. Heat butter in frying pan. Add onion and fry gently for 2 minutes.
  • 2
    In a bowl, mix mushrooms, mince, salt and pepper and breadcrumbs. Shape into a roll.
  • 3
    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.
  • 4
    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.
  • 5
    Bake for 35 to 40 minutes or until pastry is golden brown.

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