Wellington Meatloaf Recipe

New Zealand Favorites

1. 1

   Prep and aromatics

   Preheat the oven to 190°C (375°F). In a heavy skillet, heat the olive oil and sauté the diced onion, carrot, and celery until softened and lightly caramelized. Set aside to cool slightly.

2. 2

   Make meat mixture

   In a large bowl, combine the ground beef and ground pork. Add the sautéed vegetables, the egg, breadcrumbs, salt, and black pepper. Gently mix until just combined.

3. 3

   Flavor boost

   Stir in the spicy tomato chutney, then fold in half of the shredded cheddar cheese and half of the fried onions into the meat mixture.

4. 4

   Form loaf

   Shape the mixture into a tight loaf on a lined baking sheet or into a loaf pan. If using pastry, place the loaf on the sheet ready for wrapping.

5. 5

   Wrap with pastry

   Roll out the puff pastry sheet to a size large enough to wrap around the loaf. Drape the pastry over the loaf, seal the edges with a touch of water, and brush the surface with beaten egg to set a glossy finish.

6. 6

   Bake loaf

   Bake in the preheated oven for 60–70 minutes, until the pastry is golden and the internal temperature of the loaf reaches about 71°C (160°F). If the pastry browns too quickly, cover loosely with foil.

7. 7

   Make mash

   Meanwhile, peel and dice the sweet potatoes. Boil or steam until tender, then drain. Mash with butter and milk until smooth. Season to taste with salt and a crack of black pepper.

8. 8

   Finish and serve

   Let the Wellington meatloaf rest 10 minutes before slicing. Serve with the sweet potato mash on the side, and scatter the remaining fried onions over the top or serve cheddar on the side if desired.