Wellington meatloaf with roast potatoes

Wellington meatloaf with roast potatoes

Preparation time:
30 minutes

Cooking time:
35 minutes

Ingredients

Doses for 4 people

  • 1 Fiorani meatloaf
  • Sliced bacon 150 g
  • 1 Roll of shortcrust pastry, rectangular
  • 1 Egg yolk

For the mushroom cream

  • Mixed mushrooms 300 g
  • Oil
  • Garlic1 clove

Preparation

1

Prepare

Prepare the mushroom cream, browning a garlic clove in a little oil.
2

Clean

Clean and dice the mushrooms.
3

Blend

Fry the mushrooms in a pan with the oil, stirring often; when cooked, remove the garlic and blend with an immersion blender then set aside.
4

Cook

Cook the meatloaf at 180°C for 25 minutes, leave to cool and spread the mushroom cream over the whole surface.
5

Wrap

Wrap the meatloaf in the bacon slices and then in the shortcrust pastry, cut off the excess pastry and make stars with a pastry cutter to decorate the top.
6

Brush

Brush with the egg yolk and bake at 180 °C for 10/15 minutes, until the pastry is golden brown.
Remove from the oven and serve while still hot.

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