Ham and Gruyère mummy meatloaf
Rolled meatloaf with ham and Gruyère under crisp pastry bandages.
Active time30 min
Cooking1 h
Total1 h 30 minResting : 5 min
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Ingredients
- 350 g Gruyère
- 100 g whole milk
- 2 eggs
- 90 g grated Parmesan
- 300 g pork sausage meat
- 250 g sliced cooked ham
- 600 g mixed ground beef and pork
- 280 g ready-rolled puff pastry
- 2 g fine salt
- 90 g white sandwich bread
Preparation
Heat oven to 200 °C. Crumble bread into milk and let it soak. Mix meats with soaked bread, eggs, Parmesan and salt. Grate Gruyère.
350 g Gruyère100 g whole milk2 eggs90 g grated Parmesan300 g pork sausage meat600 g mixed ground beef and pork2 g fine salt90 g white sandwich bread- oven
- mixing bowl
- grater
- spoon
Press meat into a rectangle between two sheets of baking paper. Remove the top sheet. Cover with ham and Gruyère, then roll using the paper. Remove the paper and halve the roll. Place on a lined baking tray.
250 g sliced cooked ham- baking paper
- baking tray
- knife
Cut pastry into strips about 1.5 cm wide. Cross them over the meatloaves like bandages. Loosely cover with foil and bake for 40 minutes.
280 g ready-rolled puff pastry- knife
- baking tray
- foil
- oven
Uncover and bake for about 10 minutes until golden and 75 °C in the centre.
- oven
- food thermometer
Rest for 5 minutes before slicing.
- knife
- chopping board
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration