Meatloaf Wellington
"This is one of my specialties! I'm not a meatloaf fan, but this is to die for! I hope you enjoy. I usually make 2 loaves and freeze the second one for a later use, then thaw, wrap and cook."
photo by Caroline Cooks
- Ready In:
- 2hrs 45mins
- Ingredients:
- 15
- Yields:
-
1 loaf
- Serves:
- 6-8
ingredients
- 1 egg, beaten
- 1 cup celery, chopped
- 1⁄2 cup milk
- 3 slices white bread, crusts removed and torn into 1/4-inch pieces
- 3⁄4 cup onion, chopped
- 1 teaspoon poultry seasoning
- 2 teaspoons salt
- 1⁄4 teaspoon pepper
- 1 1⁄2 lbs ground beef
- 1⁄2 cup pine nuts, chopped
- 2 (10 ounce) packages frozen patty shell pastry dough, thawed
- 1⁄2 cup mushroom, slices and cooked (I cook in butter and garlic)
- 1 cup cheddar cheese, shredded
- 1 egg, beaten with
- 2 teaspoons water
directions
- Preheat oven to 375°.
- Grease a loaf pan.
- Combine egg and milk. Add bread crumbs, onion, celery, seasonings, beef, and pine nuts. Place into the loaf pan.
- Bake 1 hour and 15 minutes.
- Cool and remove from the pan.
- If you freeze allow it to thaw out completely before you continue on with the rest of the steps.
- Preheat oven to 400°.
- Let pastry stand out a room temperature for about 25 minutes. Form into a ball.
- Combine the mushrooms and cheese and spread on the top of the meat loaf.
- Roll out the pastry to about 18x12-inches. Wrap the meat loaf. Use the egg with 2 T water to seal the edges and to brush the top and sides of the loaf with.
- Place on an ungreased baking sheet and bake for 30-40 minutes.
- Let stand 10 minutes before carving.
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Reviews
-
This is one of my favorites.. but my family does not like the sage taste of the poultry seasoning. I have modified this recipe by making a flat 8"X13" 1/2" thick meatloaf on a cookie sheet then putting the pastry around it in a casserole dish. I may try different seasonings in the future... but I love the sage taste. -
I am extremely new to cooking. Today was my first time actually trying something more elaborate. This recipe made me look as if I am a great cook. A few friends happened to stop by and they are in awe of my abilities. I am so very grateful to you for posting this. This is fantastic and it turned out perfectly. I had a lot of extra meat and made little Wellingtonettes. They are cute...I did not want anyone to touch them but they were devoured as well. Thank you again! -
This was the first time My BF made any type of welligton and it came out great. The pastry sheets however did not form a ball and we had to just use each sheet as they were or else they would crumble but it still came out good. He said he will use his own meatloaf recipe that he made (will post up soon) that has a bit more flavor, but all in all this was a good wellington. -
I am a newbie to this pastry also. I placed 5 sheets on the bottom. Then another 5 sheets on top. The meatloaf & cermini mushrooms I cooked the day before. I served it with garlic mash potatoes & steamed green beans. The leftover meatloaf was served the next day for lunch with a salad. I allowed the meatloaf to cool 15min before cutting & used my bread knife for a cleaner cut. Dh loved it & gave it more the 5*'s. I will be making this often. Great recipe for "What am I going to do with another lb. of ground beef". Thank you Kzbhansen -
Karen, at my age--I hate to admit that I'm scared to death of puff pastry. (embarassed look) Wish my photo could do justice to this amazing recipe. WOW! Used turkey instead of beef and added some yellow pepper, red pepper, and green onion for color. REALLY ENJOYED this!! THX
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Tweaks
-
This is one of my favorites.. but my family does not like the sage taste of the poultry seasoning. I have modified this recipe by making a flat 8"X13" 1/2" thick meatloaf on a cookie sheet then putting the pastry around it in a casserole dish. I may try different seasonings in the future... but I love the sage taste. Like 1
-
Karen, at my age--I hate to admit that I'm scared to death of puff pastry. (embarassed look) Wish my photo could do justice to this amazing recipe. WOW! Used turkey instead of beef and added some yellow pepper, red pepper, and green onion for color. REALLY ENJOYED this!! THX
RECIPE SUBMITTED BY
My name is Karen. I love to cook. I collect cookbooks, my favorite being ones you can get from churches or schools that have peoples personal favorites in them. Whenever I visit out of state I try to find 1-2 of these
kinds of cookbooks.
My hobbies are painting, cross stitch, scrapbooking and spending time with my 3 children.
Megan 21 years old, Jeremy 16 Years old, and Clayton 8 years old.
People love my pizza Swirls. I love all foods. I love to try complicated recipes for fun and I make alot of my own breads. My kids love to help me cook I think its a great time to get to communicate with our kids especially when life can get so crazy with school and such, this is a great habit we have gotten into, cooking and chatting LOL.
We now have a smoothie night where we make an assortment of smoothies as a dessert, and on occasion we have had smoothies for dinner but that is a rare occasion. Its kids choice and they have fun on recipezaar because I have dedicated a cookbook just to smoothies. My daughter is getting creative in her smoothie endeavors and coming up with some incredible ideas!
In Jan 09 I was diagnosed with Breast Cancer and have just began the treatments
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*UPDATE* November 2009
I have finished my radiation and chemotherapy and am on the mend. Chemo
caused nerve damage in my leg so I am unable to walk without a cane and a brace but otherwise doing great!!!!!!!!
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