Meatball Wellington Recipes

MEATLOAF WELLINGTON

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a large skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes.
• Beat 1 egg in a large bowl until foamy. Add onion, ground beef, bread crumbs, Parmesan cheese, salt, pepper, and garlic; mix until combined. Mold mixture into a loaf on a baking sheet.
• Unroll crescent rolls and use to cover meatloaf completely, seaming seals and perforations so that no meat is visible.
• Whisk remaining egg and water in a small bowl to make egg wash. Brush egg wash over crust.
• Bake meatloaf in the preheated oven until crust is very dark and an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 45 minutes.

ITALIAN MEATBALL WELLINGTON

Steps:

• thaw out the filo dough, and remove from the package, open the plastic bag, and unroll the dough. Follow the directions on the package to work with it
• Layer your cheese, sauce, then meatballs, create another layer of cheese and sauce, then wrap with the filo dough. (on a baking sheet)
• Bake as directed, until golden brown.

MEAT LOAF WELLINGTON

Steps:

• In a bowl, combine 1/4 cup gravy, bread cubes, onion, egg and salt. Crumble beef over mixture and mix well., Press into a greased 9x5-in. loaf pan. Bake, uncovered, at 375° for 1 hour or until meat is no longer pink and a thermometer reads 160°., Remove loaf from pan; drain on paper towels. Place in a greased 13x9-in. baking pan. Unroll crescent dough; seal seams and perforations. Cover top and sides of meat loaf with dough; trim excess., Bake for 10-15 minutes or until pastry is golden brown. Heat the remaining gravy; serve with meat loaf.

MEATBALL WELLINGTON

Steps:

• 1. Thaw the pastry and meatballs (if frozen).
• 2. Cut pastry into four equal squares. Place shredded mozzarella in the center, followed by the meatball.
• 3. Fold up corners and other parts to make it a pastry ball. Brush egg wash over.
• 4. 400 degree oven for 25 minutes or until golden brown.
• Serve on a plate with warm marinara sauce. Sprinkle with parmesan cheese, parsley or sliced basil.