Meatloaf Wellington Recipes

MEATLOAF PEASANT WELLINGTON

Steps:

• 1. mix all the ingredients above gently so as not to dry out the meat and place in loaf pan with removable bottom if you have one
• 2. bake at 350 degrees for about 45-50 minutes the juices on top will be clear and you will know that the meatloaf is done
• 3. remove puff pastry and let it warm up if you take it out of the freezer the night before and put it in the fridge it is ready when you are remove meatloaf from oven and let cool down while you lightly roll the puff pastry out not much bigger than it is already about 2 inches
• 4. place meatloaf on pastry, top down and fold like a present with the seam side down, cut extra little leaves or what design you want out of the other pastry to place on top and sides of pastry just to decorate and I always cook 10 extra leaves to place on each slice also
• 5. turn pastry over and brush with the egg wash then place your little cutouts all over it and bake 25-30 minutes until golden brown, remove and serve with your favorite veggie, my kids use to bring the leftovers out for breakfast or to snack on watching TV.

MEATLOAF WELLINGTON

Steps:

• In a bowl, beat 2 eggs, ketchup, seasoned salt, Worcestershire sauce, mustard and pepper.
• Crumble beef over and mix well.
• Sprinkle with onion and bread crumbs; mix gently.
• Shape into two loaves, about 9-inches x 3-inches.
• On a lightly floured surface, roll out each pastry sheet into an 18-inch x 16-inch rectangle.
• Invert meat loaves and place in center of each pastry; fold short sides of pastry over loaf. Fold long sides over loaf and.
• pastry seal seams.
• Place, seam side down, on a rack in a 15-inch x 10-inch x 1-inch baking pan.
• Beat remaining egg; brush over pastry.
• Bake at 350°F for 60 to 70 minutes.
• Meanwhile, for sauce, melt butter in a saucepan.
• Whisk in flour until smooth.
• Stir in the consomme, tomato paste, thyme, rosemary, browning sauce, if desired and cloves.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Stir in wine or broth.
• In a skillet, saute mushrooms in oil until tender.
• Serve the mushrooms and sauce over meat loaf slices.

MEATLOAF WELLINGTON WITH MADEIRA SAUCE

Steps:

• In a bowl, beat 2 eggs, ketchup, season salt, Worcestershire, mustard and pepper.
• Crumble meat over mixture and mix well.
• Sprinkle with onion and bread crumbs; mix gently.
• Shape into two loaves, about 9 in x 3 inches.
• On a lightly floured surface, roll out each pastry sheet into an 18in x 16in rectangle.
• Invert meat loaves and place in center of each pastry; fold short sides of pastry over loaf.
• Fold long sides over loaf and pastry seal seams.
• Place, seam side down, on a rack in a large baking pan.
• Beat remaining egg; brush over pastry.
• Bake at 350 degrees for 60 to 70 minutes or until a meat thermometer reads 160-170 degrees.
• Meanwhile, for sauce, melt butter in saucepan.
• Whisk in flour until smooth.
• Stir in the consommé, tomato paste, thyme rosemary browning sauce and cloves.
• Bring to a boil;cook and stir for 2 minutes or until thickened.
• Stir in wine.
• In a skillet, sauté mushrooms in oil until tender.
• Serve the mushrooms and sauce over meatloaf slices.

MEATLOAF WELLINGTON

Steps:

• Heat oven to 350•.
• Mix meats together by hand in a large bowl.
• Add worcestershire sauce, eggs, cracker crumbs, ketchup, water and soup mix.
• Mix by hand and shape into a loaf in a greased, shallow baking dish.
• Drape the loaf with bacon strips.
• Bake 1 1/2 to 2 hours or until done.
• Cool 10 to 15 minutes.
• Separate 2 packages of crescent roll dough into 6 rectangles (2 crescent forms make 1 rectangle).
• Reserve the remaining 2 for decorating.
• Overlap the triangles on a large, lightly floured surface to make a large rectangle.
• Gently press together the seams and perforations.
• Place over meat loaf and mold to fit.
• Trim off excess dough.
• Use remaining rectangles to make a design for the top; cookie cutters work great, you can also make ropes and tie them into bows and such.
• Brush dough with egg white and return loaf to the oven for 15 to 20 minutes or until golden.
• Makes 6 to 8 servings.

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.

MEATLOAF WELLINGTON

Steps:

• 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.

TASTE OF HOME'S RESTAURANT MEATLOAF WELLINGTON

Steps:

• 1. Pre-heat oven to 350º.
• 2. In bowl, combine one of the eggs, ketchup, seasoned salt, Worcestershire sauce, dry mustard and pepper. Mix well.
• 3. Crumble meat over the above mixture and mix very well. Sprinkle onion and bread crumbs over meat; mix gently. Shape into loaf about 9-inches by 3-inches. Spread chopped, sauteed mushrooms over top of meat loaf; gently press into meat.
• 4. On lightly floured surface, roll out pastry sheet to a rectangle about 18-inches by 16-inches.
• 5. Invert meat loaf in center of pastry - be careful to not lose mushrooms. Fold short ends of pastry over loaf. Fold long sides of pastry over loaf; press seams to seal.
• 6. Place seam side down on a metal rack placed inside a 15-inch by 10-inch baking pan. Beat remaining egg and brush onto pastry.
• 7. Bake at 350º for 60 - 70 minutes, or until a meat thermometer inserted through pastry into meat reads 160º to 170º.
• 8. While meat loaf is cooking, make Madeira sauce.
• 9. Melt butter in a saucepan. Whisk in flour until smooth. Stir in consomme, tomato paste, thyme, rosemary, browning sauce, and cloves. Bring to a boil; cook and stir for two minutes or until thickened. Stir in Madeira wine. Serve with the Meatloaf Wellington.

MEATLOAF WELLINGTON

Steps:

• Heat oven to 350°F.
• Mix all the ingredients together and put in a meatloaf pan. Bake for 1 hour or until done.
• Let cool for 10 minutes or so then dump out onto a plate or cookie sheet. Wrap a towel around it to drain excess grease off.
• Once done wrap crescent rolls around meatloaf and place back in oven on a 13x9-inch baking pan.
• Bake in oven for 15 minutes. Pour rest of gravy over top and serve. Enjoy! (I let everyone put their own gravy on it).

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.