Meatloaf in Sour Cream Pastry
Indulge in the ultimate comfort food with this Meatloaf in Sour Cream Pastry, a gourmet twist on a classic favorite. Encased in a buttery, flaky sour cream pastry, this hearty meatloaf is a savory blend of ground beef and pork, studded with finely chopped onions, garlic, parsley, and subtle hints of Worcestershire sauce and ketchup for a depth of flavor. The pastry, made from scratch with cold butter and tangy sour cream, bakes to golden perfection, locking in the moist, tender texture of the meatloaf inside. Perfect for special occasions or a family dinner, this all-in-one centerpiece pairs beautifully with roasted vegetables or a crisp green salad. With its eye-catching presentation and soul-warming flavors, it’s a show-stopper dish that's as delicious as it is stunning.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 0.75 cup sour cream
- 0.5 teaspoon salt
- 1.5 pounds ground beef
- 0.5 pound ground pork
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 cup breadcrumbs
- 1 egg
- 0.25 cup milk
- 1 tablespoon Worcestershire sauce
- 0.25 cup ketchup
- 2 tablespoons parsley, chopped
- 0.5 teaspoon black pepper
- 1 batch egg wash (1 egg whisked with a tablespoon of water)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or grease it lightly.
In a large bowl, combine the flour and salt for the pastry. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Stir in the sour cream and mix until the dough comes together. Turn the dough out onto a floured surface and knead lightly. Form it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
While the dough is chilling, prepare the meatloaf filling. In a large bowl, combine the ground beef, ground pork, chopped onion, minced garlic, breadcrumbs, egg, milk, Worcestershire sauce, ketchup, parsley, salt, and black pepper. Mix until just combined. Avoid over-mixing to prevent the meatloaf from becoming dense.
Shape the meat mixture into a loaf on a parchment-lined surface. The loaf should be compact enough to fit inside the pastry, leaving room to seal the edges.
On a floured surface, roll out the chilled pastry dough into a large rectangle, about 1/4 inch thick. Ensure it is big enough to fully encase the meatloaf.
Place the meatloaf in the center of the pastry. Carefully wrap the dough around the meatloaf, pressing the edges to seal tightly. Trim any excess dough and reserve for decorative purposes if desired.
Transfer the wrapped meatloaf seam-side down onto the prepared baking sheet. Brush the entire surface with egg wash.
If desired, use the reserved pastry dough to cut out decorative shapes and place them on top of the wrapped meatloaf. Brush the decorations with more egg wash.
Bake in the preheated oven for 60 minutes, or until the internal temperature of the meatloaf reaches 160°F (71°C) and the pastry is golden brown.
Allow the meatloaf to rest for 10 minutes before slicing and serving. Enjoy this comforting dish with a side of roasted vegetables or a fresh green salad.
Nutrition Facts
Calories |
6045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 415.9 g | 533% | |
| Saturated Fat | 215.9 g | 1080% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 1676 mg | 559% | |
| Sodium | 4274 mg | 186% | |
| Total Carbohydrate | 357.8 g | 130% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 40.0 g | ||
| Protein | 230.6 g | 461% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 727 mg | 56% | |
| Iron | 35.5 mg | 197% | |
| Potassium | 2622 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
