Meatloaf Wellington
Elevate classic comfort food with this stunning *Meatloaf Wellington* recipe, where savory ground beef and pork are seasoned to perfection and encased in flaky, golden puff pastry. This dish combines the hearty appeal of traditional meatloaf with the elegant presentation of a Wellington, making it a show-stopping centerpiece for family dinners or holiday gatherings. The filling is flavored with garlic, thyme, Worcestershire sauce, and Dijon mustard, while sautéed mushrooms add depth and richness. The pre-baked meatloaf ensures tender texture, and wrapping it in buttery puff pastry transforms it into a gourmet masterpiece. Pair it with roasted vegetables or a simple green salad for a complete meal that’s as irresistible as it is impressive. Perfect for entertaining or treating your loved ones to something special, this recipe guarantees a winning combination of flavor and flair.
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Recipe Information
Ingredients
- 1.5 pounds ground beef
- 0.5 pounds ground pork
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 0.5 cups breadcrumbs
- 0.25 cups milk
- 2 large eggs
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon thyme leaves
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 package puff pastry sheets, thawed
- 1 cup mushrooms, finely chopped
- 1 large egg, beaten (for egg wash)
- 1 tablespoon olive oil
- 1 tablespoon butter
Instructions
Preheat your oven to 375°F (190°C).
Heat a skillet over medium heat, add olive oil and butter, and sauté the onions, garlic, and mushrooms until softened and fragrant. Remove from heat and let cool.
In a large bowl, mix the ground beef, ground pork, breadcrumbs, milk, eggs, Worcestershire sauce, Dijon mustard, thyme, cooked onion-mushroom mixture, salt, and black pepper. Combine gently but thoroughly.
Shape the mixture into a loaf and place it on a baking sheet lined with parchment paper. Pre-bake the meatloaf in the oven for 25 minutes, then allow it to cool slightly.
Roll out the puff pastry on a lightly floured surface to ensure it will fully encase the meatloaf. Place the cooled meatloaf in the center of the pastry.
Brush the edges of the pastry with the beaten egg to act as glue. Wrap the pastry around the meatloaf, trimming any excess and sealing the seams tightly.
Place the wrapped meatloaf seam-side down on a parchment-lined baking sheet. Brush the entire surface with the remaining beaten egg.
Score the top of the pastry lightly with a sharp knife to create a decorative pattern (optional), being careful not to cut all the way through.
Bake the Meatloaf Wellington in the preheated oven for 30 minutes, or until the pastry is golden brown and flaky.
Allow the Wellington to rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 320.9 g | 411% | |
| Saturated Fat | 108.2 g | 541% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1213 mg | 404% | |
| Sodium | 5676 mg | 247% | |
| Total Carbohydrate | 175.2 g | 64% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 20.3 g | ||
| Protein | 203.7 g | 407% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 433 mg | 33% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 3225 mg | 69% | |
*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.
