Taste of Home Meatloaf Wellington
Elevate classic comfort food with this irresistible *Taste of Home Meatloaf Wellington*, a showstopping dish that wraps hearty ground beef and pork meatloaf in a flaky, golden puff pastry shell. Infused with savory flavors from Worcestershire sauce, garlic, and onion, the tender meatloaf is paired with a rich, earthy mushroom and shallot duxelles for an added layer of sophistication. Perfect for special occasions or an indulgent weeknight meal, this recipe combines the rustic charm of traditional meatloaf with the elegance of a Beef Wellington. With minimal prep time and a stunning presentation, it’s an easy crowd-pleaser that’s as delicious as it is impressive. Serve with your favorite seasonal vegetables or a crisp side salad for a meal that’s both comforting and refined.
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Recipe Information
Ingredients
- 1.5 pounds Ground beef
- 0.5 pounds Ground pork
- 1 cup Bread crumbs
- 0.5 cup Whole milk
- 1 large Egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 cup Mushrooms, finely chopped
- 1 medium Shallot, finely diced
- 1 teaspoon Dijon mustard
- 1 Puff pastry sheet
- 1 large Egg, beaten (for egg wash)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine ground beef, ground pork, bread crumbs, milk, egg, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Mix until well combined, but do not overwork the meat mixture.
Shape the meat mixture into a loaf about 8 inches long and 4 inches wide on a parchment-lined baking sheet. Bake for 25 minutes. Remove from the oven and let it cool slightly. Drain any excess grease.
While the meatloaf cools, heat olive oil in a skillet over medium heat. Add mushrooms and shallot and cook until soft and golden, about 5-7 minutes. Stir in Dijon mustard. Remove from heat and cool to room temperature.
Once the meatloaf and mushroom mixture have cooled, lay out the puff pastry sheet on a floured surface. Spread the cooled mushroom mixture evenly on the center of the puff pastry.
Place the meatloaf in the center of the puff pastry on top of the mushroom layer. Fold the puff pastry over the meatloaf, sealing the edges. Trim excess pastry if needed to avoid overlapping too much.
Transfer the wrapped meatloaf seam-side down to the prepared baking sheet. Brush the entire surface of the pastry with the beaten egg for a beautiful golden finish.
Bake in the preheated oven for 25 minutes, or until the pastry is golden brown and puffed. Let rest for 10 minutes before slicing.
Slice and serve warm. Enjoy your impressive Meatloaf Wellington!
Nutrition Facts
Calories |
3352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.1 g | 287% | |
| Saturated Fat | 79.9 g | 400% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1076 mg | 359% | |
| Sodium | 4531 mg | 197% | |
| Total Carbohydrate | 124.6 g | 45% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 23.5 g | ||
| Protein | 214.9 g | 430% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 574 mg | 44% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 3054 mg | 65% | |
*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.
