Meatloaf Peasant Wellington

Bea Long Recipe

By Bea Long stardust4300

Prep Time:
Cook Time:

This is for everyone who loves beef wellington and never could get the right doneness. I tried more than I care to count and finally I thought why not just make it with meatloaf? Sounded good at the time and actually turned out fantastic. I took it to work with me and it was a big hit so I have made it since. One of my fellow nurses "all night shift" said to me hey you should call this your peasant wellington and so it stuck. It is really easy and a make ahead dish. So try your favorite meatloaf recipe and add the puff pastry to make you look like a star!

Blue Ribbon Recipe

Notes from the Test Kitchen:
So pretty and so tasty! We love this spin on meatloaf... turns an everyday staple into a special occasion show-stopper.


2 lb
ground round beef 93/7% or choice
1 c
panko bread crumbs (plain)
1 can(s)
small 7 oz mushrooms (stems/pieces)
4 Tbsp
tomato paste (tube concentrated)
2 Tbsp
capers chopped (adds saltiness)
eggs slightly beaten
4 dash(es)
worcestershire sauce low sodium
salt and pepper to taste
1 pkg
puff pastry sheet, thawed
egg slightly beaten & 1 tbsp water

Directions Step-By-Step

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
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
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
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
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.

About this Recipe

Main Ingredient: Beef
Regional Style: French
Other Tag: For Kids

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Jan 27, 2015 - Bobby Webb shared this recipe with discussion group: "HOW'S YOUR WEATHER".
Jeff Hull jeffhull
Jan 30, 2014
delish!! used fresh mushrooms because I had no canned and used cresent rolls as pastry. Everyone in family lobved it. Thanks for sharing.
Bea L. BeachChic
Nov 7, 2013
Congrats on the blue ribbon, Bea. Yeah, yeah, I know I'm late but that's my life it seems.
Bea Long stardust4300
Nov 6, 2013
Thanks for all the comments. You can make your meatloaf any way that you like and make it a couple of days in advance if you want. I saw the post by Susan and as a retired nurse I can empathize with you so YES make it ahead. You don't really need to bake it an extra 30 minutes to just reheat it. It should not dry out as regular beef roast does because you are making a juicy meatloaf. I am glad that so many of you have liked my original recipe. Beef Wellington really gets to dry to re-heat. I am not a fan of it for that reason. Have a great week!!