Bea Long Recipe

Meatloaf Peasant Wellington

By Bea Long stardust4300

Recipe Rating:
 10 Ratings
Prep Time:
Cook Time:
Cooking Method:

Bea's Story

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

  • Comments

  • 1-5 of 57
  • user
    Jan Nevejans SuppliesForMyKitchen - Nov 8, 2012
    This looks great Bea! :-) Can I post this on my site? I will obviously give you credit for it!^^
  • user
    Bea Long stardust4300 - Nov 12, 2012
    Sure Jan you are most welcome to, ENJOY!!
  • user
    Nancy J. Patrykus Finnjin - Nov 20, 2012
    This recipe looks so inviting!
    After the HOLIDAYS...
    and I wish you and yours a wonderful, BLESSED THANKSGIVING!
    I will try to bake this...a surprise for my next door neighbors!
    They are a yoiung couple, with a new baby boy.
    He works long hours, and she is attending classe at college!...WHEW!!
    Really have no ytime to cook..and eat out a lot.
    SOo I love to cook, and live alone....
    They are happy to receive any thing I cook or bake....I eat a portion ...and take the rest to them...
    I LUV them kids!
    I have never baked with PUFF PASTRY.
    (being an ole average farm cook!....LOL
    Is it hard do work with..???
    Hugs, Nancy.
    P.S Thanks for your JAP...E-mails....
    Here is my home E_MAIL:
    HUGS, Nancy......11/20/12- 5:30 am...Pacific time

    POSTED my new recipe..... TWINKIE, TWINKI, little star! & added news FLASH
  • user
    Kitchen Crew JustaPinch - Dec 4, 2012
    I tried this recipe and say it's Family Tested & Approved!
  • user
    Kitchen Crew JustaPinch - Dec 4, 2012
    I shared a photo of this recipe.
    View photo