Meatloaf Peasant Wellington
|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)|
|2||eggs slightly beaten|
|4 dash(es)||worcestershire sauce low sodium|
|salt and pepper to taste|
|HOW TO DRESS UP MEATLOAF|
|1 pkg||puff pastry sheet, thawed|
|1||egg slightly beaten & 1 tbsp water|
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!
So pretty and so tasty! We love this spin on meatloaf... turns an everyday staple into a special occasion show-stopper.