Meatloaf Peasant Wellington

Name: Meatloaf Peasant Wellington
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 8-10
Cuisine: French
Ingredients: 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

By Bea Long
@stardust4300

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

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

Rating:

★★★★★ 10 votes5

Comments:

58 Comments

Serves:

8-10

Prep:

20 Min

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

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
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How to Make Meatloaf Peasant Wellington

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.