Meatloaf Peasant Wellington Recipes

MEATLOAF WELLINGTON

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a large skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes.
• Beat 1 egg in a large bowl until foamy. Add onion, ground beef, bread crumbs, Parmesan cheese, salt, pepper, and garlic; mix until combined. Mold mixture into a loaf on a baking sheet.
• Unroll crescent rolls and use to cover meatloaf completely, seaming seals and perforations so that no meat is visible.
• Whisk remaining egg and water in a small bowl to make egg wash. Brush egg wash over crust.
• Bake meatloaf in the preheated oven until crust is very dark and an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 45 minutes.

MEATLOAF WELLINGTON

Steps:

• Preheat oven to 375°.
• Grease a loaf pan.
• Combine egg and milk. Add bread crumbs, onion, celery, seasonings, beef, and pine nuts. Place into the loaf pan.
• Bake 1 hour and 15 minutes.
• Cool and remove from the pan.
• If you freeze allow it to thaw out completely before you continue on with the rest of the steps.
• Preheat oven to 400°.
• Let pastry stand out a room temperature for about 25 minutes. Form into a ball.
• Combine the mushrooms and cheese and spread on the top of the meat loaf.
• Roll out the pastry to about 18x12-inches. Wrap the meat loaf. Use the egg with 2 T water to seal the edges and to brush the top and sides of the loaf with.
• Place on an ungreased baking sheet and bake for 30-40 minutes.
• Let stand 10 minutes before carving.

MEAT LOAF WELLINGTON

Steps:

• In a bowl, combine 1/4 cup gravy, bread cubes, onion, egg and salt. Crumble beef over mixture and mix well., Press into a greased 9x5-in. loaf pan. Bake, uncovered, at 375° for 1 hour or until meat is no longer pink and a thermometer reads 160°., Remove loaf from pan; drain on paper towels. Place in a greased 13x9-in. baking pan. Unroll crescent dough; seal seams and perforations. Cover top and sides of meat loaf with dough; trim excess., Bake for 10-15 minutes or until pastry is golden brown. Heat the remaining gravy; serve with meat loaf.

MINCED BEEF WELLINGTON

Steps:

• Mix the beef with the ketchup, 3 eggs, seasoning and 100ml water in a table-top mixer for 5 mins - or squeeze and squelch with your hands in a bowl. Mix in the onions, half the garlic and herbs.
• Heat the oven to 200C/180C fan/gas 6. Press the meat into a sausage shape about 30cm x 10cm on a baking tray. Cook for 20 mins then remove and leave to cool.
• Heat the butter in a frying pan over a high heat, add the mushrooms and cook for 3 mins. Add remaining garlic and cook for a further 2 mins, pouring off the excess water from the mushrooms.
• Roll pastry into a rectangle large enough to wrap up the beef. Beat remaining egg with a little water and brush over pastry.
• Spread the mushroom mix into a meatloaf-size strip along the middle of the pastry. Sit the meat on top then cut pastry either side into strips from the meat outwards. Criss-cross these over the meat to enclose and tuck under ends. Brush with more egg, then place on a tray and cook for 40 mins, covering after 30 mins if going too brown.

MEATLOAF WELLINGTON

Steps:

• Heat oven to 350•.
• Mix meats together by hand in a large bowl.
• Add worcestershire sauce, eggs, cracker crumbs, ketchup, water and soup mix.
• Mix by hand and shape into a loaf in a greased, shallow baking dish.
• Drape the loaf with bacon strips.
• Bake 1 1/2 to 2 hours or until done.
• Cool 10 to 15 minutes.
• Separate 2 packages of crescent roll dough into 6 rectangles (2 crescent forms make 1 rectangle).
• Reserve the remaining 2 for decorating.
• Overlap the triangles on a large, lightly floured surface to make a large rectangle.
• Gently press together the seams and perforations.
• Place over meat loaf and mold to fit.
• Trim off excess dough.
• Use remaining rectangles to make a design for the top; cookie cutters work great, you can also make ropes and tie them into bows and such.
• Brush dough with egg white and return loaf to the oven for 15 to 20 minutes or until golden.
• Makes 6 to 8 servings.

MY MOM'S MEAT LOAF WELLINGTON

Steps:

• In a large bowl, beat 2 eggs, ketchup, seasoned salt, Worcestershire sauce, mustard and pepper. Crumble meat over mixture and mix well. Sprinkle with onion and bread crumbs; mix gently. Shape into two loaves, about 9x3 in., On a lightly floured surface, roll out each pastry sheet into an 18x16-in. rectangle. Invert meat loaves and place in center of each pastry; fold short sides of pastry over loaf. Fold long sides over loaf and pastry; seal seams. , Place, seam side down, on a rack in a 15x10x1-in. baking pan. Beat remaining egg; brush over pastry. Bake at 350° for 60-70 minutes or until no pink remains and a thermometer reads 160°. , Meanwhile, for sauce, in a small saucepan, melt butter. Whisk in flour until smooth. Stir in the consomme, tomato paste, thyme, rosemary, browning sauce if desired and cloves. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in wine or broth., In a small skillet, saute mushrooms in oil until tender. Serve the mushrooms and sauce with meat loaf slices.