Swedish Meatloaf In Pastry Recipes

PASTRY COVERED MEATLOAF RECIPE - (4.1/5)

Steps:

• In a large bowl combine, beef, bread crumbs, egg, onion salt, pepper and oregano. Stir in 1/2 of the tomatoe sauce; set aside. Cut 2 pieces of waxed paper 15" long. Unroll crescent roll dough and don't separate. Lay end to end on top of waxed paper and place second piece of wax paper on top. Now take rolling pin and roll the dough out till it's half the thickness that it was originally. Place the meat mixture in center and spread out over the dough. Sprinkle meat with cheese, bell peppers, mushrooms and top with remaining tomatoe sauce. Rollup the meat jelly roll fashion starting at the narrow end. Use the wax paper to help. * Place seam side down on a 9 1/4x 5 1/2 x 2 3/4 bread pan. Bake @ 375* for 30 minutes. Drain off any excess fat that accumulates; return to oven for 30 more minutes.

SWEDISH MEATLOAF

Steps:

• in a large bowl, combine and mix thouroughly 1/2 cup of the soup (reserve rest), beef, breadcrumbs, egg, onion, salt and nutmeg.
• shape mixture firmly into an 8x4 inch loaf and place in a shallow baking pan.
• (i use a meatloaf pan) bake at 375 F for 1 hr and 15 min in small saucepan, combine remaining soup and sour cream.
• heat until warmed through.
• serve over meatloaf (as gravy).

SWEDISH MEATLOAF IN PASTRY

Steps:

• Grease the bottom of a 15 1/2 x 10 1/2-inch jellyroll pan with butter.
• Pastry:.
• It is easiest to make this pastry in a food processor. In a small bowl, mix egg and sour cream. In the food processor, pulse the flour and salt until mixed. Add butter; process 15 seconds, until it has the consistency of coarse meal.
• With processor running, add egg mixture; process just until dough comes together. If you don't have a food processor, chill a large bowl, mix the flour and salt in the bowl, then cut in butter with a pastry blender or two forks. Stir in egg mixture just until you can form the dough into a ball. Wrap dough in waxed paper; refrigerate for 1 hour.
• Divide dough in half. Roll each half into a 14 x 6-inch rectangle. Place one rectangle in prepared pan; set pan and remaining pastry aside.
• Filling:.
• Heat oven to 375°F Melt butter in a large skillet. Add mushrooms; cook over medium heat for 6 minutes or until slightly colored.
• Add ground meat; cook until browned and until liquid in pan cooks away. Place meat mixture in a large bowl. Add onions, parsley, cheese and milk; mix well.
• Gather mixture into a ball; place onto dough rectangle in pan. Using your hands, press meat into a narrow loaf shape. Brush edges of dough with egg-milk mixture. Place the second dough rectangle over the meat. Using a fork, press the dough edges together to seal. Brush top of pastry with egg-milk mixture. Prick top with a fork in several places. Bake 45 minutes, until golden brown.
• Serve with sour cream on the side.

PANTRY MEATLOAF

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Roll toast with a rolling pin until crumbled; place in a large bowl. Add turkey, condensed soup, eggs, soup mix, Worcestershire sauce, salt, and pepper. Mix with your hands until well combined. Transfer mixture to a loaf pan and top with ketchup.
• Bake in the preheated oven until meatloaf is cooked through and no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

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.