Meatloaf Wellington

Want to take your old-fashioned, tired meatloaf to new heights? Dress it up in a flaky, homemade pie crust! I promise you will never look at meatloaf in the same way again.

Have I told you how much I love meatloaf? Well, I do. I love it for dinner. I love it cold from the fridge at midnight nestled between two slices of bread with mayo, please. And I love it the next day made into a new-fangled kind of patty melt. Uh-huh, I said meatloaf patty melt. I’m in deep.

This version needs no bread. And rightfully so.

Encased in a buttery pie crust and baked to golden-brown perfection, sheer perfection, this is a meatloaf to put all others to shame. And one I fear may have ruined meatloaf for me. Forever.

I’m pretty sure all others are going to pale in comparison. Will I mind eating only this version for the rest of my life? No. Not one single gosh-darn bit.

Did I mention I love meatloaf?

Meatloaf Wellington

Rating: 51

Prep Time: 40 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 30 minutes

Yield: 6 servings

Meatloaf Wellington

Meatloaf dressed up wellington style in a flaky pastry crust!

INGREDIENTS:

Pastry:
2 cups (7 1/2 ounces) Pastry Flour or All-Purpose Flour (8 1/2 ounces)
1/2 to 1 teaspoon salt
3/4 cup butter, cut into 1/2 inch pieces
4 to 7 tablespoons tablespoons ice water
Meatloaf:
olive oil, for sauteing
1 yellow onion, diced
1/2 green bell pepper, diced
4 cloves, garlic, minced
1/4 cup ketchup or barbecue sauce
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon chile powder
1 teaspoon sea or kosher salt
1/4 teaspoon fresh black pepper
2 eggs, divided
1 + 1/4 pounds ground beef, 85% lean or ground turkey
1/3 cup seasoned bread crumbs
1/4 cup fresh parsley, chopped
brown gravy, for serving, optional

INSTRUCTIONS:

    Make the crust:
  1. In a large mixing bowl combine flour and salt.Use a pastry blender or two knives scissor fashion to cut half the butter into flour until it resembles cornmeal. Cut in the rest of the butter until the larges pieces are the size of a dime.
  2. Sprinkle ice water, one tablespoon at a time over flour mixture and use a fork to toss. Continue until the dough is moist enough to hole together, gather it into a ball and flatten into a disk.
  3. Wrap dough in saran wrap and rest in refrigerator for 30 minutes.
  4. While the pie is chilling put together the meatloaf:
  5. Heat 2 tablespoons oil in a medium skillet over medium-low heat. Add onion and bell pepper, saute until soft and onion is translucent. Add garlic, saute until fragrant. Add ketchup, tomato paste, Worcestershire, thyme, oregano, chile powder, salt and pepper. Mix well and cook over low heat 5 minutes. Remove from heat and allow to cool.
  6. In a large mixing bowl beat one egg, add ground beef, bread crumbs, parsley and the cooled off onion mixture. Combine well using a fork.
  7. Preheat oven to 400 degrees F. Roll out the pie crust on a rectangle of floured parchment paper cut to fit a large baking sheet. Roll crust out to 16×12 inches. About two inches one from one long edge add meatloaf mixture and form into a log.
  8. Gently roll up using parchment to help. The seam should be on the bottom. Carefully roll ends together or pinch together. Carefully transfer to baking sheet on the parchment paper and brush with a beaten egg. Sprinkle with sea salt.
  9. Bake at 400 degrees for 25 minutes, turn heat down to 375 F and bake for an additional 25 minutes. Internal temperature should reach 165 to 174 degrees F. Allow to rest for 5 minutes. Slice with a serrated knife and serve with brown gravy, ketchup or barbecue sauce.

Notes:

Pastry adapted from King Arthur Flour

Concept inspired by Kim@Stirring the Pot

http://www.cinnamonspiceandeverythingnice.com/meatloaf-wellington/

I’m linking this to the Hearth and Soul Hop hosted by Swathi of Zesty South Indian Kitchen.

Comments

  1. Alisa Wixom says

    I know I already commented on Twitter but I had to comment here too. This is a gem. Really really special and company worthy yet so homey and comforting. And I can’t believe you made the crust too! 

  2. Kelly says

    How incredibly fun!  I love beef wellington but admittedly don’t make it often since it is expensive and a production.  This sounds like a fun, weeknight friendly version.

  3. Juliana says

    What a great idea Reeni….a nice twist to the meatloaf or to the Wellington? Looks delicious.  Beautiful pictures as usual.  Hope you are having a fantastic week :-)

  4. Claudia says

    Wow!  What a fabulous idea.  My husband ‘s favorite is meatloaf, and this is over the top.  I usually love the left-overs in a sandwich, but there probably won’t be any from this.

  5. Raina says

    I am a huge meatloaf fan too, and putting a crust around it definitely sounds even better to me.  This looks awesome.  I am liking the idea of using leftovers for a patty melt too:)

Leave a Reply

Your email address will not be published. Required fields are marked *

CAPTCHA Image

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>