I stole this recipe for Meatloaf Wellington from thefreshmarket.com. This recipe is easy to make but fancy enough for a holiday meal! Ground beef, milk, onion, bread crumbs, cheese, spices and an egg are mixed together. Then the mixture is formed into meatloaves. Next puff pastry is rolled out and cut into squares. One meatloaf is placed in the center of each square and folded up around the meatloaf. The puffy pastry bundles are placed on a baking sheet and cooked until golden. A homemade mushroom gravy is made with beef consommé, tomato paste, broth and sautéed mushrooms. Then the gravy is served over the cooked wellingtons. This recipe is my favorite way to make meatloaf.
In a large mixing bowl, add 1 ½ lbs ground beef, 1 cup milk, ¾ cup onion, ¾ cup bread crumbs, ⅓ cup grated Parmesan cheese and 1 egg.
Then mix until incorporated. Divide meatloaf mixture in half, then shape into four equal portions. Shape each loaf, about 2 to 3 inches long and set aside.
Working with one sheet of pastry at a time, roll the pastry to 14×20 inches. Slice into 4 rectangles. Brush edges of pastry with the egg wash.
Next place a portion of meatloaf into the center of the rectangle.
Fold the pastry up over the ends then fold the remaining sides over the meatloaf to cover.
Place the wrapped meatloaf seam side down on the parchment paper. Repeat to make 8 total meatloaf servings. Brush the tops with egg wash.
Bake at 425 F for 15 to 20 minutes or until the puff pastry is golden brown.
Then start the sauce by sautéing 2 cups sliced fresh mushrooms in butter. Cook until tender and set aside.
Next melt ¼ cup butter. Whisk in 5 tbsp flour until smooth.
Stir in 2 cups condensed beef consommé, 1 tbsp tomato paste, ¼ tsp dried thyme, ¼ tsp dried rosemary, ¼ tsp dried browning sauce if desired and a dash of cloves.
Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in ½ cup Madeira wine or beef broth. Then return the mushrooms to the skillet.
Place the cooked beef wellington onto a plate.
Serve with the delicious mushroom gravy.
If you liked this recipe for Meatloaf Wellington then you can also try Honey BBQ Meatloaf, Meatloaf Italiano, Slow Cooker Beef Tips with Mushrooms or Epic Chunky Beef and Mushroom Pie.
Meatloaf Wellington
Ingredients
- 1 package frozen puff pastry
- ¾ cup onion
- 2 eggs divided
- 1 tsp salt
- 2 sprigs thyme
- 1 ½ lbs ground beef
- ¾ cup Italian bread crumbs
- 1 tbsp butter
- ½ tsp ground beef
- 1 cup milk
- ⅓ cup grated Parmesan cheese
Maderia Sauce
- ¼ cup butter cubed
- 5 tbsp flour
- 2 cups condensed beef consommé undiluted
- 1 tbsp tomato paste
- ¼ tsp dried thyme
- ¼ tsp dried rosemary crushed
- ¼ tsp browning sauce optional
- Dash cloves
- ½ cup Madeira wine or beef broth
- 2 cups sliced fresh mushrooms
- 2 tbsp olive oil
Instructions
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Preheat oven to 425 F. Line a sheet pan with parchment paper or aluminum foil.
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Remove pastry from freezer and let thaw at room temperature while making meat mixture.
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In a large mixing bowl, add ground beef, milk, onion, bread crumbs, cheese and 1 egg and mix until incorporated. Divide meatloaf mixture in half, then shape into four equal portions. Shape each loaf, about 2 to 3 inches long and set aside.
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Crack one egg into a small bowl and beat together with 1 tbsp water; set aside.
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Working with one sheet of pastry at a time, roll the pastry to 14×20 inches. Slice into 4 rectangles and place a portion of meatloaf into the center of the rectangle. Brush edges of pastry with the egg wash. Fold the pastry up over the ends then fold the remaining sides over the meatloaf to cover. Crimp the edges to seal and brush with egg wash. Place the wrapped meatloaf seam side down on the parchment paper. Repeat to make 8 total meatloaf servings.
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Brush the tops with egg wash and bake for 15 to 20 minutes or until the puff pastry is golden brown and the internal temperature reaches 165 F.
Maderia Sauce
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In a small saucepan, melt butter. Whisk in flour until smooth. Stir in the consommé, 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.
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In a small skillet, sauté mushrooms in oil until tender. Serve mushrooms and sauce with meat loaf slices.