Prep 45 mins
Cook 2 hrs
This is one of my specialties! I'm not a meatloaf fan, but this is to die for! I hope you enjoy. I usually make 2 loaves and freeze the second one for a later use, then thaw, wrap and cook.
- 1 egg, beaten
- 1 cup celery, chopped
- 1⁄2 cup milk
- 3 slices white bread, crusts removed and torn into 1/4-inch pieces
- 3⁄4 cup onion, chopped
- 1 teaspoon poultry seasoning
- 2 teaspoons salt
- 1⁄4 teaspoon pepper
- 1 1⁄2 lbs ground beef
- 1⁄2 cup pine nuts, chopped
- 2 (10 ounce) packagesfrozen patty shell pastry dough, thawed
- 1⁄2 cup mushroom, slices and cooked (I cook in butter and garlic)
- 1 cup cheddar cheese, shredded
- 1 egg, beaten with
- 2 teaspoons water
- 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.
This is one of my favorites.. but my family does not like the sage taste of the poultry seasoning. I have modified this recipe by making a flat 8"X13" 1/2" thick meatloaf on a cookie sheet then putting the pastry around it in a casserole dish. I may try different seasonings in the future... but I love the sage taste.
I am extremely new to cooking. Today was my first time actually trying something more elaborate. This recipe made me look as if I am a great cook. A few friends happened to stop by and they are in awe of my abilities. I am so very grateful to you for posting this. This is fantastic and it turned out perfectly. I had a lot of extra meat and made little Wellingtonettes. They are cute...I did not want anyone to touch them but they were devoured as well. Thank you again!
This was the first time My BF made any type of welligton and it came out great. The pastry sheets however did not form a ball and we had to just use each sheet as they were or else they would crumble but it still came out good. He said he will use his own meatloaf recipe that he made (will post up soon) that has a bit more flavor, but all in all this was a good wellington.