Meatloaf Wellington
Ready In: 2 hrs 45 mins
Serves: 6-8
Yields: 1 loaf
Ingredients
- 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) packages frozen 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
Directions
- 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.
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