Meatloaf Wellington Recipes

MEAT LOAF WELLINGTON

Steps:

• In a bowl, combine 1/4 cup gravy, bread cubes, onion, egg and salt. Crumble beef over mixture and mix well., Press into a greased 9x5-in. loaf pan. Bake, uncovered, at 375° for 1 hour or until meat is no longer pink and a thermometer reads 160°., Remove loaf from pan; drain on paper towels. Place in a greased 13x9-in. baking pan. Unroll crescent dough; seal seams and perforations. Cover top and sides of meat loaf with dough; trim excess., Bake for 10-15 minutes or until pastry is golden brown. Heat the remaining gravy; serve with meat loaf.

MEATLOAF WELLINGTON

Steps:

• 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.

MEATLOAF WELLINGTON

Steps:

• Heat oven to 350•.
• Mix meats together by hand in a large bowl.
• Add worcestershire sauce, eggs, cracker crumbs, ketchup, water and soup mix.
• Mix by hand and shape into a loaf in a greased, shallow baking dish.
• Drape the loaf with bacon strips.
• Bake 1 1/2 to 2 hours or until done.
• Cool 10 to 15 minutes.
• Separate 2 packages of crescent roll dough into 6 rectangles (2 crescent forms make 1 rectangle).
• Reserve the remaining 2 for decorating.
• Overlap the triangles on a large, lightly floured surface to make a large rectangle.
• Gently press together the seams and perforations.
• Place over meat loaf and mold to fit.
• Trim off excess dough.
• Use remaining rectangles to make a design for the top; cookie cutters work great, you can also make ropes and tie them into bows and such.
• Brush dough with egg white and return loaf to the oven for 15 to 20 minutes or until golden.
• Makes 6 to 8 servings.

MEATLOAF WELLINGTON

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a large skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes.
• Beat 1 egg in a large bowl until foamy. Add onion, ground beef, bread crumbs, Parmesan cheese, salt, pepper, and garlic; mix until combined. Mold mixture into a loaf on a baking sheet.
• Unroll crescent rolls and use to cover meatloaf completely, seaming seals and perforations so that no meat is visible.
• Whisk remaining egg and water in a small bowl to make egg wash. Brush egg wash over crust.
• Bake meatloaf in the preheated oven until crust is very dark and an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 45 minutes.

MEATLOAF WELLINGTON

Steps:

• In a 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.
• On a lightly floured surface, roll out each pastry sheet into an 18-inch. x 16-inch. rectangle. Invert meatloaves and place in center of each pastry; fold short sides of pastry over loaf.
• Fold long sides over loaf and seal seams. Place seam side down on a rack in a shallow baking pan. Beat remaining egg and brush over each pastry loaf. Bake at 350°F for 60-70 minutes or until a meat thermometer reads 160-170°F.
• MADEIRA SAUCE:.
• Melt butter in a saucepan. Whisk in the flour until smooth. Stir in the consommé, tomato paste, thyme, rosemary, browning sauce and cloves.
• Bring to a boil, cook and stir for 2 minutes or until thickened, stir in the Madeira wine.
• In a frying pan, sauté mushrooms in olive oil until tender.
• Serve the mushrooms and sauce over the meatloaf slices.

MEATLOAF WELLINGTON

Steps:

• Heat oven to 350°F.
• Mix all the ingredients together and put in a meatloaf pan. Bake for 1 hour or until done.
• Let cool for 10 minutes or so then dump out onto a plate or cookie sheet. Wrap a towel around it to drain excess grease off.
• Once done wrap crescent rolls around meatloaf and place back in oven on a 13x9-inch baking pan.
• Bake in oven for 15 minutes. Pour rest of gravy over top and serve. Enjoy! (I let everyone put their own gravy on it).

TASTE OF HOME MEATLOAF WELLINGTON

Steps:

• In large bowl, combine the egg, 1/3 cup spaghettie sauce, bread crumbs, salt and pepper.
• Crumble beef over mixture and mix well.
• On a piece of heavy duty foil, pat beef mixture into a 12-inch by 8-inch rectangle.
• Sprinkle 1 cup cheese and parsley to within 1 inch of edges.
• Roll up jelly-roll style, starting with long sides and peeling foil away while rolling.
• Seal seam and ends.
• Place seam side down in a greased 13-inch by 9-inch by 2-inch baking pan.
• Bake, uncovered at 350 degrees for one hour; drain.
• Unroll crescent dough; seal seams and perforations. Drape dough over meat loaf to cover the top, sides and ends; seal ends.
• Bake 15-20 minutes longer or until a meat thermometer reads 160 degrees and crust is golden brown.
• Let stand for five minutes.
• Using two large spatulas, carefully transfer meat loaf to a serving platter.
• Sprinkle with remaining cheese. Serve with remaining spaghetti sauce.

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.