Best Meatloaf Wellington Recipes

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MEATLOAF WELLINGTON



Meatloaf Wellington image

Meatloaf with a crescent roll crust.

Provided by kristingaddis

Categories     Main Dish Recipes     Meatloaf Recipes

Time 1h10m

Yield 4

Number Of Ingredients 13

2 tablespoons butter
1 onion, chopped
1 egg
1 ½ pounds lean ground beef
½ cup bread crumbs
¼ cup grated Parmesan cheese
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon minced garlic
1 pinch parsley flakes, or to taste
1 (8 ounce) package refrigerated crescent rolls
1 egg
1 tablespoon water

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.

Nutrition Facts : Calories 748.2 calories, Carbohydrate 37.8 g, Cholesterol 228.7 mg, Fat 44 g, Fiber 1.7 g, Protein 46.4 g, SaturatedFat 16.9 g, Sodium 1359.4 mg, Sugar 7.5 g

MEATLOAF WELLINGTON



Meatloaf Wellington image

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.

Provided by kzbhansen

Categories     Meat

Time 2h45m

Yield 1 loaf, 6-8 serving(s)

Number Of Ingredients 15

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

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.

TASTE OF HOME'S RESTAURANT MEATLOAF WELLINGTON



Taste Of Home's Restaurant Meatloaf Wellington image

Several years ago "Taste Of Home" magazine had a contest for meatloaf recipes. The winning recipe was to be added to the menu in their famous restaurant. This recipe was the winner, and it was HIGHLY praised. I haven't tried it yet, mainly because I always forget to buy the Madeira wine, for the sauce. It is a Wellington recipe,...

Provided by Martha Price

Categories     Meatloafs

Time 1h25m

Number Of Ingredients 21

1 egg
1/4 c ketchup
1/4 tsp seasoned salt
dash black pepper
1 tsp worcestershire sauce
1/8 tsp ground mustard
slightly less than 1/2 lb each - lean ground beef, ground pork and ground veal (can substitute 3/4 lb each ground beef and ground pork)
1 puff pastry sheet, thawed
1/6 c onion, finely chopped
1/4 plus 1 c fine dry bread crumbs
1/4 to 1/2 c sauteed chopped mushrooms
MADEIRA SAUCE
1/4 c butter
5 stick all-purpose flour
2 can(s) beef consomme (or broth)
1 Tbsp tomato paste
1/4 tsp dried thyme
1/4 tsp dried rosemary, crushed
1/4 tsp browning sauce (kitchen bouquet)
dash cloves
1/2 c madeira wine

Steps:

  • 1. Pre-heat oven to 350º.
  • 2. In bowl, combine one of the eggs, ketchup, seasoned salt, Worcestershire sauce, dry mustard and pepper. Mix well.
  • 3. Crumble meat over the above mixture and mix very well. Sprinkle onion and bread crumbs over meat; mix gently. Shape into loaf about 9-inches by 3-inches. Spread chopped, sauteed mushrooms over top of meat loaf; gently press into meat.
  • 4. On lightly floured surface, roll out pastry sheet to a rectangle about 18-inches by 16-inches.
  • 5. Invert meat loaf in center of pastry - be careful to not lose mushrooms. Fold short ends of pastry over loaf. Fold long sides of pastry over loaf; press seams to seal.
  • 6. Place seam side down on a metal rack placed inside a 15-inch by 10-inch baking pan. Beat remaining egg and brush onto pastry.
  • 7. Bake at 350º for 60 - 70 minutes, or until a meat thermometer inserted through pastry into meat reads 160º to 170º.
  • 8. While meat loaf is cooking, make Madeira sauce.
  • 9. Melt butter in a saucepan. Whisk in flour until smooth. Stir in consomme, tomato paste, thyme, rosemary, browning sauce, and cloves. Bring to a boil; cook and stir for two minutes or until thickened. Stir in Madeira wine. Serve with the Meatloaf Wellington.

MEATLOAF WELLINGTON



Meatloaf Wellington image

I got this recipe from Taste Of Home. It is so good and very easy. It is so impressive, you can serve it to company. It is just outstanding. The original recipe called for beef, pork and veal. I just use beef.

Provided by LizP5885

Categories     Meat

Time 1h25m

Yield 2 loaves, 12 serving(s)

Number Of Ingredients 21

3 eggs
1/2 cup ketchup
2 1/2 teaspoons seasoning salt
2 teaspoons Worcestershire sauce
1/4 teaspoon ground mustard
1/8 teaspoon pepper
2 1/4 lbs lean ground beef
1/3 cup chopped onion
3/4 cup dry breadcrumbs
1 (17 1/4 ounce) package frozen puff pastry, thawed
1/4 cup butter or 1/4 cup margarine
5 tablespoons all-purpose flour
2 cups beef consomme
1 tablespoon tomato paste
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon browning sauce (optional)
1 dash clove
1/2 cup madeira wine or 1/2 cup beef broth
2 cups sliced fresh mushrooms
2 tablespoons olive oil

Steps:

  • In a bowl, beat 2 eggs, ketchup, seasoned salt, Worcestershire sauce, mustard and pepper.
  • Crumble beef over and mix well.
  • Sprinkle with onion and bread crumbs; mix gently.
  • Shape into two loaves, about 9-inches x 3-inches.
  • On a lightly floured surface, roll out each pastry sheet into an 18-inch x 16-inch 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 15-inch x 10-inch x 1-inch baking pan.
  • Beat remaining egg; brush over pastry.
  • Bake at 350°F for 60 to 70 minutes.
  • Meanwhile, for sauce, melt butter in a saucepan.
  • 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 skillet, saute mushrooms in oil until tender.
  • Serve the mushrooms and sauce over meat loaf slices.

Nutrition Facts : Calories 519, Fat 31.9, SaturatedFat 10.6, Cholesterol 118.3, Sodium 597.6, Carbohydrate 30.4, Fiber 1.3, Sugar 3.9, Protein 25.3

MEATLOAF PEASANT WELLINGTON



Meatloaf Peasant Wellington image

So pretty and so tasty! We love this spin on meatloaf... turns an everyday staple into a special occasion show-stopper.

Provided by Bea Long

Categories     Meatloafs

Time 1h50m

Number Of Ingredients 11

2 lb ground round beef 93/7% or choice
1 c panko bread crumbs (plain)
1 can(s) small 7 oz mushrooms (stems/pieces)
4 Tbsp tomato paste (tube concentrated)
2 Tbsp capers chopped (adds saltiness)
2 eggs slightly beaten
4 dash(es) worcestershire sauce low sodium
salt and pepper to taste
HOW TO DRESS UP MEATLOAF
1 pkg puff pastry sheet, thawed
1 egg slightly beaten & 1 tbsp water

Steps:

  • 1. mix all the ingredients above gently so as not to dry out the meat and place in loaf pan with removable bottom if you have one
  • 2. bake at 350 degrees for about 45-50 minutes the juices on top will be clear and you will know that the meatloaf is done
  • 3. remove puff pastry and let it warm up if you take it out of the freezer the night before and put it in the fridge it is ready when you are remove meatloaf from oven and let cool down while you lightly roll the puff pastry out not much bigger than it is already about 2 inches
  • 4. place meatloaf on pastry, top down and fold like a present with the seam side down, cut extra little leaves or what design you want out of the other pastry to place on top and sides of pastry just to decorate and I always cook 10 extra leaves to place on each slice also
  • 5. turn pastry over and brush with the egg wash then place your little cutouts all over it and bake 25-30 minutes until golden brown, remove and serve with your favorite veggie, my kids use to bring the leftovers out for breakfast or to snack on watching TV.

TASTE OF HOME MEATLOAF WELLINGTON



Taste of Home Meatloaf Wellington image

A different delicious twist on meat loaf that is really easy. Be sure to seal the ends of the meat loaf well or the cheese will be overflowing.

Provided by CookingONTheSide

Categories     Cheese

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 9

1 egg, lightly beaten
1 cup meatless spaghetti sauce, divided
1/2 cup dry breadcrumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 lbs ground beef
2 cups part-skim mozzarella cheese, shredded, divided
1 tablespoon fresh parsley, minced
1 (8 ounce) package refrigerated crescent dinner rolls

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.

Nutrition Facts : Calories 450.1, Fat 24.6, SaturatedFat 11.4, Cholesterol 134.7, Sodium 765.4, Carbohydrate 21.3, Fiber 1.4, Sugar 2.3, Protein 34

MEATLOAF WELLINGTON, SCOTCH EGG



Meatloaf Wellington, Scotch Egg image

Categories     Beef     Dinner     Bake

Number Of Ingredients 12

18 ounces Ground Beef, Lean
16 ounces Spicy Italian Sausage (no skins)
1 teaspoon Chilli Flakes, Red
1 teaspoon Salt
2 cloves Garlic Clove's, Crushed
1 Onion, Small, Finely Chopped
5 tablespoons Bread Crumbs, (Panko, or breadcrumbs)
1.5 cups Parsley, Fresh ( Large Handful)
5 Eggs, 5 each (8 minute Hard Boiled, Ice Bath, and peeled)
1 package Puffed Pastry, Rolled out to only cover loaf (Work with it cold)
3 teaspoons Yeast Extract, or Miso paste diluted and brushed on top
1 Egg, (beaten to coat pastry)

Steps:

  • Preheat oven to 360° F
  • Put the ground beef, sausage, chili flakes, salt, garlic, onion and breadcrumbs into a bowl and mix together with your hands. Add the parsley and mix until you have flecks of green all through the meat mixture.
  • Lay two long lengths of cling film on your worktop, one overlapping the other. Turn the meat mixture on to it and pat it out with damp hands into a 12" X 10" rectangle. Line up the hard-boiled eggs in a row down the 12" length down the center. Pull the cling wrap over to on both sides to make a large loaf over the eggs. Pinch the meat over the eggs on the end, and Twist the ends of the cling wrap. Place the meat log into the fridge to stay cool.
  • Roll out the pastry to be about 14" X 14" and ¼" thick. Brush the Yeast Extract (Miso) mixture over the entire surface of the pastry.
  • Set the meat roll from the cling wrap in the center of the pastry and drape over the ends, and pinch closed only. It says to wrap it completely, but try only draping it over the top so the grease can drain off without being absorbed in the bottom pastry. Use damp hands to work the pastry.
  • Brush the pastry with the beaten egg and place on a wire rack on a foil covered baking tray.
  • Use the Meater at 145° F as target temperature.
  • Place in oven for about 1 ½ hours. Use the Meater.
  • The meat roll can be prepared the night before and put in the fridge.
  • After about 45 minutes you can turn the oven down to 350° F and finish the cooking based on the Meater.

MEATLOAF WELLINGTON WITH MADEIRA SAUCE



Meatloaf Wellington With Madeira Sauce image

Tired of meatloaf you say? Then wait until you taste this wonderful creation that a friend made for me a few years ago. I begged for the recipe. I admit, I have not ventured to make this myself because my family doesn't care for meatloaf, but I can certainly vouch for the outstanding taste.

Provided by shimmerchk

Categories     Meat

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 23

3 eggs
1/2 cup ketchup
2 1/2 teaspoons seasoning salt
2 teaspoons Worcestershire sauce
1/2 teaspoon ground mustard
1/8 teaspoon fresh ground pepper
1 lb lean ground beef (must be lean so there will not be too much fat seeping out of pastry)
1/2 lb ground veal
1/2 lb ground pork
1/3 cup onion, chopped finely
3/4 cup dry breadcrumbs
1 (17 1/4 ounce) package puff pastry
1/2 cup butter
5 tablespoons all-purpose flour
2 cups beef consomme
1 tablespoon tomato paste
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon browning sauce (optional)
1 dash ground cloves
1/2 cup madeira wine
2 cups sliced fresh mushrooms
2 tablespoons olive oil or 2 tablespoons vegetable oil

Steps:

  • In a bowl, beat 2 eggs, ketchup, season salt, Worcestershire, mustard and pepper.
  • Crumble meat over mixture and mix well.
  • Sprinkle with onion and bread crumbs; mix gently.
  • Shape into two loaves, about 9 in x 3 inches.
  • On a lightly floured surface, roll out each pastry sheet into an 18in x 16in 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 large baking pan.
  • Beat remaining egg; brush over pastry.
  • Bake at 350 degrees for 60 to 70 minutes or until a meat thermometer reads 160-170 degrees.
  • Meanwhile, for sauce, melt butter in saucepan.
  • Whisk in 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 wine.
  • In a skillet, sauté mushrooms in oil until tender.
  • Serve the mushrooms and sauce over meatloaf slices.

Nutrition Facts : Calories 553.4, Fat 36.2, SaturatedFat 13.1, Cholesterol 131.1, Sodium 622.9, Carbohydrate 30.5, Fiber 1.3, Sugar 3.9, Protein 24.4

MEATLOAF WELLINGTON



Meatloaf Wellington image

This a moist, flavorful meatloaf,wrap in a golden crust.With a tasty sauce, i will all so post to put on top. Plus i will post another picture of it whole before it is cut.It is very easy and very yummy. I am not a meat loaf lover. But i love this one.I added two cheese sticks down the middle. Give it that little extra...

Provided by Brenda-Lee Barajas

Categories     Meatloafs

Time 1h10m

Number Of Ingredients 10

1 egg beaten
1/2 c bread cups
1 can(s) campbells condense golden mushroom soup divided
1/3 c chopped onion
1/4 c ketchup
1 garlic clove , minced
1 tsp worcestershire sauce
2 lb lean ground beef..90 % i used
1 8 oz. pillsburry crecent rolls
1/3 c sour cream

Steps:

  • 1. In a bowl mix egg,bread crumbs,1/2 cup golden soup,onion,ketchup,garlic and worcestershire sauce.Then add broken up ground beef,, I use my CLEAN hands to mix this. I put cheese sticks down the middle .When you put in your pan of liking. [You do not have to do this.]
  • 2. Bake in 375 degrees for 40 minutes.then take out open crescent rolls.. seal seams . DRAIN grease out of meatloaft pan. Then drape dough over meatloaf. seal ends . Bake for another 15 minutes.
  • 3. mix sour cream and remaining soup. cover and microwave about 40 seconds.. Just enough to heat it threw..it is soooo good.use this sauce to put on your meatloaf when you go to eat this... so yummo

MEATLOAF WELLINGTON



Meatloaf Wellington image

This recipe isn't my own, and I cannot for the life of me remember where I got it. It's really good, though! Sometimes I make 1 big one, and for company I make mini individual ones. Just a fancier way to serve meatloaf.

Provided by Wildflour

Categories     Meat

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb lean ground beef
1/2 lb ground veal or 1/2 lb you can sub ground beef
1/2 lb ground pork
1 teaspoon Worcestershire sauce
2 eggs
1 1/2 cups cracker crumbs
3/4 cup ketchup (I always use Hunt's)
1/2 cup warm water
1 (2 ounce) package dry onion soup mix
4 bacon, strips
2 (8 ounce) packages crescent roll dough
1 egg white, lightly beaten with
1 tablespoon water
flour

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.

Nutrition Facts : Calories 728, Fat 25.6, SaturatedFat 8.9, Cholesterol 224.5, Sodium 1664.3, Carbohydrate 76.2, Fiber 4.3, Sugar 12.3, Protein 45.9

MEATLOAF WELLINGTON



MEATLOAF WELLINGTON image

Categories     Beef     Bake

Number Of Ingredients 4

2 Pounds Ground Sirloin
1 Package Lowrys meatloaf mix
1 Package Brown Gravy Mix
1 Package Pillsbury Crescent Dinner Rolls

Steps:

  • Prepare meatloaf per package instructions. Form in 13x9 inch pan and bake per instructions. When meatloaf is done drain fat. roll out crescent rolls and place them over meatloaf like a coat. Then bake according to crescent package instructions. When rolls are brown Meatloaf is done. Prepare Gravy according to the package directions. Serve Meatloaf with Gravy.

MEATLOAF WELLINGTON



Meatloaf Wellington image

I different twist to the "same old" meatloaf. I friend from work gave this to me. I make it about every other month. I nice change from the ordinary!

Provided by Got Milk

Categories     Meat

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/2 cup gravy (1 1/2oz Beef Gravy, save remaining gravy)
1 1/2 cups breadcrumbs
1/4 cup chopped onion
1 egg
1 teaspoon salt and pepper
2 lbs ground beef
1 (8 ounce) package refrigerated crescent dinner rolls

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).

Nutrition Facts : Calories 888.3, Fat 42.2, SaturatedFat 15.5, Cholesterol 235.8, Sodium 1354.1, Carbohydrate 66.9, Fiber 4.3, Sugar 5.5, Protein 55.9

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