Best My Moms Meat Loaf Wellington Recipes

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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.

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

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

CLASSIC BEEF WELLINGTONS



Classic Beef Wellingtons image

Perfect for holidays, this beef Wellington recipe is also impressively easy. Find ready-made puff pastry sheets in the frozen food section. -Kerry Dingwall, Ponte Vedra, Florida

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 8

4 beef tenderloin steaks (6 ounces each)
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 tablespoons olive oil, divided
1-3/4 cups sliced fresh mushrooms
1 medium onion, chopped
1 package (17.3 ounces) frozen puff pastry, thawed
1 large egg, lightly beaten

Steps:

  • Sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown steaks in 1 tablespoon oil for 2-3 minutes on each side. Remove from skillet and refrigerate until chilled., In the same skillet, saute mushrooms and onion in remaining oil until tender. Stir in remaining salt and pepper; cool to room temperature., Preheat oven to 425°. On a lightly floured surface, roll each puff pastry sheet into a 14x9-1/2-in. rectangle. Cut into two 7-in. squares (use scraps to make decorative cutouts if desired). Place a steak in the center of each square; top with mushroom mixture. Lightly brush pastry edges with water. Bring opposite corners of pastry over steak; pinch seams to seal tightly., Place in a greased 15x10x1-in. baking pan. Cut four small slits in top of pastry. Arrange cutouts over top if desired. Brush with egg., Bake 25-30 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts : Calories 945 calories, Fat 51g fat (13g saturated fat), Cholesterol 127mg cholesterol, Sodium 866mg sodium, Carbohydrate 74g carbohydrate (3g sugars, Fiber 10g fiber), Protein 48g protein.

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

MOM'S MEAT LOAF



Mom's Meat Loaf image

Mom made the best meatloaf, and now I do, too. When I first met my husband, he didn't care for homemade meatloaf, but this won him over. -Michelle Beran, Claflin, Kansas

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 11

2 large eggs, lightly beaten
3/4 cup 2% milk
2/3 cup finely crushed saltines
1/2 cup chopped onion
1 teaspoon salt
1/2 teaspoon rubbed sage
Dash pepper
1-1/2 pounds lean ground beef (90% lean)
1 cup ketchup
1/2 cup packed brown sugar
1 teaspoon Worcestershire sauce

Steps:

  • Preheat oven to 350°. In a large bowl, combine the first 7 ingredients. Add beef; mix lightly but thoroughly. Shape into an 8x4-in. loaf in an ungreased 15x10x1-in. baking pan., In a small bowl, combine remaining ingredients, stirring to dissolve sugar; remove 1/2 cup for sauce. Spread remaining mixture over meat loaf., Bake 60-65 minutes or until a thermometer reads 160°. Let stand 10 minutes before slicing. Serve with reserved sauce.

Nutrition Facts : Calories 366 calories, Fat 12g fat (5g saturated fat), Cholesterol 135mg cholesterol, Sodium 1092mg sodium, Carbohydrate 38g carbohydrate (31g sugars, Fiber 0 fiber), Protein 26g protein.

GROUND BEEF WELLINGTON



Ground Beef Wellington image

Trying new recipes is one of my favorite hobbies. It's also the most gratifying. What could beat the smiles and compliments of the ones you love? This recipe is easy yet fancy, perfect for when it's just you and one kid or a friend.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 servings.

Number Of Ingredients 12

1/2 cup chopped fresh mushrooms
1 tablespoon butter
2 teaspoons all-purpose flour
1/4 teaspoon pepper, divided
1/2 cup half-and-half cream
1 large egg yolk
2 tablespoons finely chopped onion
1/4 teaspoon salt
1/2 pound ground beef
1 tube (4 ounces) refrigerated crescent rolls
Large egg, lightly beaten, optional
1 teaspoon dried parsley flakes

Steps:

  • In a saucepan, saute mushrooms in butter until softened. Stir in flour and 1/8 teaspoon pepper until blended. Gradually add the cream. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat and set aside., In a bowl, combine the egg yolk, onion, 2 tablespoons mushroom sauce, salt and remaining 1/8 teaspoon pepper. Crumble beef over mixture and mix well. Shape into 2 loaves. Separate crescent dough into 2 rectangles on a baking sheet. Seal perforations. Place a meat loaf on each rectangle. Bring dough edges together and pinch to seal. If desired, brush with egg wash. Bake at 350° until golden brown and a thermometer inserted into meat loaf reads 160°, 24-28 minutes., Meanwhile, warm remaining sauce over low heat; stir in parsley. Serve sauce with Wellingtons.

Nutrition Facts : Calories 578 calories, Fat 37g fat (16g saturated fat), Cholesterol 207mg cholesterol, Sodium 909mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 1g fiber), Protein 28g protein.

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 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

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

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