MEATLOAF WELLINGTON, SCOTCH EGG
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.
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