Best 6 Pastry Covered Meatloaf Recipes

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.

MEAT LOAF

Steps:

• Preheat the oven to 325 degrees F.
• Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
• In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.

MEATLOAF PEASANT WELLINGTON

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.

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.

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.

CLASSIC MEATLOAF

Steps:

• Preheat oven to 375 degrees. Pulse bread in a food processor until finely ground. (You should have about 2 1/2 cups breadcrumbs.) Transfer to a medium bowl.
• Pulse garlic, onion, celery, carrot, and parsley in food processor until finely chopped. Add to breadcrumbs. Add meats, egg, 1/4 cup ketchup, the mustard, Worcestershire sauce, 1 tablespoon salt, and 1/2 teaspoon pepper; mix together using your hands. Transfer mixture to a 5-by-9-inch loaf pan.
• Stir together remaining 1/2 cup ketchup and the brown sugar until smooth; brush onto meat. Set pan on a rimmed baking sheet, and bake until an instant-read thermometer inserted into the center reaches 160 degrees, about 1 hour 20 minutes. Let cool slightly.