Meatloaf Wellington

I’ve always been fascinated by Beef Wellington.  Well, probably more like intimidated by it.   A true beef wellington has a seared beef tenderloin or filet, covered by a pate or mushroom duxelle.  And then it’s wrapped in puff pastry and baked until golden.  So I’ve always wanted to make one.  But I’m always afraid I will get the beef wrong.  Not cook it long enough and wind up with a steak that’s still alive.  So the other day I decided to make a meatloaf wellington.  Well, who are we kidding, I had a sheet of puff pastry left over from making baked brie and was planning on making meatloaf for dinner and though well, why not?

And so I did it.  I kicked up my meatloaf recipe, added some sauteed mushrooms and bacon on top and wrapped it with puff pastry.  And KB declared that I shall never make meatloaf any other way again!  Of course if I do, he’ll probably eat it without complaint, but it was a pretty big compliment regardless.

Start by mixing the meatloaf ingredients in a medium bowl – meatloaf mix (mixture of beef/pork/veal), bread crumbs, egg, dijon mustard, parsley, chives, salt, pepper and garlic.


Incorporate everything as you would a meatloaf…with your hands!


I didn’t stop there…I added some diced cheddar cheese.  Why?  Because everyone loves cheese and because I felt like it…


Next, make your mushroom saute.  Start with the bacon in a frying pan.  Cook for a few minutes.


Add onions and cook for a few more minutes.


When the onions are soft, add mushrooms.  Cook for another 5-7 minutes, until the mushrooms are cooked.


Add pepper and set aside to cool.


Meanwhile, roll out your sheet of puff pastry.


Brush with dijon mustard.


Spread mushroom saute in the middle into a thin layer.


Place meatloaf mixture on top and form into a loaf.


Wrap it up.


Place it on a sheet tray covered with parchment paper.


Beat 1 egg and 1/2 cup water and brush over the top.  Bake at 375 degrees for about 45 minutes.


Remove from oven and let cool slightly.  Slice and serve.





1 1/3 lb meatloaf mix (or ground beef)
1/2 cup bread crumbs
1 egg
2 Tablespoons dijon mustard
1/2 cup parsley, chopped
2 Tablespoons chopped chives
1 teaspoon salt
1/2 teaspoon pepper
3 cloves garlic, chopped
5 oz cheddar cheese, cubed

Mushroom saute:
2 strips bacon, diced
1/2 onion, diced
8 oz mushrooms, sliced
1/2 teaspoon pepper

1 sheet puff pastry
2 Tablespoons (or so) dijon mustard
1 egg
1/2 cup water

Start by making your meatloaf.  Combine all meatloaf ingredients in a medium bowl – meatloaf mix or ground beef, bread crumbs, egg, dijon mustard, parsley, chives, salt, pepper, garlic.  Mix thoroughly.  Add diced cheese and mix to combine.  Next, make your mushroom saute.  Start by cooking bacon in a frying pan.  Add onions and cook until onions are soft and tender.  Add mushrooms and cook for about 5-7 more minutes.  Season with pepper and remove from heat.  Set aside to cool slightly.  Meanwhile, roll out puff pastry.  Should be about 12×12 inches, more or less.  Use flour if rolling pin is sticking.  Brush with dijon mustard.  Spread the mushroom saute over the mustard in the middle of the puff pastry into a thin layer.  Place the meatloaf mixture on top and form into a loaf shape.  Wrap in the puff pastry.  Place on a baking sheet lined with parchment paper.  Beat the egg and water together and brush on top.  Bake in a 375 degree oven for about 45 minutes (maybe longer if the top isn’t quite brown enough).  Remove from oven and let cool slightly.  Slice and serve.