Meatloaf Wellington

Ingredients

• 8 oz Ground beef chuck
• 8 oz Ground pork
• 8 oz Ground veal
• 2 C Fresh bread crumbs
• 1 C Celery, chopped
• 3/4 C Onion, diced
• 2 cloves  Garlic, chopped
• 1  egg
• 1/2 C Parsley, chopped
• 2 tsp Sea salt
• 1/4 tsp Cracked black pepper
• 1/2 C BBQ sauce

PASTRY:

• 1 puff Pastry sheet, 10x15
• 1 Egg
• 2 tsp Water

Preparation

1. In a large bowl, beat egg, BBQ sauce, sea salt and pepper. Crumble the ground meat over mixture and mix well. Add onion, celery, garlic, parsley and bread crumbs; mix gently. Shape into loaf.
2. On a lightly floured surface, roll out pastry sheet. Invert meat loaf and place in center of pastry; fold short sides of pastry over loaf. Fold long sides over loaf and pastry; seal seams.
3. Place, seam side down, on a rack in a 15"x10"x1" baking pan. Beat remaining egg; brush over pastry. Bake at 350°F for 60-­70 minutes or until no pink remains and a thermometer reads 160 degrees.

• Servings: 1
• Type: Lunch, Dinner, Entree
• Cost: $5-$10
• Categories: Recipes, VOL 4 - ISSUE 1 • WINTER 2016
• Tags: Beef, Dinner, Entrée, Lunch
• Print

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