One of the most expensive meals that you can order in many fine-dining restaurants or make at home is beef tenderloin wrapped in puff pastry. However, a less expensive version that is still quite flavorful can be made using meatloaf. The key is using high-grade ground meat and baking the meatloaf before wrapping it in puff pastry.
Things You'll Need
- Meatloaf ingredients
- Loaf pans or baking sheet
- Vegetable oil
- Ketchup or vegetables, such as mushrooms and onions
- Puff pastry
- Food-grade brush
- Instant-read thermometer
Preheat oven to 375 degrees Fahrenheit. Make a meatloaf mixture; a typical meatloaf mixture consists of ground beef -- preferably ground round or leaner -- and breadcrumbs and egg. Some people add milk, onions, Worcestershire sauce, mustard, salt, ground black pepper and/or other seasonings to taste.
Form a loaf out of the meatloaf mixture and place it into a loaf pan or baking sheet; if using a loaf pan, leave a small amount of space all around the meatloaf for the grease to drain to.
Bake the meatloaf for approximately 45 minutes. Remove the meat loaf from the oven. Place the meatloaf on a wire rack to cool.
Place a coating on the meatloaf before wrapping with puff pastry. This can be done with sauteed vegetables, like onions and mushrooms, or a thin layer of ketchup; this layer helps the puff pastry adhere to the meatloaf.
Lay out the puff pastry sheets. Spread a small amount of the coating into the middle of the puff pastry. Please the meatloaf top-side down onto the puff pastry.
Brush the remaining sides and ends of the meatloaf with the coating. Fold the ends of the puff pastry over the meatloaf, and then wrap the sides. Pinch the puff pastry in middle to form a seam.
Place the meatloaf seam-side down into a large loaf pan or onto a baking sheet. Mix an egg and a little water in a bowl with a whisk to create an egg wash. Coat the entire surface of the puff pastry with the egg wash using a food-grade brush.
Place the meatloaf into the oven and bake for 20 to 25 minutes or until the puff pastry turns a golden brown and an instant-read thermometer reads 160 F when inserted into the meatloaf. Remove the meatloaf from the oven and allow it to rest for 5 minutes to allow for carryover cooking. Slice and serve.
Tips & Warnings
- For a traditional Wellington style coating, cut onions and mushrooms to a fine dice. Heat vegetable oil in a skillet on medium heat. Add mushrooms and onions and saute for 5 to 7 minutes until onions are softened but not caramelized. Add the onion/mushroom mixture to a food processor and pulse several time to create a paste. Use this mixture to help the puff pastry adhere to the meatloaf.
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