Meatloaf Wellington

The secret ingredient? Breakfast sausage!

Meatloaf Wellington
1 Package ( 17.3 oz) frozen puff pastry, thawed to room temp
1 Small yellow onion, chopped
1/4 cup Whole milk
1 cup Fresh grated challah bread crumbs
3/4 lb Ground beef, 80/20
1 tbsp Ketchup
Splash of Worcestershire sauce
1 cup Loose breakfast sausage
1/2 cup Ground veal
1 Large egg, beaten
2 cups Cremini mushrooms
3 Shallots
2 tbsp Fresh thyme
1 tsp Heavy cream
2 tbsp White wine
1/4 Unsalted butter stick
1/2 lb Parma prosciutto, thinly sliced
Kosher salt, to taste
Fresh ground black pepper, to taste
2 tbsp All-purpose flour
2 tbsp Unsalted butter
3/4 cup Beef stock
1/4 cup Red wine
Kosher salt, to taste
Fresh ground black pepper, to taste

Take the puff pastry out of the fridge and leave it on the counter to thaw while you prep.

Make the Meatloaf:

Preheat the oven to 350ºF. Heat a large saute pan over medium heat with 2 tablespoons of olive oil. Add onions and cook for 5 to 7 minutes until softened. Transfer to a bowl. Combine milk and fresh bread crumbs in a bowl and set aside.

In a large bowl, combine the beef, ketchup, Worcestershire sauce, breakfast sausage, and egg. Add soaked breadcrumbs to the bowl and mix with clean hands or a wooden spoon until all components are together. Season with salt and pepper. Do not work the meatloaf too much! Keep it gentle. Meatloaf gets angry when worked too hard!

Place the meatloaf into a 9 x 5 inch loaf pan (do not press hard, should be football shaped) and bake about 35 minutes until browned.

Once the meatloaf has finished baking, remove from the oven and allow to cool to room temperature. Increase the oven temperature to 400ºF.

Make the Filling:

In the bowl of a food processor fitted with the blade attachment add the mushrooms, shallots, thyme, and cream and pulse until pretty finely chopped and nicely combined.

Place a large saute pan over medium-low heat and melt some butter. Place the mushroom mixture in the pan and add the wine. Allow to cook for about 15 to 20 minutes (until liquid has evaporated). The mixture should be pretty dry. Season with salt and pepper. Remove the mixture to a bowl and place in the fridge to cool.

Grab that room temperature puff pastry. Place parchment paper on a flat surface and roll the puff pastry into an 11x16-inch rectangle, not too thin or it won’t puff much, with the long side facing you (large enough to cover the meatloaf). Top with slices of prosciutto overlapping. Spread the cooled mushroom mixture over the layer of prosciutto.

Place the cooled meatloaf at the bottom of the long end of the puff pastry and roll tightly away from you like a jelly roll. Tuck the ends as you roll and use the parchment paper to help guide the process to fully wrap and cover the meatloaf tightly. Trim any excess pastry from the ends and crimp the edges with a fork or fingertips to seal. Brush the puff pastry with the egg.

Place the piece of parchment paper with the meatloaf onto a baking sheet. Bake for 25 to 35 minutes until deep golden brown.

Make the Gravy:

Heat the butter in a medium saucepan over medium heat until melted. Add the flour and whisk until a paste forms. Deglaze with the beef stock and wine, whisking until smooth. Season with salt and pepper. Allow to simmer until thickened, about 5 minutes. Drizzle over sliced pieces of meatloaf.

6 to 8

This isn't your boring loaf of meat. Isaac and Melissa Pavlik share their Dish Off-winning recipe for meatloaf Wellington. Their tender meatloaf is made of breakfast sausage and veal, and wrapped in flaky puff pastry with prosciutto and a duxelles mushroom mix. And of course, a flavorful beef gravy is drizzled on top.

Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes