I was asked by Carusele to participate in the #LaurasLean campaign, sponsored by Laura’s Lean. Although I have been compensated, all opinions are my own.
Meatloaf Wellington. This dish is a combination of meatloaf and traditional beef wellington, wrapped in puff pastry. Learn to make an easy and inexpensive way to give a new twist to the popular classics.
There is something really special about sitting at a dinner table with good friends, good food and plenty of wine. Especially when it is with a dear friend who is about to move to another part of the state, which definitely added a bittersweet note to the evening. Sadly, due to the current situation, we’re unable to do it in-person; however, thanks to technology, we can still do it virtually. And meatloaf wellington was on the menu.
If you love beef wellington, you must love this recipe, too! It’s so easy to make or I must say it is way easier to make this meatloaf wellington. All you need is one big bowl to combine all your ingredients, one free space to roll your puff pastry, and one sheet pan to bake your meatloaf.
What are the ingredients to make meatloaf wellington?
- Ground beef
- Onion, garlic
- Spices such as red pepper flakes, parsley
- Garlic aioli and dijon mustard
- Puff pastry
Any specific beef I should try?
In this case, I trust Laura’s Lean.
According to USDA rules, beef can be considered and labeled “natural” as long as it contains no artificial ingredients and is minimally processed. This definition includes most grocery store-bought fresh beef. However, Laura’s Lean product is unlike most other “natural beef.” It’s a “Never Ever” offering, which means that it is sourced from suppliers who do not use added hormones or antibiotics to raise their cattle.
All of Laura’s Lean products have to meet the strict USDA standards to qualify as being lean. Every 4oz serving must contain less than 10g fat, 4.5g or less of saturated fats, and less than 95mg of cholesterol. Additionally, Laura’s Lean 96% Ground Beef meets the standards set by the American Heart Association’s heart-check program and is classified as Extra Lean by the USDA standards.
When you choose Laura’s Lean products, you get the best of both worlds of taste and nutrition for your family to enjoy.
Can I freeze meatloaf wellington?
This is one of the reasons why I love this recipe. To freeze meatloaf wellington, follow the steps and let it cool, then wrap the beef in clingfilm and freeze for up to three months.
What other freezer-friendly meals can I make?
- Super Easy Beef Curry Puffs – siblings to samosas, each of these super easy delicious baked Beef Curry Puff is wrapped in golden flaky pastry. The hardest thing about making this is not eating everything before the guests arrive.
- Breakfast Burrito – hearty, tasty, and freezer-friendly breakfast burrito. An easy and delicious spin on the usual breakfast routine and a great solution to morning craziness!
- Smoked-Pork-Stuffed Pasta Shells – this hearty recipe calls for a pound of flavorful smoked pork, making the freezer-friendly pasta dish incredibly filling.
This dish is a combination of meatloaf and traditional beef wellington, wrapped in puff pastry. Learn to make an easy and inexpensive way to give a new twist to the popular classics.
- 1.5 pounds Laura’s Lean ground beef
- 5 eggs (4 hard-boiled eggs + 1 whole, raw, fresh egg)
- 1 small white onion, finely diced
- 3 cloves garlic, finely diced
- 1 cup plain bread crumbs
- 1 tablespoon red pepper flakes
- A large handful of chopped parsley
- 1 tablespoon salt
- 2 tablespoons Dijon mustard
- 1 package store-bought puff pastry
- Preheat the oven to 350F.
- In a bowl, combine the beef, white onion, garlic, bread crumbs, red pepper flakes, parsley, and salt. Mix well.
- Dust a clean work surface with a handful of flour and roll out the pastry to a 1/4-inch thickness. Spread Dijon mustard over one side of the puff pastry.
- Add half of the beef mixture on the rolled out pastry sheet. Line up the hard-boiled eggs in a row down the center of the meat. Add the rest of the beef mixture to cover the eggs and shape it into a log. Roll it tucking the ends inside to create a large sausage shape.
- Brush with the egg all over and place it on a baking sheet. Bake for 50 minutes-1 hour, or until the pastry is golden and the roll is cooked through.