Meatloaf Wellington

  • Author: Linda Kurniadi


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.