Pella Chronicle

February 20, 2013

Meatloaf Peasant Wellington


The Chronicle

Pella —

Ingredients

2 lb ground round beef 93/7% or choice
1 c panko bread crumbs (plain)
1 can(s) small 7 oz mushrooms (stems/pieces)
4 Tbsp tomato paste (tube concentrated)
2 Tbsp capers chopped (adds saltiness)
2 eggs slightly beaten
4 dash(es) worcestershire sauce low sodium
  salt and pepper to taste
HOW TO DRESS UP MEATLOAF
1 pkg puff pastry sheet, thawed
1 egg slightly beaten & 1 tbsp water
 

Directions

1
mix all the ingredients above gently so as not to dry out the meat and place in loaf pan with removable bottom if you have one
2
bake at 350 degrees for about 45-50 minutes the juices on top will be clear and you will know that the meatloaf is done
3
remove puff pastry and let it warm up if you take it out of the freezer the night before and put it in the fridge it is ready when you are remove meatloaf from oven and let cool down while you lightly roll the puff pastry out not much bigger than it is already about 2 inches
4
place meatloaf on pastry, top down and fold like a present with the seam side down, cut extra little leaves or what design you want out of the other pastry to place on top and sides of pastry just to decorate and I always cook 10 extra leaves to place on each slice also
5
turn pastry over and brush with the egg wash then place your little cutouts all over it and bake 25-30 minutes until golden brown, remove and serve with your favorite veggie, my kids use to bring the leftovers out for breakfast or to snack on watching TV.