MEATLOAF WELLINGTON
This is one of my specialties! I'm not a meatloaf fan, but this is to die for! I hope you enjoy. I usually make 2 loaves and freeze the second one for a later use, then thaw, wrap and cook.
Provided by kzbhansen
Categories Meat
Time 2h45m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375°.
- Grease a loaf pan.
- Combine egg and milk. Add bread crumbs, onion, celery, seasonings, beef, and pine nuts. Place into the loaf pan.
- Bake 1 hour and 15 minutes.
- Cool and remove from the pan.
- If you freeze allow it to thaw out completely before you continue on with the rest of the steps.
- Preheat oven to 400°.
- Let pastry stand out a room temperature for about 25 minutes. Form into a ball.
- Combine the mushrooms and cheese and spread on the top of the meat loaf.
- Roll out the pastry to about 18x12-inches. Wrap the meat loaf. Use the egg with 2 T water to seal the edges and to brush the top and sides of the loaf with.
- Place on an ungreased baking sheet and bake for 30-40 minutes.
- Let stand 10 minutes before carving.
MEAT LOAF WELLINGTON
My family would rather have this than plain meat loaf. It's a good way to dress up an ordinary dish for company. Many people have asked for the recipe.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine 1/4 cup gravy, bread cubes, onion, egg and salt. Crumble beef over mixture and mix well., Press into a greased 9x5-in. loaf pan. Bake, uncovered, at 375° for 1 hour or until meat is no longer pink and a thermometer reads 160°., Remove loaf from pan; drain on paper towels. Place in a greased 13x9-in. baking pan. Unroll crescent dough; seal seams and perforations. Cover top and sides of meat loaf with dough; trim excess., Bake for 10-15 minutes or until pastry is golden brown. Heat the remaining gravy; serve with meat loaf.
Nutrition Facts : Calories 378 calories, Fat 21g fat (8g saturated fat), Cholesterol 105mg cholesterol, Sodium 823mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 0 fiber), Protein 27g protein.
MEATLOAF WELLINGTON
Meatloaf with a crescent roll crust.
Provided by kristingaddis
Categories Main Dish Recipes Meatloaf Recipes
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a large skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes.
- Beat 1 egg in a large bowl until foamy. Add onion, ground beef, bread crumbs, Parmesan cheese, salt, pepper, and garlic; mix until combined. Mold mixture into a loaf on a baking sheet.
- Unroll crescent rolls and use to cover meatloaf completely, seaming seals and perforations so that no meat is visible.
- Whisk remaining egg and water in a small bowl to make egg wash. Brush egg wash over crust.
- Bake meatloaf in the preheated oven until crust is very dark and an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 45 minutes.
Nutrition Facts : Calories 748.2 calories, Carbohydrate 37.8 g, Cholesterol 228.7 mg, Fat 44 g, Fiber 1.7 g, Protein 46.4 g, SaturatedFat 16.9 g, Sodium 1359.4 mg, Sugar 7.5 g
MEATLOAF WELLINGTON
This recipe isn't my own, and I cannot for the life of me remember where I got it. It's really good, though! Sometimes I make 1 big one, and for company I make mini individual ones. Just a fancier way to serve meatloaf.
Provided by Wildflour
Categories Meat
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350.
- Mix meats together by hand in a large bowl.
- Add worcestershire sauce, eggs, cracker crumbs, ketchup, water and soup mix.
- Mix by hand and shape into a loaf in a greased, shallow baking dish.
- Drape the loaf with bacon strips.
- Bake 1 1/2 to 2 hours or until done.
- Cool 10 to 15 minutes.
- Separate 2 packages of crescent roll dough into 6 rectangles (2 crescent forms make 1 rectangle).
- Reserve the remaining 2 for decorating.
- Overlap the triangles on a large, lightly floured surface to make a large rectangle.
- Gently press together the seams and perforations.
- Place over meat loaf and mold to fit.
- Trim off excess dough.
- Use remaining rectangles to make a design for the top; cookie cutters work great, you can also make ropes and tie them into bows and such.
- Brush dough with egg white and return loaf to the oven for 15 to 20 minutes or until golden.
- Makes 6 to 8 servings.
Nutrition Facts : Calories 728, Fat 25.6, SaturatedFat 8.9, Cholesterol 224.5, Sodium 1664.3, Carbohydrate 76.2, Fiber 4.3, Sugar 12.3, Protein 45.9
MEATLOAF WELLINGTON
I different twist to the "same old" meatloaf. I friend from work gave this to me. I make it about every other month. I nice change from the ordinary!
Provided by Got Milk
Categories Meat
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Mix all the ingredients together and put in a meatloaf pan. Bake for 1 hour or until done.
- Let cool for 10 minutes or so then dump out onto a plate or cookie sheet. Wrap a towel around it to drain excess grease off.
- Once done wrap crescent rolls around meatloaf and place back in oven on a 13x9-inch baking pan.
- Bake in oven for 15 minutes. Pour rest of gravy over top and serve. Enjoy! (I let everyone put their own gravy on it).
Nutrition Facts : Calories 888.3, Fat 42.2, SaturatedFat 15.5, Cholesterol 235.8, Sodium 1354.1, Carbohydrate 66.9, Fiber 4.3, Sugar 5.5, Protein 55.9
MINCED BEEF WELLINGTON
John Torode nostalgically shares his nana's recipe for a Sunday lunch with a money-saving twist
Provided by John Torode
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 10
Steps:
- Mix the beef with the ketchup, 3 eggs, seasoning and 100ml water in a table-top mixer for 5 mins - or squeeze and squelch with your hands in a bowl. Mix in the onions, half the garlic and herbs.
- Heat the oven to 200C/180C fan/gas 6. Press the meat into a sausage shape about 30cm x 10cm on a baking tray. Cook for 20 mins then remove and leave to cool.
- Heat the butter in a frying pan over a high heat, add the mushrooms and cook for 3 mins. Add remaining garlic and cook for a further 2 mins, pouring off the excess water from the mushrooms.
- Roll pastry into a rectangle large enough to wrap up the beef. Beat remaining egg with a little water and brush over pastry.
- Spread the mushroom mix into a meatloaf-size strip along the middle of the pastry. Sit the meat on top then cut pastry either side into strips from the meat outwards. Criss-cross these over the meat to enclose and tuck under ends. Brush with more egg, then place on a tray and cook for 40 mins, covering after 30 mins if going too brown.
Nutrition Facts : Calories 640 calories, Fat 45 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 1.4 milligram of sodium
MEATLOAF WELLINGTON
I got this from Taste of Home Magazine. I love Beef Wellington but at times my budget can not afford it. This is a wonderful dish and can be impressive for a Sunday Dinner. I usually serve this with green bean almondine. Hope you enjoy it.
Provided by kandee_roses
Categories Meat
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine 1/4 cup gravy, bread cubes, onion, egg, and seasonings.
- Crumble beef over mixture and mix well.
- Press into a greased 9-inch x 5-inch x 3-in loaf pan.
- Bake uncovered at 375 degrees for 1 hour or until meat is no longer pink and meat thermoeter reads 160 degrees.
- Remove loaf from pan, drain on towels.
- Place on a greased 13-inch x 9-inch baking pan.
- Unroll crescent roll dough; seal perforations.
- Cover the top and sides of meat loaf with dough.
- Trim excess.
- Bake 10-15 minutes or until pastry is golden brown.
- Heat remaining gravy and serve with meatloaf.
Nutrition Facts : Calories 381.2, Fat 20.6, SaturatedFat 7.8, Cholesterol 118.8, Sodium 782.2, Carbohydrate 20.8, Fiber 1.5, Sugar 1.9, Protein 26.6
MEATLOAF WELLINGTON WITH MADEIRA SAUCE
Tired of meatloaf you say? Then wait until you taste this wonderful creation that a friend made for me a few years ago. I begged for the recipe. I admit, I have not ventured to make this myself because my family doesn't care for meatloaf, but I can certainly vouch for the outstanding taste.
Provided by shimmerchk
Categories Meat
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- In a bowl, beat 2 eggs, ketchup, season salt, Worcestershire, mustard and pepper.
- Crumble meat over mixture and mix well.
- Sprinkle with onion and bread crumbs; mix gently.
- Shape into two loaves, about 9 in x 3 inches.
- On a lightly floured surface, roll out each pastry sheet into an 18in x 16in rectangle.
- Invert meat loaves and place in center of each pastry; fold short sides of pastry over loaf.
- Fold long sides over loaf and pastry seal seams.
- Place, seam side down, on a rack in a large baking pan.
- Beat remaining egg; brush over pastry.
- Bake at 350 degrees for 60 to 70 minutes or until a meat thermometer reads 160-170 degrees.
- Meanwhile, for sauce, melt butter in saucepan.
- Whisk in flour until smooth.
- Stir in the consommé, tomato paste, thyme rosemary browning sauce and cloves.
- Bring to a boil;cook and stir for 2 minutes or until thickened.
- Stir in wine.
- In a skillet, sauté mushrooms in oil until tender.
- Serve the mushrooms and sauce over meatloaf slices.
Nutrition Facts : Calories 553.4, Fat 36.2, SaturatedFat 13.1, Cholesterol 131.1, Sodium 622.9, Carbohydrate 30.5, Fiber 1.3, Sugar 3.9, Protein 24.4
MY MOM'S MEAT LOAF WELLINGTON
Ever since the Taste of Home Restaurant opened its door in downtown Greendale, Wisconsin, diners have been asking us to share this recipe, so here it is.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 2 meat loaves (5-6 servings each) and about 2-1/2 cups sauce.
Number Of Ingredients 24
Steps:
- In a large bowl, beat 2 eggs, ketchup, seasoned salt, Worcestershire sauce, mustard and pepper. Crumble meat over mixture and mix well. Sprinkle with onion and bread crumbs; mix gently. Shape into two loaves, about 9x3 in., On a lightly floured surface, roll out each pastry sheet into an 18x16-in. rectangle. Invert meat loaves and place in center of each pastry; fold short sides of pastry over loaf. Fold long sides over loaf and pastry; seal seams. , Place, seam side down, on a rack in a 15x10x1-in. baking pan. Beat remaining egg; brush over pastry. Bake at 350° for 60-70 minutes or until no pink remains and a thermometer reads 160°. , Meanwhile, for sauce, in a small saucepan, melt butter. Whisk in flour until smooth. Stir in the consomme, tomato paste, thyme, rosemary, browning sauce if desired and cloves. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in wine or broth., In a small skillet, saute mushrooms in oil until tender. Serve the mushrooms and sauce with meat loaf slices.
Nutrition Facts : Calories 481 calories, Fat 26g fat (9g saturated fat), Cholesterol 115mg cholesterol, Sodium 1014mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 4g fiber), Protein 22g protein.
MEATLOAF WELLINGTON
I got this recipe from Taste Of Home. It is so good and very easy. It is so impressive, you can serve it to company. It is just outstanding. The original recipe called for beef, pork and veal. I just use beef.
Provided by LizP5885
Categories Meat
Time 1h25m
Yield 2 loaves, 12 serving(s)
Number Of Ingredients 21
Steps:
- In a bowl, beat 2 eggs, ketchup, seasoned salt, Worcestershire sauce, mustard and pepper.
- Crumble beef over and mix well.
- Sprinkle with onion and bread crumbs; mix gently.
- Shape into two loaves, about 9-inches x 3-inches.
- On a lightly floured surface, roll out each pastry sheet into an 18-inch x 16-inch rectangle.
- Invert meat loaves and place in center of each pastry; fold short sides of pastry over loaf. Fold long sides over loaf and.
- pastry seal seams.
- Place, seam side down, on a rack in a 15-inch x 10-inch x 1-inch baking pan.
- Beat remaining egg; brush over pastry.
- Bake at 350°F for 60 to 70 minutes.
- Meanwhile, for sauce, melt butter in a saucepan.
- Whisk in flour until smooth.
- Stir in the consomme, tomato paste, thyme, rosemary, browning sauce, if desired and cloves.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Stir in wine or broth.
- In a skillet, saute mushrooms in oil until tender.
- Serve the mushrooms and sauce over meat loaf slices.
Nutrition Facts : Calories 519, Fat 31.9, SaturatedFat 10.6, Cholesterol 118.3, Sodium 597.6, Carbohydrate 30.4, Fiber 1.3, Sugar 3.9, Protein 25.3
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