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How To make MEAT LOAF WELLINGTON
Ingredients
1
pound
ground beef
2
pound
ground veal
2
pound
ground pork
1
teaspoon
worcestershire sauce
2
each
eggs
1/2
cup
cracker crumbs
3/4
cup
ketchup
1/2
cup
warm water
1
pk
dry onion soup mix
4
each
bacon strips
2
pk
crescent roll dough
1
each
egg white,lightly beaten with 1 tb water
1
flour
Directions:
Heat oven to 350 degrees.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 shallow baking dish. (For cleanup
ease,use non stick cooking spray.) 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 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 may be used.Brush dough with egg white and return loaf to the oven
for 15 to 20 minutes or until golden.Makes 6 to 8 servings.
How To make MEAT LOAF WELLINGTON's Videos
Meatloaf in puff pastry: simple and delicious recipe!
INGREDIENTS
500g of minced meat
40g of salami
1 onion
Parsley
Salt
Sweet paprika
Nutmeg
Ginger
Pepper
40g (1/4 cup) of breadcrumbs
1 egg
1 roll of puff pastry
Parmesan
Black sesame seeds
METHOD
1. In a bowl with meat add the salami, onion, parsley, salt, sweet paprika, nutmeg, ginger, pepper, breadcrumbs, and egg white and mix until all is well combined.
2. Arrange the cling film on the cutting board, transfer the meat mixture and create the loaf shape. Wrap it in cling film and transfer it to the fridge for 30 minutes.
3. Unroll the puff pastry on the cutting board and place meatloaf on the one side and press with the fork to close it well. Brush each side with egg yolk.
4. Roll out the puff pastry with the meatloaf and brush with the egg yolk. Notch the top part with the knife. Sprinkle with parmesan and black sesame seeds on top.
5. Cut the roll into small rolls (3cm size) and transfer them to the baking tray covered with parchment paper.
6. Bake in oven at 180°C/360°F until they are golden.
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Mystery Sauce?! Meatloaf Wellington (Pt I) with The Brass Sisters | Revive or Archive
Part 1 of 2: after last week's revive-worthy dish, Ishea Brown gives another ambitious 1970s recipe a try. But the retro recipe calls for a Mock Perigourdine Sauce -- what is that??? And how will Ishea make it, with no instructions?
Thankfully, the Brass Sisters, aka PBS' James Beard Award-nominated Food Flirts, come to the rescue! Watch as Ishea follows guidance from Marilynn and Sheila to make the sauce for the Meatloaf Wellington.
Stay tuned to see how the full Meatloaf Wellington recipe turns out - coming next week!!
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Italian Wellington Meatloaf - Simply Home Made Edition
Delicious Recipes and DIY. 100% Comforts of Home.
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What to do in the quarantine period? Coronavirus is forcing us to stay at home, why not spend some time in the kitchen preparing delicious recipes? What are we cooking today?
Here it is! This is the recipe of Italian Wellington Meatloaf - Simply Home Made Edition
This is my recipe, it’s absolutely not like the original recipe. This is a “cheaper” version and in my opinion even more delicious. For the preparation follow our video! Here are the ingredients:
1 pack of puff pastry
400 gr of minced pork or whatever you prefer
2 eggs
50 gr of parmesan cheese
50 gr of bread crumbs
salt and pepper to taste
25 gr of butter
25 gr of oil
25 gr of Mirepoix
Enjoy the video!
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Meatloaf Wellington Recipe ~The Kitchen Witch ~ Sunday Dinner
Today's video features a recipe for Meatloaf Wellington - or meatloaf in puff pastry. Meatloaf is layered with a beautiful duxelles of mushrooms and then baked
Turkey Meatloaf Wellington
We're too busy in the kitchen to write down the recipe... check back on or follow us on Facebook (
4 Levels of Meatloaf: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - amateur Emily, home cook Lorenzo, and professional chef Chris Scott from the Institute of Culinary Education - to make us their favorite meatloaf recipe. Once each of them had presented their take on this family pleasing classic, we asked food scientist Rose to weigh-in on their choices. So what do you think, want to try them all? Even two out of three ain't bad when it comes to meatloaf.
Visit the ICE Blog for Chef Chris Scott's Level 3 Recipe:
Emily is on Instagram at @emilyslamduncan
Keep up with Lorenzo at @rollinabenzo
Follow Chef Chris at @chefchris512
Looking For Rose? She's at @rosemarytrout_foodscience
The Institute of Culinary Education is also on Instagram at @iceculinary
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