Do you have minced meat and puff pastry? Then try this recipe
For this recipe you need follow ingredients:
1 onion,
350 grams of minced meat
salt, pepper
dry garlic
olive oil.
Fry everything and wrap it in a sheet of puff pastry. Sprinkle grated cheese on top (about 150 grams). Beat 1 egg and brush on top. Sprinkle with sesame seeds. Send in the oven for 30 minutes and bake at 200 degrees.
It turned out to be a great result
Good Appetite
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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
Ina Garten's Meatloaf | Barefoot Contessa | Food Network
Fans say Ina's easy recipe is the best meatloaf ever!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Meat Loaf
Recipe courtesy of Ina Garten
Total: 1 hr 25 min
Cook: 1 hr 25 min
Yield: 6 servings
Level: Easy
Ingredients
1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)
Directions
Preheat the oven to 325 degrees F.
Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.
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Ina Garten's Meatloaf | Barefoot Contessa | Food Network
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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Puff Pastry Salmon (Salmon Wellington)
Here is what you'll need!
Serves 2
Ingredients
2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 ounces spinach
1 teaspoon salt (for spinach)
1 teaspoon pepper (for spinach)
⅓ cup breadcrumbs
4 ounces cream cheese
¼ cup Parmesan, shredded
2 tablespoons dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon filet
1 teaspoon salt (for salmon)
1 teaspoon pepper (for salmon)
1 egg, beaten
Preparation
1. Preheat oven to 425°F.
2. In a pan over medium heat, melt butter.
3. Add the garlic and onions, cooking until translucent.
4. Add the spinach, salt, and pepper, cooking until spinach is wilted.
5. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
6. On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
8. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
9. Brush the beaten egg on the top and sides of the pastry.
10. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
11. Brush the top again with the egg wash.
12. Bake for 20-25 minutes, until pastry is golden brown.
13. Slice, then serve!
Music provided by Warner Chappell Inc. Used with permission
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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