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Meatloaf Wellington

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Meatloaf Wellington
Meatloaf Wellington
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Yield Prep Time
8 servings 20 minutes
Cook Time Passive Time
45 minutes 1 hour
Yield Prep Time
8 servings 20 minutes
Cook Time Passive Time
45 minutes 1 hour
Meatloaf Wellington
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Yield Prep Time
8 servings 20 minutes
Cook Time Passive Time
45 minutes 1 hour
Yield Prep Time
8 servings 20 minutes
Cook Time Passive Time
45 minutes 1 hour
Ingredients
Sour Cream Dough
Meatloaf
Servings: servings
Units:
Instructions
Sour Cream Dough
  1. Place the flour and salt into a large bowl and stir to mix. Drop the chilled butter bits into the mixture and mix with a large fork. The mixture will have the texture of a coarse meal.
  2. In a separate mixing bowl, combine the egg and sour cream. Now combine the egg/sour cream mixture with the flour/salt/butter mixture. It is easiest with a spoon at first, then with your hands.
  3. Gather the dough into a soft, pliable ball. Wrap the dough in plastic or wax paper and chill for 1 hour.
Meatloaf
  1. In a large mixing bowl, add the bread crumbs and milk. Stir to incorporate and let stand.
  2. In a large skillet, melt the butter over medium heat. Add the onion and sauté for about five minutes. Remove and place in the mixing bowl with the bread crumb and milk mixture.
  3. Now place the raw ground beef in the skillet and brown until cooked through (about 10 minutes). Place the cooked meat into the mixing bowl.
  4. Now add the parsley, cheese, salt and pepper and stir all ingredients to incorporate completely. Let cool.
Assemblage
  1. Preheat the oven to 375 degrees F.
  2. Spray a large oven baker with cooking spray. Cut the chilled dough in half. Store one half in the refrigerator.
  3. Roll the other half into an oblong shape approximately 7 x 12 inches. Place the rolled dough in the bottom of the baker.
  4. Now mound the cooled meatloaf mixture on the center of the bottom dough. With your hands, compress the meatloaf in the shape of the bottom dough, leaving about 1 ½ inches of dough around the outer edge.
  5. Roll the second half in the same size and shape. With a pastry brush, moisten the bottom dough edge with the egg/milk mixture. Drape the second rolled dough over the meatloaf. Press the dough together with your fingers for a tight seal. With a sharp knife, prick three vent holes along the top of the loaf. Brush egg wash over the top of the loaf and place in the preheated oven.
  6. Bake for 45 minutes or until the crust is golden brown.
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