This Meatloaf Wellington transforms classic comfort food into a celebratory centerpiece. A savory meatloaf wrapped in golden puff pastry creates an impressive yet approachable dish. The layers of flavor from mushroom duxelles and prosciutto make every slice unforgettable.
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Why You’ll Love This Meatloaf Wellington
- Comfort food upgrade: Classic meatloaf gets a fancy puff pastry wrapping.
- Textural dream: Flaky pastry gives way to moist, perfectly seasoned meatloaf.
- Make-ahead friendly: Assemble a day ahead for stress-free entertaining.
- Beautiful presentation: Slices reveal gorgeous layers for a restaurant-quality look.
Ingredients & Tools
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 500 g ground beef (80/20 blend is ideal)
- 250 g ground pork
- 100 g breadcrumbs
- 1 large egg
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
- 300 g cremini mushrooms, very finely chopped
- 6-8 thin slices of prosciutto
- 1 sheet of puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Salt and black pepper to taste
Tools: A large skillet, a baking sheet, parchment paper, a food processor (optional, for the mushrooms), and a pastry brush.
The combination of beef and pork gives the meatloaf a fantastic depth of flavor and juiciness, while the prosciutto adds a salty, savory layer that locks in moisture. Don’t skip the egg wash—it’s the secret to that deep, golden-brown, professional-looking finish on the pastry.
Nutrition (per serving)
| Calories: | 580 kcal |
| Protein: | 32 g |
| Fat: | 35 g |
| Carbs: | 28 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 40 minutes | Cook Time: 50 minutes | Total Time: 1 hour 30 minutes
Before You Start: Tips & Ingredient Notes
- Don’t let your pastry get warm. Puff pastry is easiest to work with when it’s cold. Keep it in the fridge until the very last moment before you need to roll it out and wrap the meatloaf.
- Why a mix of meats? Using both beef and pork creates a more complex flavor profile and a moister texture than beef alone. The pork fat renders during cooking, basting the meatloaf from the inside.
- Chop those mushrooms finely. For the mushroom duxelles, you want the pieces to be very small so they cook down into a thick, spreadable paste. A food processor makes this step incredibly quick and easy.
- Let your meatloaf cool before wrapping. After you’ve shaped and initially baked the meatloaf, let it cool for at least 15-20 minutes. A hot meatloaf will steam the pastry from the inside and make it soggy.
- Season with confidence. Don’t be shy with the salt and pepper at every stage—seasoning the meat mixture, the mushrooms, and the onions is key to building layers of flavor.
How to Make Meatloaf Wellington
Step 1: Start by preheating your oven to 200°C (400°F). Then, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 5-7 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for just another minute until fragrant—you’ll notice the aroma change. Remove this mixture from the skillet and set it aside to cool. This forms the flavor base for your meatloaf.
Step 2: In the same skillet, add the finely chopped mushrooms. Cook them over medium-high heat, stirring occasionally, until they have released all their liquid and it has evaporated. This should take about 8-10 minutes. You’re aiming for a thick, dark, and pasty consistency—this is your duxelles. Season it well with salt and pepper, then spread it out on a plate to cool completely. This step is crucial for concentrating the mushroom flavor.
Step 3: In a large bowl, combine the ground beef, ground pork, breadcrumbs, the egg, Worcestershire sauce, Dijon mustard, dried thyme, and the cooled onion-garlic mixture. Use your hands to mix everything together until just combined. The trick is not to overwork the meat, or your meatloaf can become tough. Shape this mixture into a firm, compact log shape, roughly 25-30 cm long. Place it on a parchment-lined baking sheet and bake for 20 minutes. This initial bake sets the shape and cooks off some of the fat.
Step 4: Once the meatloaf is out of the oven, let it cool completely. This is a great time to clean up and roll out your puff pastry on a lightly floured surface. You want it large enough to fully envelop the meatloaf. Lay the slices of prosciutto down on the pastry, slightly overlapping, to create a solid layer. Then, spread the cooled mushroom duxelles evenly over the prosciutto.
Step 5: Carefully place the cooled meatloaf log at one end of the prosciutto-and-mushroom-covered pastry. Using the parchment paper to help you, gently roll the pastry around the meatloaf, making sure the seam ends up on the bottom. Tuck in the ends of the pastry like you’re wrapping a gift, and press to seal. Transfer the whole Wellington, seam-side down, to a fresh parchment-lined baking sheet.
Step 6: Brush the entire surface of the pastry with the beaten egg wash. This is what gives you that beautiful, glossy, golden-brown finish. For a professional touch, you can use the back of a knife to score a light diagonal pattern on top of the pastry—be careful not to cut all the way through. This also helps the steam escape.
Step 7: Bake the Wellington in your preheated 200°C (400°F) oven for 25-30 minutes, or until the pastry is puffed up and a deep, golden brown all over. The internal temperature of the meatloaf should read 70°C (160°F). When you pull it out, the kitchen will smell incredible. Let it rest on the baking sheet for at least 10-15 minutes before slicing. This rest period allows the juices to redistribute, ensuring a moist slice that holds its shape.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly, and refrigerate for up to 3 days.
- Freezer: Wrap unbaked Wellington tightly and freeze for up to 1 month.
- Reviving: Reheat slices in a 175°C (350°F) oven for 10-15 minutes to maintain crispness.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — The ultimate creamy, comforting side that’s perfect for soaking up any juices from the Wellington.
- Simple Roasted Asparagus — The bright, slightly crisp-tender asparagus provides a lovely fresh contrast to the rich, savory main.
- A Crisp Green Salad with a Sharp Vinaigrette — The acidity and freshness from the salad cut through the richness of the pastry and meat beautifully.
Drinks
- A Medium-Bodied Red Wine — A Pinot Noir or a Merlot has enough structure to stand up to the beef without overpowering the delicate pastry.
- A Dark Ale or Stout — The malty, roasted notes in a good dark beer complement the savory, umami flavors in the meatloaf and mushrooms.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are wonderfully palate-cleans
Meatloaf Wellington
Impress your guests with this easy Meatloaf Wellington recipe. A savory meatloaf wrapped in puff pastry for a stunning, delicious main course. Get the step-by-step guide now!
Ingredients
For the Ingredients
-
1 tbsp olive oil
-
1 medium yellow onion (finely chopped)
-
2 cloves garlic (minced)
-
500 g ground beef (80/20 blend is ideal)
-
250 g ground pork
-
100 g breadcrumbs
-
1 large egg
-
2 tbsp Worcestershire sauce
-
1 tbsp Dijon mustard
-
1 tsp dried thyme
-
300 g cremini mushrooms (very finely chopped)
-
6-8 thin slices prosciutto
-
1 sheet puff pastry (thawed)
-
1 egg (beaten (for egg wash))
-
Salt and black pepper (to taste)
Instructions
-
Start by preheating your oven to 200°C (400°F). Then, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 5-7 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for just another minute until fragrant—you'll notice the aroma change. Remove this mixture from the skillet and set it aside to cool. This forms the flavor base for your meatloaf.01
-
In the same skillet, add the finely chopped mushrooms. Cook them over medium-high heat, stirring occasionally, until they have released all their liquid and it has evaporated. This should take about 8-10 minutes. You're aiming for a thick, dark, and pasty consistency—this is your duxelles. Season it well with salt and pepper, then spread it out on a plate to cool completely. This step is crucial for concentrating the mushroom flavor.02
-
In a large bowl, combine the ground beef, ground pork, breadcrumbs, the egg, Worcestershire sauce, Dijon mustard, dried thyme, and the cooled onion-garlic mixture. Use your hands to mix everything together until just combined. The trick is not to overwork the meat, or your meatloaf can become tough. Shape this mixture into a firm, compact log shape, roughly 25-30 cm long. Place it on a parchment-lined baking sheet and bake for 20 minutes. This initial bake sets the shape and cooks off some of the fat.03
-
Once the meatloaf is out of the oven, let it cool completely. This is a great time to clean up and roll out your puff pastry on a lightly floured surface. You want it large enough to fully envelop the meatloaf. Lay the slices of prosciutto down on the pastry, slightly overlapping, to create a solid layer. Then, spread the cooled mushroom duxelles evenly over the prosciutto.04
-
Carefully place the cooled meatloaf log at one end of the prosciutto-and-mushroom-covered pastry. Using the parchment paper to help you, gently roll the pastry around the meatloaf, making sure the seam ends up on the bottom. Tuck in the ends of the pastry like you're wrapping a gift, and press to seal. Transfer the whole Wellington, seam-side down, to a fresh parchment-lined baking sheet.05
-
Brush the entire surface of the pastry with the beaten egg wash. This is what gives you that beautiful, glossy, golden-brown finish. For a professional touch, you can use the back of a knife to score a light diagonal pattern on top of the pastry—be careful not to cut all the way through. This also helps the steam escape.06
-
Bake the Wellington in your preheated 200°C (400°F) oven for 25-30 minutes, or until the pastry is puffed up and a deep, golden brown all over. The internal temperature of the meatloaf should read 70°C (160°F). When you pull it out, the kitchen will smell incredible. Let it rest on the baking sheet for at least 10-15 minutes before slicing. This rest period allows the juices to redistribute, ensuring a moist slice that holds its shape.07
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