Poor Man's Beef Wellington Meatloaf
Dip your toes into making a festive beef wellington without the investment of a beef tenderloin. This version uses a flavorful filling of ground beef coated in a mushroom duxelle, prosciutto and tucked inside a flaky puff pastry.
Poor Man's Meatloaf Wellington
Rated 5.0 stars by 1 users
Category
Beef
Cuisine
English
Author:
PS Seasoning
Servings
6
Prep Time
30 minutes
Cook Time
6 minutes
Dip your toes into making a festive beef wellington without the investment of a beef tenderloin. This version uses a flavorful filling of ground beef coated in a mushroom duxelle, prosciutto and tucked inside a flaky puff pastry.
Ingredients
- 2 LB – Ground Beef
- 2 – Eggs
- 1 ½ Cup – Breadcrumbs
- ½ Cup – Ketchup
- ¼ Cup – Bier Hall Mustard
- 6 TB – Prime Time Butcher’s Blend
- 1 1/3 Sheet – Puff Pastry
- 6 Slice – Prosciutto
- 1 – Egg + 1 Egg yolk
- 1 LB – Button Mushrooms
- 1 – Shallot
- ½ Cup – Red Wine
-
2 tsp – Buried Treasure
-
2 Sprigs – Fresh Thyme
- 2 TB – Cooking Oil
Duxelle
Directions
- Preheat your smoker to 225 degrees.
- Combine the ground beef, 2 eggs, breadcrumbs, ketchup, mustard and primetime in a bowl and mix together until well combined and the meat becomes slightly tacky.
- Form into a loaf pan and place on the smoker.
- Smoke until the internal temperature reaches 150 degrees.
- Remove from the smoker and let rest at room temperature while you prep the rest of the wellington.
- Mince the shallot and mushrooms.
- Add oil to a large sauté pan and place over medium heat.
- Add the mushrooms and shallot to the pan and sauté for 10-15 minutes until the moisture is mostly gone.
- Add wine and thyme, then season with Buried Treasure.
- Cook until the wine is dissolved. Remove any stems from the thyme.
- Preheat oven to 425 degrees.
- Roll out a sheet of puff pastry so that it is big enough to fully wrap the meatloaf.
- Arrange the prosciutto on the pastry leaving ½” edge along all sides.
- Spread the duxelle evenly on top of the prosciutto.
- Place the meatloaf in the middle of the pastry.
- Beat the egg and egg yolk together.
- Use a pastry brush to egg wash the edge of the puff pastry, this will seal it when folded together.
- Wrap up the meatloaf ensuring all side a re covered.
- Use the other 1/3 sheet of puff pastry to make a lattice if desired.
- Egg wash the whole wellington and then place the lattice on top, egg wash again.
- Place on a parchment lined sheet tray. Season the top of the wellington with more Prime Time.
- Bake in the oven for 20-30 minutes until the puff pastry is golden brown.
- Let rest at room temperature for 10 minutes before cutting and serving.
- Enjoy!
