BB&W Recipe Exchange

Chef Bob: Meatloaf Wellington

 Meatloaf Wellington

This rich, buttery entrée is a variation on Beef Wellington, a traditional English dish of beef tenderloin, then baked inside a puff pastry. Our version is less expensive, but no less delicious!

In cooking meatloaf, “under wraps” usually means the meatloaf is enclosed in some sort of shell or casing I.E. pastry or mashed potatoes cooking the meatloaf a day ahead, cooled it, chilled it, then, the morning of the party, I wrapped the cold meatloaf in a pie crust and baked it for 30 minutes  just long enough to lightly brown the crust and heat the meatloaf through.

Of course you can do all this as long as the meatloaf is cool enough not to melt the pastry no matter what you choose to use.


2 pounds of lean ground beef (I use ground round)

2 eggs

Salt and pepper to taste

1 medium onion chopped

1 cup oatmeal or bread crumbs

1/4 teaspoon Worcestershire sauce

1 package dehydrated onion soup mix

2/3 cup milk

1/8 teaspoon garlic powder

1/4 cup finely chopped pimento

Pastry for a two crust pie

1 egg for glaze


Mix together all of the ingredients except for the pie crust and one egg.

Shape into a roll and bake at 350 degrees for 1 hour meatloaf should be done.  Remove from oven and drain well on a rack until cool enough to handle.

On waxed paper, roll the pastry into a rectangle. Be sure that it is 1/8 inch thick and 2 inches wider than the length of the meatloaf. You will also want it two inches longer then the circumference.

Place the well-drained meatloaf on the pastry, top down.

Bring the pastry together at the center and ends, Trim off the excess pastry, moisten edges, and press them together firmly. You are sealing the pie crust around the meatloaf. Place the meatloaf, sealed edges down, on a greased baking pan.  Decorate the top with left over pastry if you wish.  Roll out the leftover pastry scraps and cut out shapes to add to the top of the Meatloaf Wellington. Pierce the top with fork tines.

Brush the entire surface of the Wellington with beaten egg to glaze it. Increase the oven temperature to 375 degrees Fahrenheit and bake 30 minutes or until golden brown.

Serving Suggestion :

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