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Meatloaf Wellington

SERVES: 8 PREP: 40 minutes TOTAL TIME: 2 hours
Meatloaf Wellington

Meatloaf Wellington

SERVES: 8 PREP: 40 minutes TOTAL TIME: 2 hours

Easier and less expensive but just as delicious as traditional beef Wellington.

A traditional beef Wellington is like the ultimate in fancy. It’s a whole beef tenderloin—aka the entire roast that filet mignon comes from—that’s been stuffed with mushrooms and wrapped in crispy puff pastry (which is in itself a massive test of pastry chef skill). If I say so myself, every Christmas, I make a pretty incredible beef Wellington. And I do it just by riffing off a few recipes I see online, so the secrets to success are OUT THERE. But I wanted to share a Wellington recipe with you. I needed to give you something different.


And voilà, this recipe was born. And this one is so good it will make you NEVER WANT TO MAKE TRADITIONAL BEEF WELLINGTON. It’s a true miracle of science—how easily this recipe comes together. Instead of using a giant beef tenderloin, which is $$$$ and easy to overcook, we use the most beautiful meatloaf mix. And instead of borrrrrring breadcrumbs, we use crunched-up Stove Top stuffing because why does no one ever do this?!?!?!!!?!! The meat is juicy, the puff pastry is crispy (and from a box), and it feeds loads of your friends and/or family. It is THE perfect Sunday dinner, or honestly for any day of the week.

Reprinted from Cravings: All Together. Copyright © 2021 by Christine Diane Teigen. Photographs copyright © 2021 by Alex Lau. Published by Clarkson Potter, an imprint of Random House.


  • 1 (17.3-ounce) package Pillsbury puff pastry sheets (2 sheets), defrosted according to package instructions

  • + Flour, for rolling pastry (optional)

  • 2 tablespoons olive oil

  • 1 medium onion, finely diced

  • 1 tablespoon minced garlic

  • 1 (8-ounce) package fresh cremini or button mushrooms, stems discarded, very finely chopped (about 1½ cups)

  • 2 teaspoons kosher salt

  • ½ teaspoon freshly ground black pepper

  • 1 (6-ounce) package chicken-flavored Stove Top stuffing mix

  • 3 eggs

  • 1 ½ pounds (at least 80/20) ground beef

  • 1 cup (2 ounces) finely grated Parmigiano-Reggiano cheese

  • ¼ teaspoon cayenne pepper

  • 6 ounces (about 12 slices) thinly sliced prosciutto

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