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Meatloaf Wellington

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

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.

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INGREDIENTS DIRECTIONS

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

Open up the puff pastry package and roll out (on a lightly floured surface, if needed) one sheet to about 12 inches square. Roll the other one to 10 inches square, then cut a 9x5-inch piece out of it. Place both pieces on a tray lined with parchment paper. Refrigerate the pastry sheets and scraps (to make cool shapes for the top!) while preparing the loaf.
In a large skillet, over medium heat, warm the olive oil. Add the onion and cook, stirring, until lightly golden, 9–10 minutes. Add the garlic and cook, stirring, 1 minute. Add the mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper. Raise the heat to medium-high and cook, stirring often, until the mushrooms release their water and the skillet is dry, 6 to 7 minutes. Cool for 15 minutes.
Preheat the oven to 400°F.
Place the stuffing mix in a blender or processor and process until fine crumbs form (about 15 seconds); or place in a zippered plastic bag, seal, and crush into fine crumbs (you should have a generous ½ cup crumbs).
In a large bowl, beat 2 of the eggs, then stir in the stuffing crumbs to moisten. Add the mushroom mixture, ground beef, parm, remaining 1½ teaspoons salt and ¼ teaspoon pepper, and the cayenne. Gently mix with your hands until everything is incorporated, trying not to overmix.
Line a rimmed baking sheet with parchment paper. Place the 9x5-inch pastry piece on the parchment in the center of the baking sheet. Lay 6 slightly overlapping strips of prosciutto crosswise on the pastry, with the ends of the prosciutto overhanging the pastry on both sides.
Shape the meat mixture into a 9x5-inch loaf and center it on the prosciutto. Bring the ends of the prosciutto up the sides of the meatloaf, then arrange the remaining 6 slices of prosciutto lengthwise over the top of the meatloaf so the sides and top of the loaf are now encased in prosciutto.
Place the 12-inch square of pastry on top of the loaf on the diagonal, so that the pointed tips of the square extend beyond the ends of the loaf. (This gives you more length to cover the loaf.) Moisten the edges of the pastry all over with water, then tuck the ends of the top pastry down and under the loaf, sealing to the bottom pastry edge as much as possible. Beat the remaining egg, and brush the Wellington lightly with some of the egg.
Cut three 1-inch slits along the top of the Wellington, then use the pastry scraps to cut cool shapes and attach them to the top, brushing them with a bit of the beaten egg. Place the loaf in the oven and bake until the crust begins to turn deep golden, 25–30 minutes.
Reduce the heat to 375°F and bake until the meat inside reaches about 155°F on an instant-read meat thermometer, another 25–30 minutes, tenting with foil to prevent excess browning, if needed. Remove from the oven, let rest for 10 minutes to help the juices settle in the loaf, then use a serrated knife to cut into 1-inch pieces.