POOR MAN’S BEEF WELLINGTON aka MEATLOAF WELLINGTON (1973) serves 4-6
10 1/2 ounce jar or can of beef gravy
1 1/2 pounds ground beef
1 cup FINE bread crumbs
1 LARGE egg, slightly beaten
1/4 cup minced onion
FRESH ground sea salt and black pepper, to taste
1 sheet puff pastry
8 ounces sliced mushrooms, optional
2 tablespoons butter
- Preheat oven 375°.
- Combine 1/4 cup gravy with ground beef, bread crumbs, egg, onion, salt and pepper, mixing thoroughly.
- Shape into 3×7 inch loaf.
- Place in shallow baking pan.
- Bake 45 minutes.
- Increase heat to 400°.
- Melt butter in a large skillet.
- Add mushrooms to skillet and sauté to caramelize well.
- Drain off grease from mushrooms as well as the meatloaf.
- Roll out puff pastry.
- Lay mushrooms out along a long edge.
- Place loaf over mushrooms if using and roll to cover. Fold in edges to seal.
- Bake 15 minutes more.
- While the Wellington is baking the last time, heat the remaining gravy to serve with it and mashed potatoes.
NOTE:
- The original recipe had you draping 5 crescent rolls over the baked loaf. I adapted it to be more like a true Wellington.
- I also added the mushrooms to be more Wellington like.
- If I’m serving this to company, I make my Browned Potato Loaf to make it more elegant.
