MacKenzie Posted September 25, 2015 Report Posted September 25, 2015 A friend sent me the recipe for this some time ago and today was the day to try it. The spices ready to mix and cook before adding to the freshly ground beef. Spices, onions, garlic and peppers cooked. Ready to mix things together. Meatloaf log is formed and on sitting on the pastry waiting to be rolled. Rolled up, sprinkled with salt and on Pebbles at 400F for 50 mins. Plated.
tinyfish Posted September 25, 2015 Report Posted September 25, 2015 Thats looks really good. I must try cooking the peppers, onions, garlic and spices on my next meatloaf.
ckreef Posted September 25, 2015 Report Posted September 25, 2015 Looks fantastic. I need to try that as I have some puff pastry in the freezer looking for a stomach.
kjs Posted September 26, 2015 Report Posted September 26, 2015 I would never have thought of meatloaf Wellington, it looks really tasty. I make Beef Wellington from time to time and we really like it. You have inspired me to give this a try.
bryan Posted September 26, 2015 Report Posted September 26, 2015 Great cook! Thanks. This will be in my recipe book.
MacKenzie Posted September 26, 2015 Author Report Posted September 26, 2015 Yes,Tony, I could have easily made that or some individual ones, next time.
Poochie Posted September 27, 2015 Report Posted September 27, 2015 I've never fix it before so I need to give it a try. It sure looks yummy!
MacKenzie Posted September 27, 2015 Author Report Posted September 27, 2015 Thanks, everyone. I liked the meat so much that I think the next time I make an ordinary meatloaf that I'll use the same recipe.
MacKenzie Posted March 2, 2016 Author Report Posted March 2, 2016 I just having fun with this new forum, any excuse so that I can use it some more. Here is a leftover dinner with some Meatloaf Wellington.
tinyfish Posted March 2, 2016 Report Posted March 2, 2016 That looks great MacKenzie. I will have to try this.
MacKenzie Posted March 2, 2016 Author Report Posted March 2, 2016 Thanks, guys, that pie crust was a killer and the meatloaf was extra tasty too. very enjoyable and I do recommend it to you.:)
Rak Posted March 2, 2016 Report Posted March 2, 2016 Great idea and post MacKenzie! Would you mind sharing that meatloaf recipe? I need to try this!
MacKenzie Posted March 2, 2016 Author Report Posted March 2, 2016 I actually thought I had posted the recipe, it looks like I didn't. Good news, it can be found here- http://www.cinnamonspiceandeverythingnice.com/meatloaf-wellington/ I pretty well followed the recipe except I used red pepper instead of green. For the pie crust I used my mother's recipe which I don't mind sharing either. Mum’s 8 Inch Pie Crust 2 C flour 1 t salt 1/3 C lard ½ C Crisco + 1 spoonful 2T of very cold water. Cut the lard and Crisco into the flour-salt mixture and add the cold water as needed. Do not over work or pastry will be tough. Form two balls and put pastry into the fridge and allow it to cool. It will be easier to roll into two crusts. Bake at 450⁰ F, 40 mins. **** It says 8 inch but it is what I use in my 9 inch pie plates. I think it's just a case of measuring the bottom or the top. I warn you it is "Short" pastry so be careful handling it.
