White Trash BEEF WELLINGTON

We make a White Trash Beef Wellington!
Link to Gordon Ramsay's Welly Sauce Video: https://youtu.be/6XUZ_r9tosw
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Ingredients:
Puff Pastry
Proscuitto
Cremini Mushrooms
Dried Porcini Mushrooms
For Meatloaf:
2 lbs Ground Beef
2 Eggs
1 Tbs Granulated Garlic
1 Tbs Italian Seasoning
2 tsp Black Pepper
2 tsp Smoked Paprika
2 Tbs Tomato Powder (or just a little more ketchup)
1/4 cup Ketchup
1 cup Shredded Carrots
1/2 Diced Onion
1 cup Parmesan Cheese
1 cup Bread Crumbs
Directions:
Mix together all of your Meatloaf ingredients
Bake Meatloaf in loaf pan at 350 degrees F until fully cooked, or you can sous vide it like I did by wrapping it up nicely in lots of plastic wrap, vaccuum seal it and cook at 165 degrees F for 3 hours
Blend your mushrooms into a paste, and cook in a pan until most or all of the moisture is removed from your mushroom paste, or "Duxelle" ... fancy word huh?
Lay down a large area of plastic wrap
Layer your proscuitto about 4 pieces wide and two pieces long, overlapping so its just about as wide as your meatloaf.
Layer your Duxelle onto your prosciutto then roll your meatloaf up in the prosciutto, then wrap in plastic wrap and refridgerate for 30 minutes
Roll out your puff pastry so it is a little thinner than packaged
Place on top of another large area of plastic wrap.
Roll your prosciutto wrapped meatloaf up in the puff pastry and trim any excess.
Brush a layer of egg wash, then wrap up again in plastic wrap and refridgerate for another 15 minutes.
Add any decorations, brush with egg wash once more and bake at 400 degrees F for about 45 minutes, or until the crust is a nice Golden Brown.
Enjoy!!!