how to make meatloaf wellingtons

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Meatloaf Wellingtons are an elegant and delicious twist on classic meatloaf, combining individual portions of savory meatloaf wrapped in flaky puff pastry. Here’s a simple recipe:

Ingredients:
Meatloaf:

1 lb ground beef (or a mix of beef and pork)
1 small onion, finely chopped
1 clove garlic, minced
1/2 cup breadcrumbs
1/4 cup milk
1 egg
2 tbsp Worcestershire sauce
1 tbsp ketchup (optional)
Salt and pepper to taste
Assembly:

1 sheet of puff pastry (thawed)
1 egg (for egg wash)
1 tbsp mustard (Dijon or yellow)
1 tbsp ketchup (for topping)
Optional: sautéed mushrooms or cheese slices for added filling
Instructions:
Prepare the Meatloaf:

In a large bowl, combine ground beef, onion, garlic, breadcrumbs, milk, egg, Worcestershire sauce, ketchup (if using), salt, and pepper. Mix until well-combined.
Divide the meat mixture into four equal portions and shape them into mini meatloaves (about the size of a large burger patty).
Preheat your oven to 375°F (190°C).
Assemble the Wellingtons:

Roll out the puff pastry sheet on a lightly floured surface and cut it into four squares.
If using additional fillings like sautéed mushrooms or cheese, place them on top of the meatloaf before wrapping.
Place one mini meatloaf on each pastry square, top with a small amount of mustard and ketchup, and wrap the pastry around the meatloaf, sealing the edges by pressing them together.
Place the wrapped meatloaf parcels seam-side down on a baking sheet lined with parchment paper.
Bake the Wellingtons:

Brush the tops of the Wellingtons with egg wash to help them achieve a golden-brown crust.
Bake in the preheated oven for 25-30 minutes or until the pastry is golden and crispy, and the meatloaf is cooked through.
Serve:

Let the Wellingtons rest for a few minutes before serving. Serve with your favorite side dishes like mashed potatoes, roasted vegetables, or a salad.