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Categories:
ground beef eggs onion breadcrumbs tomato sauce parsley garlic butter button mushrooms pastry tomato sauce potatoes Salad
Viewed: 40 - Published at: a year agoIngredients
- 18 oz ground beef
- 3 None large eggs
- 1 None onion, grated
- 3/4 cup dried breadcrumbs
- 1/2 cup tomato sauce
- 1 tbsp fresh parsley leaves, chopped
- 2 cloves garlic, finely chopped
- 2 tbsp butter
- 7 oz button mushrooms, finely sliced
- 2 sheets frozen puff pastry, thawed
- None None tomato sauce, to serve
- None None mashed potatoes, to serve
- None None salad, to serve
Method
- Preheat oven to 400°F. Line 2 baking trays with parchment paper.
- In a bowl, combine ground beef, 2 eggs, grated onion, breadcrumbs, tomato sauce, parsley and 1 clove garlic. Season and mix to combine. Shape into a 7x4 inch log and place on a prepared tray. Bake for 15 mins then let cool.
- Meanwhile, melt butter in a medium frying pan over medium heat. Saute mushrooms for 3-4 mins, until tender. Add remaining garlic and cook for 1 min.
- Increase oven to 425°F.
- Join puff pastry sheets together, making a 1/3 inch seam down 1 side. Spread mushrooms lengthwise down center of pastry. Place meatloaf on top. Lightly whisk remaining egg then brush over edges. Roll up wellington to enclose, pressing ends together to seal. Place on remaining tray. Brush with egg then bake for 20-25 mins, until puff pastry is golden brown.
- Let rest for 10 mins before slicing. Serve with tomato sauce, mashed potatoes and salad.
