Meatloaf Wellington

Meatloaf Wellington
  • PREP TIME
    20 mins
  • COOK TIME
    50 mins
  • TOTAL TIME
    1 hrs 10 mins
  • SERVING
    4 People
  • VIEWS
    21

Elevate your comfort food game with this impressive Meatloaf Wellington! A savory, seasoned meatloaf is enveloped in a flaky, golden crescent roll crust, creating a show-stopping centerpiece that's surprisingly easy to make.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    38 g
  • Cholesterol
    229 mg
  • Fiber
    2 g
  • Protein
    46 g
  • Saturated Fat
    17 g
  • Sodium
    1359 mg
  • Sugar
    8 g
  • Fat
    44 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)

02

Step

Melt butter in a large skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes. Remove from heat and let cool slightly. (10 minutes)

03

Step

In a large bowl, beat 1 egg until foamy. Add the cooked onion, ground beef, bread crumbs, Parmesan cheese, salt, pepper, and garlic; mix gently until just combined. Be careful not to overmix. (5 minutes)

04

Step

Shape the mixture into a loaf on a baking sheet lined with parchment paper. (5 minutes)

05

Step

Unroll crescent rolls and carefully cover the meatloaf completely, pinching the seams and perforations together to create a sealed crust. Trim any excess dough. (10 minutes)

06

Step

In a small bowl, whisk the remaining egg and water to create an egg wash. Brush the egg wash evenly over the entire crust. (3 minutes)

07

Step

Bake in the preheated oven until the crust is golden brown and an instant-read thermometer inserted into the center of the meatloaf registers at least 160 degrees F (70 degrees C), about 45 minutes to 1 hour. (60 minutes)

08

Step

Let the Meatloaf Wellington rest for 10 minutes before slicing and serving. (10 minutes)

For a richer flavor, try adding a layer of sautéed mushrooms or a smear of Dijon mustard under the crescent roll crust.
Make sure your ground beef is lean to prevent excess grease buildup during baking.
Don't overmix the meatloaf mixture, as this can result in a tough meatloaf. Mix gently until just combined.
If the crust starts to brown too quickly during baking, tent it loosely with aluminum foil.

Morgan Haag

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.9/ 5 ( 7 Ratings)
Total Reviews: (4)
  • Leanna Hayes

    Easy to follow and impressive to serve. Will definitely make this again.

  • Amy Kunde

    My crust didn't get as brown as I wanted, even after an hour. Next time, I'll try brushing it with more egg wash halfway through baking.

  • Jazlyn Bergesipes

    I added some sauteed mushrooms and onions under the crust, as suggested, and it was amazing!

  • Marta Little

    This recipe was a hit! My family loved the flaky crust and the flavorful meatloaf.

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