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Meatloaf Wellington
Meatloaf Wellington
Method
  • Preheat oven to 160* C (320* F) Fan.
  • In a food processor, beat the bouillon cube, 2 cloves of garlic and 2 tablespoons olive oil until the bouillon cube and the garlic have completely broken down.
  • Add the thyme, oregano, paprika, pepper and bread. Beat until the bread breaks down.
  • Add the aromatic bread mixture to a baking pan and bake for 15-20 minutes, until golden and crunchy. Set aside to cool.
  • In the meantime, peel and coarsely chop the vegetables – carrots, onion, red peppers and 2 cloves of garlic.
  • Transfer to a food processor and add 2 tablespoons olive oil, salt and pepper. Beat just to break the vegetables down (do not puree).
  • Place a pan over high heat and add 2 tablespoons of olive oil.
  • Add the vegetable mixture and sauté for 15-20 minutes, until they caramelize and their volume decreased by 1/3. This is done to condense their flavor.
  • Remove from heat and set aside to cool. When the mixture is close to room temperature. (It will help if you transfer it to a bowl.)
  • In a large bowl, add the vegetables, aromatic bread, ground meat, eggs and 2 tablespoons olive oil. Mix for about 3-4 minutes until completely combined.
  • In a separate bowl, add the eggs and using your hands add the cream cheese, sun dried tomatoes, thyme, salt and pepper. Mix thoroughly with a fork and set aside until needed.
  • Preheat oven to 180* C (350* F) Fan.
  • Spread a sheet of parchment on a working surface. Place the ground meat over it and cover with another sheet of parchment.
  • Roll out the ground meat mixture to 30x50 cm.
  • Spread 8 slices of bacon over the ground meat mixture, placing them one next to the other, leaving a border of 2 finger widths.
  • Shape the cheese filling into a small roll and place it over the slices of bacon.
  • Use the parchment paper to help you create a large roll. Wrap in aluminum foil and twist ends like a piece of candy.
  • Transfer to a baking pan fitted with a wire rack.
  • Bake for 50 minutes.
  • When ready, remove from oven and set aside to cool.
  • Carefully remove the wrappings, making sure to keep the roll intact and remove and juices.
  • Cut 1/3 of the meatloaf and roll the remaining part in a sheet of puff pastry. Cut the other sheet of puff pastry in half and wrap the smaller piece.
  • Line a baking pan with parchment paper. Add the 2 pieces of wrapped meatloaf and brush them with the egg wash. Put them together so that they stick and create a log.
  • Press down on the 2 pieces of dough so that they stick together and gently create horizontal lines on the surface so that it looks like wood.
  • Brush the remaining egg wash over it and bake for 200* C (392* F) for 30-40 minutes, until golden.

For the potatoes

  • Preheat oven to 170* C (338* F) Fan.
  • Spread the semi-coarse salt on the bottom of a shallow baking pan.
  • Spread the potatoes over it and bake for 20 minutes (depending on the size of the potatoes, they will be ready when you can pierce them with a knife).
  • When ready, remove from oven and cut the potatoes in half. Allow them to cool for 10-15 minutes.
  • Place a nonstick pan over high heat and add the potatoes cut side down.
  • Add the olive oil, thyme and rosemary. Carefully mix 2-3 times, making sure you don’t mash them.
  • When golden, remove from heat, add the butter and mix.
  • Serve with meatloaf Wellington.
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Nutritional
Chart

Nutrition information per 100 gr.

231
Calories (kcal)
12 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

14.3
Total Fat (g)
20 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

5.7
Saturated Fat (g)
29 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

14.7
Total Carbs (g)
6 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

2.3
Sugars (g)
3 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

10.0
Protein (g)
20 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

1.6
Fibre (g)
6 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.68
Sodium (g)
11 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.