"Wayne Boatwright" > wrote in message
...
> On Wed 07 Dec 2005 08:08:59p, Thus Spake Zarathustra, or
> was it PastaLover?
>
>> Andy Katz wrote:
>>> I was thinking about ways to serve meatloaf that
>>> would avoid
>>> cliche but still validate this American classic. I
>>> wasn't thinking of
>>> a true Wellington per se, but rather encasing the
>>> meatloaf in puff
>>> pastry with caramelized onions and maybe some blue
>>> cheese.
>>>
>>> Then I read the NY Times food section ($25 &
>>> Under), only to
>>> learn that 24 Prince is doing exactly that. Or was. I
>>> *think* I
>>> trailed at 24 a couple weeks ago, and they weren't doing
>>> any
>>> meatloafs, or other species of comfort foods the review
>>> alluded to
>>> (they don't have a chef right now, so there might not be
>>> the degree of
>>> control on the menu).
>>>
>>> Either way, is meatloaf en croute common, has it
>>> been
>>> appearing in comfort food venues?
>>>
>>> Andy Katz
>>
>> I think it's called a Jamacian meat pattie, or an
>> empanada, or a meat
>> pie, or a Cornish pasty... Just about every culture has
>> something like
>> this, baked or fried, hand-held size or larger, dough or
>> pastry encasing
>> a mix of ground meat, seasoning, and sometimes veggies.
>
> Meatloaf en croute is certainly none of the above. Each
> of them is unto
> themselves. I think Andy is picturing a meatloaf made
> with at least a
> pound or two of meat, not anything hand-held.
>
> Having said that, I absolutely love Cornish pasties.
> Empanadas are pretty
> good, too.
>
> --
> Wayne Boatwright *¿*
But, on the other hand. You could do it with mini loaf pans
and make individual Meatloaf Wellington.
Here are some recipes I found I'm sure you could substitute
your own meatloaf recipe.
-= Exported from BigOven =-
Campbell's Best Ever Meat Loaf
Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
-= Ingredients =-
1 Can Condensed Cream of Mushroom Soup
or ; Golden Mushroom Soup
2 lbs. ground beef
1/2 cup fine dry breadcrumbs
1 egg, slightly beaten
1/3 cup finely chopped onion
1 tsp. salt
1/3 cup water
-= Instructions =-
Mix thoroughly 1/2 cup soup, beef, breadcrumbs,
egg, onion, and salt. Shape firmly into loaf
(8x4 inch); place in shallow baking pan. Bake
at 375 degrees for 1 hour, 15 minutes. In
saucepan, blend remaining soup, water, and 2 to
3 Tbs. drippings from pan. Heat, stir
occasionally. Spoon on top of loaf or serve in
gravy dish.
** This recipe can be pasted into BigOven without retyping.
**
** Easy recipe software. Try it free at:
http://www.bigoven.com **
-= Exported from BigOven =-
Meat Loaf Wellington
Recipe By:
Serving Size: 0
Cuisine:
Main Ingredient:
Categories: Beef, Hamburger, Pork, : Meats, : 8
Preparation Time :0:00
-= Ingredients =-
1 lb Ground beef
lb Ground veal
lb Ground pork
1 t Worcestershire sauce
2 Eggs
c Cracker crumbs
c Ketchup
c Warm water
1 pk Dry onion soup mix
4 Bacon strips
2 pk Crescent roll dough
1 Egg white ; lightly beaten
With 1 tbsp. water
Flour
ven to 350 deg rees.Mix meats together by hand in a large
bowl.Ad
tershire sauce eggs cracker crumbs ketchup water and soup
mix.
hand and shap e into a loaf in a shallow baking dish. ; For
cleanup
se non stick c ooking spray.) Drape the loaf with bacon
strips.Ba
1/2 2 hours or un til done. Cool 10 to 15 minutes. Separate
2 packag
nt roll dough into 6 rectangles ; 2 crescent forms make 1
gle).Reserve t he remaining 2 for decorating.Overlap the
triangle
e floured surf ace to make a large rectangle.Gently ; press
together the
and perforatio ns. Place over meat loaf and mold to fit.Trim
off
dough.Use rem aining rectangles to make a design for the top
; cookie
s may be used. Brush dough with egg white and return loaf to
the
to 20 minutes or until golden.Makes 6 to 8 servings.
-= Instructions =-
** This recipe can be pasted into BigOven without retyping.
**
** Easy recipe software. Try it free at:
http://www.bigoven.com **
-= Exported from BigOven =-
Meatloaf Wellington
Recipe By:
Serving Size: 8
Cuisine:
Main Ingredient:
-= Ingredients =-
2 pounds lean ground beef
1 cup fine ; dry breadcrumbs
3 tablespoons onion
finely ; chopped
1 can mushroom soup
2 eggs, lightly beaten
2 teaspoons steak sauce
1 teaspoon salt
1/2 teaspoon pepper
1 (17 1/4-ounce) package frozen
puff ; pastry sheets
1 egg, lightly beaten
-= Instructions =-
Stir together first 8 ingredients
in a large bowl; press mixture into
a lightly greased 9 x 5 inch loafpan.
Bake at 375° for 45 to 50 minutes.
Invert onto a wire rack over a
shallow pan; let stand 10 minutes.
Unfold pastry sheets. Lap a short
edge of one pastry sheet 1 inch over
a short edge of second pastry sheet
on a lightly floured surface, and
press edges securely. Roll into an
18- x 10-inch rectangle. Place
meatloaf in center of pastry. Fold
pastry over meatloaf, covering
completely; trim excess pastry and
press edges to seal. Place meatloaf,
seam side down, on baking sheet,
and brush with 1 egg.
Bake at 425° for 20 minutes or
until brown.
** This recipe can be pasted into BigOven without retyping.
**
** Easy recipe software. Try it free at:
http://www.bigoven.com **