Monday, February 23, 2009

Myra's Meatloaf Wellington

My friends Nick and Mitch were thrilled to tell me about their fabulous friend who's a fabulous cook, their neighbor, Myra. This is one of her most impressive dishes and I'm SO grateful that she's letting me share it with all of you. It's sophisticated, elegant, and perfect for a candle lit dinner or special occasion.
Thanx Myra!

3/4 lb ground beef
3/4 lb ground pork
1 small onion, grated
1 large egg
1/4 cup parsely, minced
1 clove garlic, minced
1/4 cup fine bread crumbs
salt and pepper to taste

Heat oven to 350F.
Combine all ingredients and shape into a loaf with minimum handling.
Bake for one hour. Allow to cool.

3/4 lb button mushrooms, finely chopped
1 onion,finely chopped

Saute in olive oil until cooked through but not browned.
Chill and allow to set up.

Heat oven to 375F.
Spread the duxelle evenly over the top and sides of the cooled meatloaf.
Roll out a sheet of puff pastry to 1/4" thickness. Cover top and sides of meatloaf. Trim excess. Use extra pieces to decorate top of loaf. (leaves, circles, strips, etc). Brush entire surface with egg wash, which is simply an egg beaten with a little water or milk. Bake until golden brown and heated through, about 15 minutes.

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