Meatloaf Wellington Question...

hahabogus said:

Recently I purchased the Pie and Pastry Bible. In this cookbook there is a loverly sounding Cheese
Pastry enveloped Meatloaf Recipe. I was wondering if there are any good variations out
there....Some with say a filling between the meatloaf and the pastry?

Traditionally a Beef Wellington would have a layer of pate between the roast and the pastry. But
that might be a bit of overkill and a waste of good pate LOL.

Depending on how your meatloaf is seasoned, could put a layer of not-very-sweet chutney or some
other sort of pickled vegetables or crisp-fried onion.

"hahabogus" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Recently I purchased the Pie and Pastry Bible. In this cookbook there is a loverly sounding Cheese
Pastry enveloped Meatloaf Recipe. I was wondering if there are any good variations out
there....Some with say a filling between the meatloaf and the pastry?

--
Once during Prohibition I was forced to live for days on nothing but food and water.
--------
FIELDS, W. C.

1. duxelles [dook-SEHL; deu-SEHL] A mixture of finely chopped mushrooms, shallots and herbs
slowly cooked in butter until it forms a thick paste. It's used to flavor sauces, soups and
other mixtures, as well as for a garnish.

2. Finely chopped caramelized onions or leeks.

3. Brush with Dijon mustard.

4. Rub the surface (or Paint) with Balsamic Vinegar.

5. Very thin slices of a good fatty salami.

Dimitri

hahabogus <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Recently I purchased the Pie and Pastry Bible. In this cookbook there is a loverly sounding Cheese
Pastry enveloped Meatloaf Recipe. I was wondering if there are any good variations out
there....Some with say a filling between the meatloaf and the pastry?

THere is a jewish dish called "mock chopped liver", which is actually vegetarian pate. It usually
calls for green beans, onions, mushrooms...it's sauteed or roasted veggies chopped into a paste.

Check out Mimi's website www.cyber-kitchen.com, there will be several there. Also on Google, a
search on "mock chopped liver" will bring up several.

I would put this between the layers of meatloaf and crust. Sounds yummy.

The secret to anything "wellington" is precooking the meat most of the way through, then letting it
cool off, wrapping the cool meat in the pastry and baking it until the crust is done. This way, the
meat only needs to warm through while the pastry browns, usually a very short period of time. For
meatloaf wellington, I would precook it until almost done, then chill it for several hours, so the
fat can be removed. Then wrap the cold meatloaf and bake.

Quoted message said:

hahabogus said:

Recently I purchased the Pie and Pastry Bible. In this cookbook there is

a

Quoted message said:

Quoted message said:

loverly sounding Cheese Pastry enveloped Meatloaf Recipe. I was

wondering

Quoted message said:

Quoted message said:

if there are any good variations out there....Some with say a filling between the meatloaf and
the pastry?

Alan,

Mebbe a mushroom duxelle?

Jason

[email hidden] (Sheryl) wrote in
:"]news:[email hidden]:

Quoted message said:

The secret to anything "wellington" is precooking the meat most of the way through, then letting
it cool off,

The Recipes suggests initially cooking the meatloaf to 115 F plus the cutting of several slits
in the pastry to allow liquid to pass thru....I find it strange that "The Pie and Pastry
Bible" suggests using the Betty Crocker boxed pastry mix for the pastry in this (just add the
grated cheese).

--
Once during Prohibition I was forced to live for days on nothing but food and water.
--------
FIELDS, W. C.

"Jason Tinling" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Quoted message said:

hahabogus said:

Recently I purchased the Pie and Pastry Bible. In this cookbook there is

a

Quoted message said:

Quoted message said:

loverly sounding Cheese Pastry enveloped Meatloaf Recipe. I was

wondering

Quoted message said:

Quoted message said:

if there are any good variations out there....Some with say a filling between the meatloaf and
the pastry?

Alan,

Mebbe a mushroom duxelle?

Jason

I was thinking mushroom. Although some mixture with cooked bacon in it might be nice. Cheese,
mushrooms and bacon always go well together AFAIC. Since most meatloafs are a little on the sweet
side (due to ketchup and onions), I think bacon might be nice.

--
Once during Prohibition I was forced to live for days on nothing but food and water.
--------
FIELDS, W. C.

Arri answered hahabogus:

Quoted message said:

Quoted message said:

Recently I purchased the Pie and Pastry Bible. In this cookbook there is

a

Quoted message said:

Quoted message said:

loverly sounding Cheese Pastry enveloped Meatloaf Recipe. I was wondering if there are any good
variations out there....Some with say a filling between the meatloaf and the pastry?

Traditionally a Beef Wellington would have a layer of pate between the roast and the pastry. But
that might be a bit of overkill and a waste of good pate LOL.

Depending on how your meatloaf is seasoned, could put a layer of not-very-sweet chutney or some
other sort of pickled vegetables or crisp-fried onion.

Here are a few other suggestions:

Sliced hard-boiled eggs PICKLED BEETS :-) Mashed potatoes with bacon and/or garlic...and a layer of
barbecue sauce Halved boiled new potatoes with garlic and rosemary Creamed spinach Duxelles (minced
and butter-cooked mushrooms and onions) Lightly-steamed shredded vegetables (carrots and zucchini
leap to mind) Peas with curry butter

Bob