Meatloaf Wellington Scotch Egg Recipes

Steps:

• Preheat oven to 375°.
• Grease a loaf pan.
• Combine egg and milk. Add bread crumbs, onion, celery, seasonings, beef, and pine nuts. Place into the loaf pan.
• Bake 1 hour and 15 minutes.
• Cool and remove from the pan.
• If you freeze allow it to thaw out completely before you continue on with the rest of the steps.
• Preheat oven to 400°.
• Let pastry stand out a room temperature for about 25 minutes. Form into a ball.
• Combine the mushrooms and cheese and spread on the top of the meat loaf.
• Roll out the pastry to about 18x12-inches. Wrap the meat loaf. Use the egg with 2 T water to seal the edges and to brush the top and sides of the loaf with.
• Place on an ungreased baking sheet and bake for 30-40 minutes.
• Let stand 10 minutes before carving.

Steps:

• In a bowl, combine 1/4 cup gravy, bread cubes, onion, egg and salt. Crumble beef over mixture and mix well., Press into a greased 9x5-in. loaf pan. Bake, uncovered, at 375° for 1 hour or until meat is no longer pink and a thermometer reads 160°., Remove loaf from pan; drain on paper towels. Place in a greased 13x9-in. baking pan. Unroll crescent dough; seal seams and perforations. Cover top and sides of meat loaf with dough; trim excess., Bake for 10-15 minutes or until pastry is golden brown. Heat the remaining gravy; serve with meat loaf.

Steps:

• In a bowl, beat 2 eggs, ketchup, seasoned salt, Worcestershire sauce, mustard and pepper.
• Crumble beef over and mix well.
• Sprinkle with onion and bread crumbs; mix gently.
• Shape into two loaves, about 9-inches x 3-inches.
• On a lightly floured surface, roll out each pastry sheet into an 18-inch x 16-inch rectangle.
• Invert meat loaves and place in center of each pastry; fold short sides of pastry over loaf. Fold long sides over loaf and.
• pastry seal seams.
• Place, seam side down, on a rack in a 15-inch x 10-inch x 1-inch baking pan.
• Beat remaining egg; brush over pastry.
• Bake at 350°F for 60 to 70 minutes.
• Meanwhile, for sauce, melt butter in a saucepan.
• Whisk in flour until smooth.
• Stir in the consomme, tomato paste, thyme, rosemary, browning sauce, if desired and cloves.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Stir in wine or broth.
• In a skillet, saute mushrooms in oil until tender.
• Serve the mushrooms and sauce over meat loaf slices.

Steps:

• Heat oven to 350•.
• Mix meats together by hand in a large bowl.
• Add worcestershire sauce, eggs, cracker crumbs, ketchup, water and soup mix.
• Mix by hand and shape into a loaf in a greased, shallow baking dish.
• Drape the loaf with bacon strips.
• Bake 1 1/2 to 2 hours or until done.
• Cool 10 to 15 minutes.
• Separate 2 packages of crescent roll dough into 6 rectangles (2 crescent forms make 1 rectangle).
• Reserve the remaining 2 for decorating.
• Overlap the triangles on a large, lightly floured surface to make a large rectangle.
• Gently press together the seams and perforations.
• Place over meat loaf and mold to fit.
• Trim off excess dough.
• Use remaining rectangles to make a design for the top; cookie cutters work great, you can also make ropes and tie them into bows and such.
• Brush dough with egg white and return loaf to the oven for 15 to 20 minutes or until golden.
• Makes 6 to 8 servings.

Steps:

• Stir together the ketchup, cheese, tomato paste, basil and oregano.
• Divide the mixture in half.
• Combine one half of the mixture with the onion, garlic, salt, pepper and eggs.
• Stir in the bread crumbs.
• Crumble the meat into the same bowl and toss gently until evenly combined.
• Preheat the oven to 350 degrees F.
• Press half of the meat mixture gently into a 8" x 4" loaf pan.
• With the long sides facing you, nestle the hard-cooked eggs into the meat so that the tops point left and right; leave space between each egg.
• Top with the remaining meat mixture, patting down gently.
• Spread the remaining ketchup mixture evenly over the top.
• Bake for 60 to 90 minutes or until the internal temperature registers 180 degrees F on an instant read thermometer.
• Rest for 5 minutes.
• Drain off any fat in the pan and thickly slice the meatloaf using a serrated knife.

Steps:

• Preheat the oven to 400 degrees F. Bring a saucepan of water to a boil and then boil 3 of the eggs for 7 minutes. Refresh them in cold water.
• Peel and chop the onions, and heat the duck fat in a thick-bottomed frying pan. Cook the onions gently sprinkled with the salt, for about 20 to 25 minutes or until the onions are golden and catching in the fat. Remove to a bowl to cool.
• Put the Worcestershire sauce and ground beef into a bowl, and when the onion mixture is not hot to the touch, add to the bowl and work everything together with your hands.
• Add the remaining raw egg and mix again before finally adding the breadcrumbs.
• Divide the mixture into 2, and in the pan, make the bottom half of the meatloaf by patting half the beef mixture into a flattish ovoid shape approximately 9 inches long. Peel and place the 3 hard-boiled eggs in a row down the middle of the meatloaf.
• Shape the remaining mound over the top of the eggs and pat into a solid loaf shape. Compress the meatloaf to get rid of any holes, but don't overwork it.
• Cover the meatloaf with slices of bacon, as if it were a terrine, tucking the bacon ends underneath the meatloaf as best you can to avoid its curling up as it cooks.
• Bake for 1 hour, until the juices run clear and once it's out of the oven let the meatloaf rest for 15 minutes. This should make it easier to slice. When slicing, do it generously, so everyone gets some egg. Pour meat juices over as you serve or do what you will gravy-wise.

Steps:

• In a large bowl, beat 2 eggs, ketchup, seasoned salt, Worcestershire sauce, mustard and pepper. Crumble meat over mixture and mix well. Sprinkle with onion and bread crumbs; mix gently. Shape into two loaves, about 9x3 in., On a lightly floured surface, roll out each pastry sheet into an 18x16-in. rectangle. Invert meat loaves and place in center of each pastry; fold short sides of pastry over loaf. Fold long sides over loaf and pastry; seal seams. , Place, seam side down, on a rack in a 15x10x1-in. baking pan. Beat remaining egg; brush over pastry. Bake at 350° for 60-70 minutes or until no pink remains and a thermometer reads 160°. , Meanwhile, for sauce, in a small saucepan, melt butter. Whisk in flour until smooth. Stir in the consomme, tomato paste, thyme, rosemary, browning sauce if desired and cloves. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in wine or broth., In a small skillet, saute mushrooms in oil until tender. Serve the mushrooms and sauce with meat loaf slices.

Steps:

• Heat oven to 350°F.
• Mix all the ingredients together and put in a meatloaf pan. Bake for 1 hour or until done.
• Let cool for 10 minutes or so then dump out onto a plate or cookie sheet. Wrap a towel around it to drain excess grease off.
• Once done wrap crescent rolls around meatloaf and place back in oven on a 13x9-inch baking pan.
• Bake in oven for 15 minutes. Pour rest of gravy over top and serve. Enjoy! (I let everyone put their own gravy on it).

Steps:

• In a large bowl, combine the egg, 1/3 cup spaghetti sauce, bread crumbs, salt and pepper. Crumble beef over mixture and mix well., On a piece of heavy-duty foil, pat beef mixture into a 12x8-in. rectangle. Sprinkle 1 cup cheese and parsley to within 1 in. of edges. Roll up jelly-roll style, starting with a long side and peeling foil away while rolling. Seal seam and ends. Place seam side down in a greased 13x9-in. baking dish., Bake, uncovered, at 350° for 1 hour; drain. Unroll crescent dough; seal seams and perforations. Drape dough over meat loaf to cover the top, sides and ends; seal ends. Bake for 14-18 minutes or until a thermometer reads 160° and crust is golden brown. Sprinkle with remaining cheese; bake 1 minute longer. Let stand for 5 minutes., Using two large spatulas, carefully transfer meat loaf to a serving platter. Serve with remaining spaghetti sauce.

Steps:

• In a large bowl, combine the egg, bread crumbs, 1/2 cup soup, onion, ketchup, garlic and Worcestershire sauce. Crumble beef over mixture and mix well. Shape into a 9x5-in. rectangle and place in a greased 15x10x1-in. baking pan., Bake, uncovered, at 375° for 40 minutes. Unroll crescent dough; seal seams and perforations. Drape dough over meat loaf to cover the top, sides and ends; seal ends. Bake 12-15 minutes longer or until a thermometer reads 160° and crust is golden brown. Let stand for 5 minutes., Meanwhile, in a small microwave-safe bowl, combine sour cream and remaining soup. Cover and microwave on high for 30-40 seconds or until heated through. Serve with meat loaf.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a large skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes.
• Beat 1 egg in a large bowl until foamy. Add onion, ground beef, bread crumbs, Parmesan cheese, salt, pepper, and garlic; mix until combined. Mold mixture into a loaf on a baking sheet.
• Unroll crescent rolls and use to cover meatloaf completely, seaming seals and perforations so that no meat is visible.
• Whisk remaining egg and water in a small bowl to make egg wash. Brush egg wash over crust.
• Bake meatloaf in the preheated oven until crust is very dark and an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 45 minutes.

Steps:

• Preheat oven to 360° F
• Put the ground beef, sausage, chili flakes, salt, garlic, onion and breadcrumbs into a bowl and mix together with your hands. Add the parsley and mix until you have flecks of green all through the meat mixture.
• Lay two long lengths of cling film on your worktop, one overlapping the other. Turn the meat mixture on to it and pat it out with damp hands into a 12" X 10" rectangle. Line up the hard-boiled eggs in a row down the 12" length down the center. Pull the cling wrap over to on both sides to make a large loaf over the eggs. Pinch the meat over the eggs on the end, and Twist the ends of the cling wrap. Place the meat log into the fridge to stay cool.
• Roll out the pastry to be about 14" X 14" and ¼" thick. Brush the Yeast Extract (Miso) mixture over the entire surface of the pastry.
• Set the meat roll from the cling wrap in the center of the pastry and drape over the ends, and pinch closed only. It says to wrap it completely, but try only draping it over the top so the grease can drain off without being absorbed in the bottom pastry. Use damp hands to work the pastry.
• Brush the pastry with the beaten egg and place on a wire rack on a foil covered baking tray.
• Use the Meater at 145° F as target temperature.
• Place in oven for about 1 ½ hours. Use the Meater.
• The meat roll can be prepared the night before and put in the fridge.
• After about 45 minutes you can turn the oven down to 350° F and finish the cooking based on the Meater.