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–+ servings

Bacon-Wrapped Smoked Meatloaf Wellington with Puff Pastry

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Rett Main Course
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 1 sheet frozen puff pastry, thawed according to package directions
  • 1 pound ground beef
  • 1 large egg
  • 1/3 cup plain breadcrumbs
  • 1/4 cup finely diced yellow onion
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 8 thin slices bacon
  • 1 tablespoon Dijon mustard
  • 1 teaspoon olive oil
  • 1 egg, beaten, for brushing the pastry

fremgangsmåte
 

  • Preheat a smoker to 225°F. Line a rimmed baking sheet with foil and set a wire rack on top.
  • In a mixing bowl, combine the ground beef, egg, breadcrumbs, onion, Worcestershire sauce, salt, and pepper. Mix gently just until combined, then shape into a compact loaf about 8 inches long.
  • Lay the bacon slices side by side on a piece of parchment, slightly overlapping them. Place the meatloaf in the center and wrap the bacon around it, tucking the ends underneath. Set it seam-side down on the rack.
  • Smoke the meatloaf until the center reaches 160°F on an instant-read thermometer, about 1 1/2 to 2 hours. Transfer it to a plate and let it cool until no longer hot. Refrigerate briefly if needed so the pastry stays cold during assembly.
  • Heat the oven to 400°F. Lightly flour a work surface and roll the thawed puff pastry into a rectangle large enough to wrap the loaf. Brush the center of the pastry with the olive oil, then spread the Dijon mustard over it.
  • Place the cooled meatloaf in the middle of the pastry, bacon seam-side down. Fold the pastry over the loaf and pinch the edges to seal. Trim away excess pastry, then place the Wellington seam-side down on the foil-lined baking sheet.
  • Brush the pastry all over with the beaten egg. Cut a few small slits in the top to let steam escape.
  • Bake until the pastry is puffed and deeply golden, about 25 to 30 minutes. Rest for 10 minutes before slicing so the layers hold together.

merknader

Let the smoked meatloaf cool before wrapping it, and keep the puff pastry cold until you are ready to assemble. If the pastry softens while you work, chill the assembled Wellington briefly before baking. Slice with a sharp serrated knife for neat portions that show off the bacon and pastry layers.
Course: Main Course
Cuisine: American
Equipment: Smoker, Rimmed Baking Sheet, Wire Rack, Mixing Bowl, Instant-Read Thermometer, Rolling Pin, Pastry Brush