Wednesday, February 2, 2011

Meatloaf Wellington

It is a cold and snowy Groundhog Day here in Northern Illinois!  We came thru a blizzard last night (they are calling it the Blizzard of 2011....I don't know how they came up with that name!) that brought 13 inches of snow, 40 mph winds and white out conditions.


The day before the BIG snowstorm, people were standing in loooooonnnnnnng lines at the grocery stores to pick up food and water.  I guess calling this a snowpocalypse wasn't too far fetched for some.  These people were hoarding food......seriously!


Anyway, I made meatloaf during the BIG storm, and as always, I can't make just a small loaf.....I need to make enough for all the families within two miles of the house.  So, with that in mind, I knew when I woke up this morning that there were leftovers just waiting to be "recreated"!


Normally, it would be grilled meatloaf sandwiches, BUT, I wasn't one of the hoarders that ran to the store, so I didn't have any good, crusty bread on hand.  What I did have was the leftover meatloaf, leftover mashed potatoes and gravy, a can of mushrooms and a refrigerated crescent dough sheet (Pillsbury finally realized that people use their crescent dough for more than just rolls and started making it without the seams....BRILLIANT!).


So, I thought.....


and I thought....


and I came up with Meatloaf Wellington!  Meat encased in dough and baked!


WHY NOT!!!


So here we go.....


Preheat oven to 375 degrees.  Spray a baking dish or sheet with non-stick cooking spray.
Drain and rinse canned mushrooms (it's all I had....use 1 cup chopped fresh mushrooms if available), finely chopped and saute in butter over medium heat for 5 minutes.  Season with a pinch of salt and ground black pepper.
Unroll crescent dough sheet and cut into quarters (one cut horizontally, one cut vertically).
Place one slice meatloaf in center of each piece of dough.


Divide mashed potatoes evenly over each slice of meatloaf.


Divide mushrooms evenly over mashed potatoes.


Stretch dough to fit up and over filling, sealing top well.
Brush with egg wash (1 egg beaten with 1 tablespoon water), if desired. (Gives a better finished looking product)
Bake for 25 minutes or until golden brown.


Remove, slice and serve with leftover gravy.




























Meatloaf Wellington


1 can (4 ounces) mushrooms, drained, rinsed and finely chopped (or use 1 cup chopped fresh mushrooms)
1 tablespoon butter
1 can refrigerated crescent dough sheet
4 slices leftover, cold meatloaf
1 cup leftover mashed potatoes
Leftover Gravy




Preheat oven to 375 degrees.  Spray a baking dish or sheet with non-stick cooking spray.
Drain and rinse canned mushrooms (it's all I had....use 1 cup chopped fresh mushrooms if available), finely chopped and saute in butter over medium heat for 5 minutes.  Season with a pinch of salt and ground black pepper.
Unroll crescent dough sheet and cut into quarters (one cut horizontally, one cut vertically).
Place one slice meatloaf in center of each piece of dough.
Divide mashed potatoes evenly over each slice of meatloaf.
Divide mushrooms evenly over mashed potatoes.
Stretch dough to fit up and over filling, sealing top well.
Brush with egg wash (1 egg beaten with 1 tablespoon water), if desired. (Gives a better finished looking product)
Bake for 25 minutes or until golden brown.
Remove, slice and serve with leftover gravy.