Meatloaf Wellington Savory Gravy (Printable)
Classic meatloaf is encased in crisp puff pastry and paired with a rich, deeply flavorful gravy.
# Components:
→ For the Meatloaf
01 - 1 ½ pounds ground beef (80/20 blend)
02 - ½ pound ground pork
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 medium carrot, grated
06 - 1 celery stalk, finely chopped
07 - ¾ cup breadcrumbs
08 - 2 large eggs
09 - ¼ cup whole milk
10 - 2 tablespoons ketchup
11 - 1 tablespoon Worcestershire sauce
12 - 2 teaspoons Dijon mustard
13 - 1 teaspoon dried thyme
14 - 1 teaspoon salt
15 - ½ teaspoon black pepper
→ For Assembly
16 - 1 sheet puff pastry (about 10 ounces), thawed if frozen
17 - 1 large egg, beaten (for egg wash)
18 - 6 slices prosciutto or thin ham (optional)
→ For the Gravy
19 - 2 tablespoons unsalted butter
20 - 2 tablespoons all-purpose flour
21 - 2 cups beef broth
22 - 1 tablespoon Worcestershire sauce
23 - 1 teaspoon Dijon mustard
24 - Salt, to taste
25 - Black pepper, to taste
# Method:
01 - Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground beef, ground pork, finely chopped onion, minced garlic, grated carrot, finely chopped celery, breadcrumbs, eggs, milk, ketchup, Worcestershire sauce, Dijon mustard, dried thyme, salt, and black pepper. Mix gently until just combined.
03 - Shape the meat mixture into a compact loaf, approximately 8 x 4 inches. Place on a plate and chill for 15 minutes to firm up.
04 - On a lightly floured surface, roll out the puff pastry into a rectangle large enough to fully encase the meatloaf, approximately 12 x 10 inches.
05 - Lay the prosciutto or ham slices (if using) on the puff pastry, overlapping slightly. Place the chilled meatloaf on top of the prosciutto.
06 - Wrap the puff pastry around the meatloaf, sealing the edges and tucking under any excess. Place the seam-side down on the prepared baking sheet.
07 - Brush the pastry with the beaten egg. If desired, decorate with pastry scraps.
08 - Bake for 55–65 minutes, or until the pastry is golden brown and an instant-read thermometer inserted into the center of the loaf registers at least 160°F (71°C).
09 - While the Wellington bakes, prepare the gravy: In a saucepan, melt butter over medium heat. Add flour and whisk for 1–2 minutes until lightly golden. Gradually whisk in beef broth, Worcestershire sauce, and Dijon mustard. Simmer, whisking, until thickened, about 5–7 minutes. Season with salt and pepper to taste.
10 - Let the Wellington rest for 10 minutes before slicing. Serve with warm gravy.
# Expert Advice:
01 -
- Perfect for special occasions yet simple enough for ambitious weekend cooking
- Creates a beautiful presentation that slices cleanly for serving
- Combines the homey comfort of meatloaf with the elegance of beef wellington
- Can be partially prepared ahead of time for easier entertaining
02 -
- Can be assembled up to 24 hours in advance and refrigerated before baking
- Excellent source of protein with approximately 34g per serving
- Leftovers make incredible sandwiches the next day
- Creates an impressive presentation with minimal specialized skills
03 -
- Let the wellington come to room temperature for 20 minutes before baking for more even cooking from edge to center. This prevents the outside from overcooking while waiting for the center to reach safe temperature.